Pasta Dough

1. Combine all ingredients in a mixer with a dough hook.
2. Mix on low for 5 min or until combined
3. Cling wrap the dough and rest on the bench for 30 min

Ravioli Filling

1. Roast 2 kumara in the oven wrapped in tin foil at 170 degrees for 1.5 hours
2. Saute the shallots and garlic in a saucepan with olive oil until almost coloured. Add the thyme.
3. Scoop the flesh out of the roasted kumaras into a bowl, Add the cooked shallots and garlic
4. Season with salt and pepper and cool down
5. reserve in a piping bag

To make the raviolis

1. Cut your dough into 4 equal pieces, roll out in your pasta maker until .2mm thick.
2. Pipe your kumara filling in small 2cm dots leaving 4cm between the next dot across the whole sheet.
3. Roll another sheet of pasta exactly the same size and lay over the top.
4. Use a round cutter to stamp out the raviolis, dust with flour. And store on a tray in the freezer.
5. Reserve until serving.

Bique – crayfish soup

1. Pull the upper shell of the crayfish off so you can remove the gills. Once done, rinse the gut cavity of the crayfish so that there is no rubbish left. Roast A in the oven @180*C until bright red.
2. While you are roasting the crayfish heads you need to cut the B celery, carrots, onion and fennel into small diced mirepoix (cubes) and then roast off in a large pot.
3. Once the vegetable cubes are caramelized, add C the spices and toast off, then add the roasted cray heads. Crush them with a pot so they fit easily into the pot.
4. Roast all ingredients together for 5 minutes and then add alcohol D. In the order that is listed and reduced down almost to a glaze. Add E the chicken stock and F the tomato, paste, saffron and orange zest.
5. If this does not cover the cray heads, top up with water. Bring to the boil on the stove and then move to the side so it simmers.
6. Let the bisque simmer for about 1h 30m or until it reaches the desired taste.
7. Pass off the liquid, season to taste.

Crayfish oil

1. Roast the shells off in the oven until a nice red color. You should also get a very noticeable smell of the roasted shells when you open the door.
2. Crush the crayfish heads if you are using them, cover the shells with grapeseed oil and add 1 tbsp of chilli powder and 25g of tomato paste.
3. Cook this off in the oven until it reaches desired colour and flavour.

For the cherry tomatoes

1. Cross the bottoms of the tomatoes with a paring knife. Be very careful not to cut too deep as it will ruin the tomato.
2. Once the tomatoes are cut, blanch the tomatoes for 10 seconds in boiling water and then plunge them into ice water.
3. Allow to cool and peel the skin off the tomatoes
4. Store the tomatoes in a container with olive oil to keep moist.

For Serving.

1. Warm up the bisque to almost boiling, adjust seasoning.
2. Place the raviolis into boiling water from frozen and cook for 5mins
3. Remove the raviolis from the boiling water and dress with the scampi oil.
4.  Place into deep serving dish, spoon over the bisque
5. Add the cherry tomatoes
6. Garnish with your favorite herbs