Seafood Ravioli - Ravioli ai frutti di mare

Filling

• 2 sprigs fresh parsley, leaves only
• 40 g extra virgin olive oil
• 1 garlic clove
• 150 g white fish fillets, skinless, cut in pieces (3 cm)
• 30 g dry white wine
• 1 tsp fine sea salt, plus extra to taste
• 1 pinch ground black pepper, plus extra to taste
• 150 g potatoes, peeled and diced (1 cm)
• water, for cooking potatoes
• 1 medium egg

Pasta

• 300 g plain flour, plus extra for dusting
• 100 g semolina
• 4 medium eggs
• 10 g extra virgin olive oil
• ½ tsp fine sea salt

Assembly

• 30 g extra virgin olive oil
• 50 g onions, halved
• 100 g courgettes, cut in round slices (1 cm), then halved
• 2 - 3 sprigs fresh thyme, leaves only
• 400 g cherry tomatoes
• 1 tsp fine sea salt, plus extra for cooking pasta
• 1 pinch ground black pepper
• 100 g large raw prawns, peeled
• 50 g unsalted butter, diced
• water, for cooking pasta