A delightfully sophisticated dish this, the elegant sweet/salt flavour of the lobster goes incredibly well with the warm, comforting, creamy taste and texture of the pasta, and the deliciously light, bright, sweet/savoury summery sauce. You'll need a large frying pan with a close fitting lid as these ravioli are fried then steamed rather than boiled in water. This enhances the filling's lovely flavour. There will be some pasta left over – it is difficult to make any less than this – but it freezes very well indeed

The pasta:-

100g 00 pasta flour

1 egg

fine semolina

The sauce:-

Groundnut oil

1 large spring onion, roughly chopped

6 curry leaves (preferably fresh)

6 ripe tomatoes, halved

150ml vegetable stock or nage

100ml water

10g coriander stalks, roughly chopped

The ravioli filling:-

1 raw lobster tail, shelled and cut in half

1 red chilli, finely chopped

1 tspn chives, finely chopped

3 tspns chopped parsley

1 tbspn mild cream cheese (soft goat's cheese also works)

1 tspn milk

Salt and pepper

To cook:-

20g butter

100ml nage

To serve:-

Your favourite salad leaves

• To make the pasta put the '00' pasta flour and egg in a bowl and mix together well until you have a soft smooth dough. It takes about 5 minutes. Turn the dough out onto a semolina dusted work surface and let stand for 5 minutes. Then knead for 5 minutes until the dough is very smooth, and similar in texture to plasticene. Cover the ball of dough with cling film and allow to rest for a least 2 hours in the fridge

• To make the sauce, put a tablespoon of groundnut oil into a large saucepan. Gently fry the spring onion for a minute or so then add the curry leaves and tomatoes. Cook until tomatoes have softened, then add the water, coriander stalks and fish stock. Simmer for 20 minutes, then strain and check seasoning and set aside

• To make the ravioli filling, steam the lobster for four minutes. Remove from heat, and allow to cool a little, then chop into 1 cm pieces. Blitz together the chilli, chives, milk, cream cheese and parsley until very smooth. Then stir the lobster into the mix, and set aside

• To make the ravioli, roll the pasta out thinly and pass through a pasta machine until almost translucent. Place on a floured surface and cut out 12 x 8cm circles. Put a heaped teaspoon of the lobster mixture in the centre of 6 of the circles, then smear a little water around the edge. Pop another disc of pasta on top, smoothing the edges together ensuring that there aren’t any air bubbles inside, and seal the edges well. Place on a plate sprinkled with fine semolina, to stop the ravioli sticking together. Repeat with the other half of the pasta to create a total of 6 pieces. This can be done 3-4 hours in advance, if needs be

• Finally melt the butter in a large frying pan. Cook on a medium heat for 2 minutes, until the bottom of each ravioli is golden. Add the 100ml nage, then clamp on the lid. Turn the heat down slightly and poach for 4 minutes, or until almost all of the liquid has been absorbed and you end up with a buttery glaze for the pasta.

• Meanwhile reheat the sauce and divide between soup plates. Add the ravioli topped with the glaze, garnish with some salad leaves and serve immediately