Ingredients

• 500 g prawns
• 300 g flour
• 300 g fillet of whitefish
• 100 g fresh cream
• 100 g onion
• 100 g celery
• 100 g carrot
• 3 eggs
• Cognac
• extra virgin olive oil
• dill
• butter
• salt
• pepper

Knead flour with eggs and a pinch of salt until a firm and smooth paste is obtained; wrap it in plastic wrap and put it to rest in the fridge for 1 hour.
Prepare meanwhile the bisque: shell the prawns; collect heads and shells in a bowl. Chop celery, carrot and onion and sauté them in a veil of oil; add the heads and shells of the prawns and toast them on a high flame for 3-4 minutes; blend with 1/2 glass of Cognac, add water until it is flush and cook over low heat for 30-40 minutes. Finally, pass through the vegetable mill and filter through a fine strainer. Thicken the bisque on the fire for about ten minutes.
whisk the lavarello with cream, a little dill, salt and pepper and collect the filling obtained in a pastry bag.
Roll out the pasta in a thin sheet and cut out 6 cm squares; brush the edges with a little water, spread a nut of filling in the center of each square; close in a triangle, seal the edges and match the ends of the triangle.
Boil the ravioli in abundant salted boiling water, draining them after 1-2 minutes from when they come to the surface.
saute the prawn tails in a pan with a knob of butter, add the freshly drained ravioli and sauté for less than 1 minute.
serve completing with bisque and fresh dill.