Smoked Salmon and Prawn Ravioli

1 Quantity of Ravioli dough (see recipe for tortellini)
Filling
400g Shelled and Deveined Prawns (tiger Prawns are best)
150g smoked Salmon
2 egg whites
1 tsp cornflour
2 sundried tomatoes.

Warm Tomato & Onion Salsa
4 Tomatoes Peeled and Chopped
1 small Onion finely diced
Tbsp fresh Herbs
salt & pepper
2 tbsp olive oil
1 tbsp butter

4-6 rashers Panchetta 1 for each portion.

Prepare ravioli filling by simply putting everything in a food processor and pulse till all combined. Mixture should not be smooth.
Pass dough through pasta machine till silky smooth. Open to rectangular strips on setting number 3. Fill with 1 tsp filling leaving 1 inch space from one raviola to another. Brush some water around filling and place another strip of pastry over. Using cupped hands press gently around filling ensure that no air is trapped inside and that pastry is tightly sealed. Cut around filling so that each raviola is roughly 2inch by 2inch square. Place on a floured surface.

Prepare Salsa by gently frying the onions, in oil and butter until soft. Turn off heat, add tomatoes herbs and seasonings. Stir and cover until serving time.

Place panchetta rashers on a baking tray and bake for 15minutes in 220c oven until crispy.

Bring a large pan of boiling water, and boil ravioli for 5 minutes until cooked.  Drain and serve with warm tomato and onion Salsa, and garnish with panchetta crisps.