crab and prawn ravioli with seafood bisque

Ingredients

• 450g/1lb ‘00’ flour
• 3 large free-range eggs, beaten, plus 2 yolks
• 1 unwaxed lemon, finely grated zest only
• salt
• semolina flour, for dusting
• 1 tbsp olive oil
• 150g/5½oz raw prawns in their shells
• squeeze lemon juice
• 150g/5½oz white crab meat
• 50g/1¾oz brown crab meat
• 1 free-range egg white, plus 1 egg, beaten
• 1 tbsp finely chopped fresh chives
• freshly ground black pepper
• 1 tbsp olive oil
• 1 small onion, roughly chopped
• 1 garlic clove, crushed
• 3 tbsp brandy
• 2 tomatoes, roughly chopped
• 1 bay leaf
• 1 tbsp tomato purée
• 1 star anise
• 300ml/10fl oz shellfish (or fish) stock
• 125ml/4fl oz double cream
• handful fresh chives, finely chopped
• extra virgin olive oil