Method

• 1.
  For pasta, combine saffron and 2 tbs warm water in a bowl and stand for 40 minutes to infuse. Add eggs, egg yolks and oil to saffron mixture. Place our and sea salt in a food processor and whiz until combined. With the motor running, gradually add egg mixture and whiz to form a dough, then pulse for 30 seconds to distribute saffron. Transfer dough to a lightly oured surface and knead for 2 minutes or until smooth and elastic. Divide into 4 equal pieces, enclose individually in plastic wrap and rest for 2 hours.
• 2.
  Meanwhile, to make the bisque, coarsely break reserved shells using a rolling pin. Heat sun ower oil in a saucepan over high heat. Add shells and curry powder, and cook, stirring regularly, for 4 minutes to infuse. Add tomato paste and cook, stirring regularly, for 5 minutes to cook the paste. Add stock and sugar, and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until reduced by half. Stir through vinegar and a pinch of ground white pepper. Remove rom heat and stand for 30 minutes to infuse, then strain through a ne sieve over a bowl, reserving liquid.

• 3.
  For the filling, combine all ingredients in a bowl and chill until needed.
• 4.
  To make ravioli, working with 1 piece of dough at a time, place on a lightly oured surface and press to atten slightly. Start on the thickest setting of pasta machine. Run dough through 3 times, folding it in half each time. Keep rolling the dough through the settings, reducing thickness each time and without folding in half, until 2mm thick. Repeat with remaining dough.
• 5.
  Place 1 pasta strip on a lightly floured surface. Spoon 1 heaped tsp filling every 7cm down the centre of strip. Brush lightly with water. Place another strip on top to cover and press together firmly, making sure filling is sealed. Use crinkle cutter or a knife to cut into individual ravioli. Repeat with remaining pasta and filling. Place on floured trays and chill until needed.
• 6.
  To finish the bisque, melt butter and olive oil in a large frypan over medium heat. Add leek and cook for 3 minutes or until softened. Add bisque and tarragon, bring to the boil and set aside.
• 7.
  Bring a large saucepan of salted water to the boil. In batches, add ravioli and cook for 3 minutes 30 seconds or until al dente, reserving 1/2 cup (125ml) pasta cooking water. Using a slotted spoon, transfer ravioli to sauce with reserved cooking water and return to the boil.
• 8.
  Divide among serving bowls and scatter with extra tarragon and dill to serve.