Monkfish, Hake & Prawn Ravioloni in a Saffron and Crayfish Tail Butter

This recipe is based on one in Carluccio's 100 Pasta Dishes book (see bibliography). This was good fun to make, although all together rather expensive! If I had even more money I might have gone so far as to use Lobster. To make this I used my pasta rolling contraption, however rolling it by hand is also fine but it may not go as thin. Do not let sheets dry too much as they won't stick together. Oh, and Ravioloni is just big Ravioli! I served 2-3 to a plate but one would do as an impressive starter! This was meant to serve two, however it makes enough to serve about four-five. Yet, since this was my first experiment a lot of the pasta broke in the pan and only 6 ravioloni survived! This was plenty for two, but that means if you do attempt this yourself beware of the quantities. Therefore, I'm going to write this recipe quite roughly (without exact amounts) and let you judge for yourself!

Ingredients:
Pasta dough for 2 (see Alice's Basics section) rolled into about 6 sheets
Piece of Hake
Monkfish Tail
Cooked and peeled prawns (chopped into small pieces)
Crayfish Tails
About 1 and 1/2 tsps Saffron (half pounded in a pestle and mortar)
2 egg yolks
Salt and Pepper
Butter

Method:

1. Whilst the pasta dough is resting before rolling (see Alice's Basics at the top right of this page), make the filling. Firstly, poach the Hake and Monkfish in slightly salted water for 10 to 15 minutes. Remove and leave to cool for a short while.
2. Chop the Hake and Monkfish into small pieces and remove all bones/skin. Mix together with the prawns, egg yolks, salt and pepper. Voila, you have the filling!
3. Once the pasta is rolled into sheets, onto a floured surface, put 2 heaped tablespoons of pasta about 10cm apart onto 3 of your 6 sheets. Top with another sheet and firmly press down around the edges of each dollop of filling. I made a mistake here and mine fell apart a little so do press firmly! Cut with a knife or pasta cutter into squares of about 7cm x 5cm.
4. This only takes about 4 minutes to cook in boiling - simmering water. Whilst it cooks heat a generous knob of butter in a pan and add the Saffron and Crayfish Tails until the butter has melted and the tails are warmed through.
5. Serve the ravioloni as 2-3 per plate and drizzle over the butter, Saffron and Crayfish sauce, serve immediately! This dish is rather rich, so I would say you definitely don't need any hard cheese on top. Enjoy your luxurious fishy dish!