Step 1

Put the container of your blender in the freezer - this will be for the prawn mousse.

Step 2

Add the flour into a bowl. Make a well and add the whole egg. Slowly whisk the egg within the well with a fork, incorporating a bit of flour at a time. Bring the dough together and knead for ten minutes until elastic. Add a dash of olive oil if too dry. Place in fridge for 30 minutes to rest. (If you have not made pasta before, I recommend watching a Sorted video on pasta making before doing this recipe)

Step 3

Peel and devein six prawns, and chop into pieces. With the remaining two prawns, peel but keep the tail on. Butterfly the prawn by slicing down where the vein is without going through entirely. Pierce a hole and thread the tail through to achieve the shape in the photo. Do not discard the prawn shells!

Step 4

Add the diced prawns to the chilled blender. Blend until a paste. Zest the lemon. Add the cream, egg white, cayenne pepper, lemon zest and salt and pepper and blend until smooth. Put in fridge to chill. See tips at next step.

Step 5

1) Add the cream a bit at a time, as the amount required depends on the size of your prawns. You want a paste, but not runny. 2) Taste the mousse for seasoning by frying a tiny amount in a pan so you don't realise you haven't seasoned it enough until it's too late!

Step 6

Take pasta dough from fridge and roll out pasta from thickest to thinnest setting. Again, watch a Sorted pasta video for precise technique.Then cut out round, ramekin sized pieces of pasta.

Step 7

spoon a small amount of mousse into the centre of each piece of pasta. Rub water around the edges, and fold in half. Wrap the pasta around your finger and press the two ends together to achieve tortelloni shape. Repeat until done.

Step 8

In a saucepan, add a generous amount of olive oil and heat on high heat. Once hot, add prawn shells and fry for a couple of minutes, until shells are aromatic. Add the white wine and let bubble and reduce. Then add the cream and let it reduce to a sauce consistency. Finish off with lemon juice, and pass sauce through a sieve. Season.

Step 9

In a boiling pan of heavily salted water, add the tortelloni and cook for two to three minutes. They should be about done when they float. Add to the bisque sauce and toss to combine. Add some pasta water if sauce is too thick.

Step 10

Finally, season the butterflied prawns with salt and cayenne pepper. Heat some oil on high, then toss in the prawns. Sauté for a couple of minutes, toss in some butter, then cover for a minute to finish off the cooking by steaming.

Step 11

Serve the tortelloni as in the picture. You might choose to place the tortelloni on courgette slices as a beautiful and refreshing touch.