so let's start with making a nice pasta dough 100 grams of flour and then just work your hands through it after a good kneading had those seems to be ready now just use a rolling pin to flatten it out a little bit and after that just put it in the pasta sheet up and we're done so I'm going to be using some tiger prawns for this the basically just chopped up and I've added a bit of egg white for binding and to this now I'm going to add some chopped garlic this is basically just Italian tomato fury just from bit of tangy flavor and that's chopped shallots chopped parsley and again for the tick some chili flakes I'm also adding some freshly shredded basil pinch of salt some extra virgin olive oil for that lovely flavor and squeeze of lemon just give it a nice mix and keep it in the fridge it needs to chill for at least about 10 to 15 minutes so that the whole mixture starts to bind together just dust a bit of flour on the surface open the pastor sheet divided in two and give it the desired shape that you want ravioli comes in many shapes the general shape of a ravioli is square for what I'm gonna make today is one of my favorite shapes it's a tortellini tortellini is basically a weenus is navel in Italian it's going to be a beautiful shape I'm sure you'll enjoy it before I start shaping let me cut out the rough edges and then give it a square shape but that big seems to be good you'll have to work with one tortellini at a time while I'm working on one I'll have to make sure to cover the rest this is necessary because pasta tends to dry out now I'll just give it a light brushing of egg so that everything sticks together and now I'll add Tyrande Yoli mixture make sure there is enough tron just give it one folding and seal it from all the sides and just pinch it literally with two fingers and then give it a little push in the center and bring it together and just to stick it I'm going to use a bit of egg it's literally that simple now I'm gonna put my ravioli on a dusted plate so that the pasta doesn't stick and we're done if you enjoyed this recipe do leave a comment and stay tuned for more on hopping chef