Prawn Ravioli with Lemon and Caper Sauce

Sauce: Place the butter in a saucepan over a medium heat and cook until it turns a light golden brown and smells nutty, swirling the pan for even cooking.

Add the lemon juice, capers and garlic and swirl together. Take off the heat, season with salt and pepper then set aside.

Filling: Set half the prawns aside. Roughly chop the remaining half and place in a food processor with the egg white, cream, lemon zest and tarragon and season. Pulse until combined and it looks thick and almost smooth. Transfer to a bowl. Finely chop the remaining prawns and stir into the mixture.

Lay 16 wonton wrappers on the workbench. Place 2 teaspoons of the prawn mixture in the centre of each wrapper. Working with one at a time, brush the edges of the wrapper with water, then top with a second wrapper, pressing the edges to seal tightly and pushing out all the air. Place slightly apart on a lightly floured tray as each is made.

Cook the ravioli in batches, in a large saucepan of boiling salted water for 2–3 minutes after they rise to the surface. Remove with a slotted spoon and divide between warm serving plates.

Rewarm the butter sauce and stir in the parsley. Spoon the sauce over the ravioli and serve with lemon wedges.