Ravioli of snails and truffles with sauteed spot prawns and shellfish jus

Ingredients

• 8 spot prawns
• 2 Tbsp unsalted butter
• ½ onion, finely diced
• 1 clove garlic, finely chopped
• 1 tsp fresh thyme leaves
• 8 oz Bourgogne snails, halved
• ½ cup Madeira
• 1 cup roasting jus
• ½ oz winter truffle, chopped
• ½ cup shellfish bisque
• 8 oz pasta dough
• 2 tsp olive oil
• 5 oz baby spinach leaves
• 2 Tbsp whipping cream

1. BRING a medium pot of salted water to a boil. Add prawns and blanch for 3 minutes until cooked. Plunge them into an ice bath to refresh, then peel and set aside.
2. In a small saute pan, heat 4 tsp of the butter on medium heat. Add onion, garlic and thyme and cook until soft, about 2 minutes. Add snails and saute for another 2 minutes. Add 􀀱cup of the Madeira and cook until the liquid is reduced by two-thirds, about 4 minutes. Then add \-2 cup of the roasting jus and again, cook 3 to 4 minutes until the liquid is reduced by two thirds. Add truffle, then season with salt and pepper. Transfer this snail mixture to a bowl, allow to cool, then chill in the refrigerator until needed.
3. Add bisque and remaining 􀀱 cup of Madeira to the pan, then cook until reduced by two-thirds, about 5 minutes. Add the remaining \-2 cup of the roasting jus and again, cook until reduced by two-thirds, about 5 minutes.
4. Roll pasta to the thickness of a dime or the lowest setting on a pasta machine in two 4-inch x 12-inch sheets. On one sheet of pasta, spoon twelve 2-tsp heaps of snail mixture along the centre line about every 1 inch. Moisten the pasta along the edges and between the fillings, then lay the other pasta sheet on top. Press down to seal between the fillings and along the edges, then cut between the fillings to yield twelve ravioli.
5. Bring a large pot of salted water to a boil. Add ravioli and cook for 5 minutes, then drain. In a small saute pan, heat olive oil on medium heat and gently saute spot prawns for 2 minutes on each side. Remove prawns from the pan, add the baby spinach and saute for 10 to 12 seconds until just wilted.
6. Bring the Madeira shellfish jus to a boil, then add cream and whisk in the remaining 2 tsp of butter. Add ravioli and toss to coat.