Prawn and Asparagus Basil Ravioli

Basil Pasta Dough

• 30 g fresh basil leaves
• 3 large eggs
• 330 g pasta flour (00 flour)
• 1 Tbsp olive oil
• 1 tsp fine sea salt

Ravioli Filling

• 60 g Parmesan cheese, cut in pieces
• 10 - 15 g bread
• 25 g unsalted butter
• 120 g onions, quartered
• 100 g asparagus, woody ends discarded
• 30 g large raw prawns, peeled
• 1 egg yolk
• ¼ tsp ground black pepper

Cooking

• water, for cooking pasta
• 1 tsp fine sea salt