1 whole egg
30ml extra virgin olive oil
280g scallops, roe removed,
cut into quarters
20g egg white
1 ½ tbsp chives
1 punnet micro red sorrel
60ml lemon juice
90ml Pinot Grigio
30ml white wine vinegar
¼ small red onion, finely diced
250g unsalted butter, cubed, chilled
Salt to taste
1. Place semolina, flour, eggs and olive oil in a food processor. Blend until combined. Form into a smooth dough on a lightly floured bench. Cover and rest for at least 1 hour. Adjust pasta machine to the widest setting. Dust rollers and dough, put a portion of dough through the machine, dust again. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 5-6 times to form fine lasagne sheets.
2. Meanwhile, place prawns in a food processor and pulse to a smooth puree, add egg white while the motor is running. Stir in cream, chives, scallops and season to taste. Set aside. Lay half the pasta out on to a bench, top with a spoonful (25g) of prawn mixture 5cm apart. Brush egg around the edge of the filling. Lay remaining pasta sheet on top. Push down firmly, removing excess air. Cut into 5cm rounds. Set aside until ready to serve.
3. For the sauce: Place lemon juice, wine, vinegar, onion and peppercorns in a small saucepan over medium-high heat. Reduce to approximately 40ml. Strain the reduction, discard peppercorns and onion. Place reduction back into the saucepan on a low heat. Add butter, whisking continuously, a cube at a time, until all incorporated. Remove from heat when all the butter is incorporated.
4. Cook ravioli in a large pot of salted water for 2 minutes or until it floats.
5. To serve: Place ravioli into serving bowls, ladle over beurre blanc sauce, top with red sorrel.
Wine Match: Sam Miranda King Valley Pinot Grigio 2017