First, make the dough. Put the flour
in a mixing bowl and make a well in
the centre. Add 2 pinches of salt, ½
the lemon zest, olive oil, 2 whole eggs
and 4 yolks. Beat together slowly,
incorporating more of the flour as you
go, until combined.
Remove from the bowl and knead
for 20 minutes (the more you knead,
the lighter the pasta). Wrap in cling
film and refrigerate for a minimum of
For the filling, mix the mascarpone
and Parmesan with ⅔ of the finely
chopped basil and crab meat from the
claws. Season with salt and pepper, chilli, and lemon zest to taste. Leave in
the fridge to set.
Using a pasta machine or rolling pin,
roll out the pasta dough into sheets
approximately 2 mm thick. Flour
well and cut out as many circles as
possible with a cutter. In each pasta
circle, place a small dollop of the crab
mix. Then wet the edges of the pasta
circle with water, fold in half over the
filling to create a half-moon shape and
seal, pushing out any air. To make a
tortellini shape, take the half-moon
and join the points at each end of the
fold together, using a touch of water
to seal. Set aside in the fridge.
For the sauce, dice the carrots,
celery, garlic and onion into 1cm cubes
and fry in olive oil over a medium heat.
Add the shells of the prawns and the
crab claws, along with the tomato
purée, and cook for 5-10 minutes. Add
the remaining basil, ⅔ of the parsley
and the wine, and reduce by half.
Add 1 pint of water and cook for 30
minutes over a low heat. Then strain.
When ready to serve, add the cream
and heat until thickened.
Place the tortellini in a pan of boiling
water, and cook ’til they float to the
top. Add the sauce to another pan
with the peeled prawns, and heat until
cooked through. Plate the pasta and
pour over the sauce. Garnish with
the parsley, more lemon zest and the