Pasta Dough

1. Combine all ingredients in the bowl of a mixer fitted with a dough hook.
2. Mix on low for 5 minutes or until combined.
3. Wrap the dough in plastic wrap and set aside on the bench to rest for 30 minutes.

Ravioli Filling

1. Preheat the 170°C. Wrap the whole kumara in aluminium foil. Place straight on the rack in the oven and bake for 1 hour and 30 minutes until the flesh is tender when pierced with a knife. Remove from oven and set aside.
2. Once the kumara have finished roasting, heat the olive oil in a medium saucepan over medium heat and saute the shallots and garlic until almost coloured. Add the thyme.
3. Scoop the flesh out of the roasted kumaras into a bowl, discarding the skins. Add the cooked shallots and garlic, season to taste and stir to combine. Set aside to cool.
4. Once cooled, transfer the mixture to a piping bag.

Ravioli

1. Divide dough into four equal pieces. Using a pasta maker, roll the first portion of dough out to 2mm thick.
2. Pipe your kumara filling in small 2cm dots across the whole pasta sheet, leaving 4cm between each dot.
3. Roll another sheet of pasta exactly the same size and lay over the top.
4. Use a round cutter to stamp out the raviolis and dust with flour. Repeat with remaining dough.
5. Transfer ravioli to a tray lined with baking paper and place in the freezer until frozen.

Bisque – Crayfish Soup

1. Preheat the oven to 180°C. Pull the upper shell of the crayfish off so you can remove the gills. Rinse the gut cavity of the crayfish so that there is no rubbish left. Transfer the crayfish heads to a roasting dish and roast for about 30 minutes until bright red.
2. While you are roasting the crayfish heads, cut the celery, carrots, onion and fennel into small diced mirepoix (cubes). Heat the olive oil in a large pot over medium heat, add the vegetables and cook until the vegetable cubes are softened and caramelised.
3. Add the spices and toast off, then add 8 of the roasted crayfish heads (reserving 1 to make your oil later). Crush them with a pot so they fit easily into the pot.
4. Cook all ingredients together for 5 minutes. Add the brandy, white wine and pernod or ricard and cook until the liquid reduces down to a glaze. Add the chicken stock, tomato paste, saffron and orange zest.
5. If the liquid does not cover the crayfish heads completely, top up with water. Bring to the boil, then reduce to a simmer amd cook for about 1 hour and 30 minutes or until it reaches your desired flavour.
6. Strain the liquid, discarding the shells and veg, and season to taste.

Crayfish Oil

1. Take 1 of the crayfish heads you roasted earlier.
2. Crush the head and place in a dish, cover the shells with grapeseed oil and add 1 tbsp of chilli powder and 25g of tomato paste. Stir everything to combine.
3. Cook this off in the oven until the oil becomes deep-coloured and rich with flavour.
4. Pass the mixture through a fine sieve and reserve the oil.

Cherry Tomatoes

1. Using a paring knife, cut a small cross into the base of each tomato. Be very careful not to cut too deep as it will ruin the tomato.
2. Once the tomatoes are cut, blanch the tomatoes for 10 seconds in boiling water and then plunge them into iced water.
3. Allow to cool and peel the skin off the tomatoes
4. Store the tomatoes in a container with olive oil to keep moist until ready to serve.

To Serve

1. Warm up the bisque to almost boiling point and season again to taste if necessary.
2. Bring a large saucepan of water to the boil and cook frozen ravioli for 5 minutes.
3. Transfer cooked ravioli to deep serving plates and dress with the crayfish oil.
4. Spoon over the bisque and add the cherry tomatoes. Garnish with your favourite herbs to serve.