Crab and Prawn Ravioli in Seafood Bisque

INGREDIENTS

• 450 g strong 00 flour
• 4 large eggs
• 1 tablespoon oil
• 110 g cooked crabmeat
• 110 g cooked prawns, still in their shells
• 1 egg white
• 2 teaspoons finely chopped chives
• 2 teaspoons lemon juice
• salt & freshly ground black pepper
• 55 g prawn shells
• 1 small onion, roughly chopped
• 1 garlic clove, crushed
• 3 tablespoons brandy
• 2 Tomatoes, chopped
• 1 bay leaf
• 1 tablespoon tomato puree
• 1 star anise (optional)
• 1 liter fish stock
• 150 ml double cream
• chives (to garnish)