To make the pasta - place the flour onto the worktop and create a well in the centre. Pour the eggs into the well. Knead for 5 minutes to form into a ball, then knead briskly for 1 minute
Wrap in cling film and leave to rest in the fridge for 10 minutes.
Remove from the fridge and cut the dough into 2 pieces.
Flatten each piece of dough with a rolling pin to about 5mm thickness. Pass them through the pasta machine at its widest setting, refolding and rolling 7 times on same setting.
Work the dough until it is silky. Start with the pasta machine at it's widest setting then repeat this process, decreasing the roller setting down grade by grade with each pass, until it is at the thinnest setting.
for the filling, place half of the crayfish tails into a food processor, reserving the remainder. Blend to a paste, cover and chill the mixture in the fridge for 5 minutes.
Remove the mixture from the fridge, place in a bowl, then slowly pour in the double cream and remaining crayfish filling ingredients, mix until smooth then chill in the fridge until needed.
To make the ravioli, lay one sheet of pasta on the work surface and place dessert spoons of the crayfish filling along the length of it, leaving space around for cutting.
Place 2 or 3 whole tails (depending on size) on top of the filling, then an equal amount off filling on top of the whole crayfish tails.
Moisten the edges around the filling with water, and lay the second sheet of pasta over the top. Using a pasta stamp or pastry cutter cut through both pasta sheets around the piles of crayfish filling to form Ravioli.
Ensure you leave enough pasta around the filling so you can seal easily, 10mm is about right. Press down the edges around the filling, ensuring trapped air is removed between the pasta, pinch the edges to seal.
Bring a large pan of water to the boil. Cook Ravioli for 3-5 minutes or until the ravioli is al dente. Remove and set aside.
For the crayfish sauce, heat the butter and oil together in a large pan, and add the reserved smashed crayfish claws.
Cook over a high heat for about 2 minutes, then add the vegetables and fry for a further 5 minutes. Stir in the tomato puree and fry for 5 minutes.
Deglaze the pan with brandy, flame and stir using a wooden spoon simmering for 3-4 minutes until most of the liquid has evaporated.
Add the fish stock, stir well until the liquid has reduced by half. Strain the mixture through a fine sieve into a clean pan, discarding the claws and vegetables.
Bring the sauce to the boil and stir in the cream until well combined. Warm through for 1-2 minutes over a medium heat.
To serve, pour a ladleful of the rich sauce into each of four serving bowls, and then top each bowl with ravioli. Sprinkle lightly with forked pure claw meat strands.
If you are going to make multiple Ravioli on one sheet make sure you leave enough space around mounds for cutter size.
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