Step 1

To make the Filling: extract the meat from the yabbies. Simply twist off the heads and discard. Peel away the body shell with your Fingers or use kitchen scissors if necessary. Chop meat f'inely.

Step 2

Place the yabby meat in a bowl with the chives and cream and season with salt and pepper. Mix well. Set aside.

Step 3

Line a large baking tray with non-stick baking paper. Lay 2 lasagne sheets on a work surface. Cut each in half lengthways and then cut each half into 3 equal squares. Cover the cut lasagne sheets with plastic wrap while cutting the remaining lasagne.

Step 4

To make the ravioli: lay 8 of the lasagne squares on the work surface. Brush 4 of the squares with the egg. Place a teaspoonful of the yabby Filling onto the centre of the brushed squares and top each with another square. Press the edges firmly to seal and enclose the Filling. Use a 7.5cm scone cutter to cut the ravioli into circles and press edges firmly again. (Keep lasagne scraps and chop into small pieces to add to soups.) Repeat with the remaining lasagne squares and filling. Place the ravioli on the lined tray. Cover with plastic wrap and place in the fridge for at least 30 minutes.

Step 5

To cook ravioli: bring a large saucepan of salted water to a rapid boil. Add the ravioli and cook 5 minutes or until al dente. Gently stir the ravioli occasionally to prevent sticking. Drain.

Step 6

Meanwhile: to make the herb & tomato sauce, heat the butter and olive oil in a medium saucepan over medium heat. Add the herbs and garlic and cook, stirring constantly, for 1 minute or until aromatic. Add the tomato and cook until just heated through. Remove sauce from heat and keep warm.

Step 7

Divide the ravioli among serving plates and spoon the sauce over. Serve immediately.