200g/7oz type '00' flour (available in supermarket baking sections and some delicatessens)
1 free-range egg (plus one extra, beaten, for brushing)
6 free-range egg yolks
50g/2oz fine semolina flour (available in supermarket baking sections and some delicatessens)
150g/5oz raw peeled king prawns
1 tsp extra virgin olive oil
salt and freshly ground black pepper
½ cooked lobster tail
For the tomato sauce, preheat the oven to 150C/300F/Gas 2.
Place the tomatoes onto a baking sheet and drizzle with half of the olive oil. Scatter over the thyme and season with salt and freshly ground black pepper.
Place in the oven for 1½ hours, or until softened and slightly dried out. If you like you can bake the tomatoes a few days in advance, then place them into a sterilised jar and top up with a little olive oil. Keep in the fridge until needed.
For the ravioli, place the '00' flour, the whole egg and the egg yolks into a food processor and pulse for one minute, until the mixture comes together as a dough.
Transfer the dough to a glass bowl and cover with cling film. Place in the fridge to rest for 30 minutes.
Place the dough onto a clean, flat work surface dusted with a little of the semolina flour. Roll the dough out to a rough rectangle, then sprinkle with the remaining semolina flour.
Divide the pasta into two pieces, then pass each piece through a pasta machine several times, gradually reducing the thickness until you reach the thinnest setting and the pasta feels elastic.
Cut out 6 x 7.5cm/3in diameter discs of pasta using a pastry cutter. Cut out a further 6 x 10cm/4in diameter discs and set aside.
Place the prawns, olive oil, a little salt and freshly ground black pepper into a small food processor and blend to a paste.
Spoon a little of the paste onto the centre of each of the smaller pasta discs.
Cut the cooked lobster tail into six thin slices and place a slice on top of each mound of prawn paste.
Brush the rim of the pasta with beaten egg. Cover with the larger discs of pasta and press down gently to create a firm seal around the prawn mixture, pushing out any air pockets.
To finish the tomato sauce, heat a frying pan until hot, then add the remaining two tablespoons of olive oil and the tomatoes. Cook gently for 2-3 minutes, crushing the tomatoes with a fork to make a rough purée.
Add the basil and cook for a further minute, then season, to taste, with salt and freshly ground black pepper.
For the lobster, heat a frying pan until hot, then add half the butter and the lobster tail and claws. Cook for one minute, then add the chicken stock and bring to a simmer. Simmer for a further two minutes, then add the remaining butter. Season, to taste, with salt and freshly ground black pepper.
To cook the ravioli, bring a large pan of salted water to the boil then drop in a few ravioli at a time. Cook for about two minutes, until the pasta floats back up to the surface.
Meanwhile, spoon the tomato sauce into the centre of each serving plate. Drain the ravioli and place three onto each plate on top of the tomato sauce. Top with the lobster pieces and drizzle over the pan juices from cooking the lobster pieces. Garnish with basil leaves.
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