Prawn Ravioli with Roasted Tomato Sauce

1. Place half the prawns in a food processor and add the egg white, lemon juice, chilli sauce and salt. Process until roughly chopped - do not over process to a smooth consistency. 2. Place tea towels on the work bench and set out the wonton squares on top. Allow 3 ravioli per person. Place a teaspoon of the processed mixture in the centre of each square and press a whole prawn on top. 3. Using a pastry brush, lightly brush the edge of the squares with water and cover with another square, pressing firmly to seal. Using a fluted biscuit cutter just a little smaller than the square, cut out a circle and discard the edges. Ravioli can be frozen at this stage if desired. 4. Bring a large pot of water to the boil and add the ravioli. They are cooked when they come to the surface, after about 4 minutes. Remove with a slotted spoon into a large shallow soup plate. Spoon over some of the tomato sauce and garnish with some shaved parmesan. Roasted Tomato Sauce: 1. Pre-heat oven to 160deg.C. Cut a small slice from the stem end and discard. Cut the tomatoes in half lengthwise and place on a baking sheet. Sprinkle with oil, garlic, salt and pepper. Roast for about 1 1/4 hours. Place tomatoes in the food processor and process until smooth. Pass sauce through a sieve. Per serving: 145 Calories (kcal); 14g Total Fat; (83% calories from fat); 4g Protein; 2g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.