Ingredients
Pasta 
200g 00 pasta flour 
1 tbsp water 
5g sea salt 
2 eggs 
1 tbsp extra virgin olive oil 

Filling 
12 large Scallops roe removed - keep for the bisque
3 tbsps double cream 
8 queen scallops (small scallops) 
1 beaten egg 
Salt 
Pepper  

Seafood bisque
250g prawn shells, heads etc (you can top this up with shell on prawns if you do not have enough)
12 scallop roes, chopped 
125g frozen soffritto
50ml brandy 
500ml chicken stock 
15g chives, finely chopped

Nduja oil
40g nduja
120ml groundnut oil

Method

Put the prawn shells and heads into a large saucepan with 1 tbsp of olive oil on a medium heat and brown and caramelise (this will take around 10 minutes). When caramelised, get a potato masher and crush the shells.  Add the scallop roes and the soffritto and cook for a further 5-10 minutes until soft. Add the alcohol and bubble until it is almost gone. Add the stock and bring to the boil. Once boiling, reduce the heat to low and cook for 1-1½ hours stirring occasionally. 

Put the nduja and oil into a small pan and, over a low heat, gently cook the nduja in the oil for 10 minutes. Leave to cool.

Put all of the pasta ingredients in a food mixer with a dough hook and knead the dough for 5 minutes until smooth. You can do this step by hand if you prefer.  Shape into a ball and flatten, do not however make this wider than your pasta machine.  Wrap in cling film and put into the fridge for half an hour.  

When the broth has finished cooking, strain through a muslin lined strainer, pushing against the shells and vegetables to extract every bit of flavour you can. Put into a clean small saucepan.

Season the large scallops and put into a small processor and pulse until smooth.  Add the cream, a touch of salt and white pepper and pulse again until just combined.  Put into the fridge. 

Get a sheet of clingfilm on your workspace - when you roll out your dough you do not want it to try out so cover any pasta you are not using to stop that. 

Flatten the dough with a rolling pin to the width of your pasta machine. Cut it in half lengthways, put half back under the clingfilm.  Roll the other piece through the machine on the thickest setting.  Keep passing your pasta through the pasta machine, gradually narrowing the setting until the pasta is thin enough for you to see your hand through. My pasta machine goes to 9 and I would stop at 7.  If the pasta starts to stick put a very, very light dusting of flour or semolina over it.  If the pasta gets too long for you to feel comfortable passing it through the machine then cut it in halfway lengthways again making sure you cover with clingfilm.  I usually pass my dough through each setting 2 or 3 times.  Cover the rolled out pasta and repeat until all the pasta has been rolled out.

Beat your egg with a touch of salt.

Lay one pasta sheet on a clean surface. Put 1 tbsp of the filling in mounds at 6cm intervals along the middle of the sheet. Into the middle of each little mound, press a small queens scallop and top with another tbsp of the scallop mousse.  Dip your finger into the egg mix and run around the edge of the scallop mousse.  Take another sheet of pasta and drape it loosely over the top of the pasta and mousse and press around the mounds of filling with the side of your hand to seal and expel any air bubbles. Cut out the ravioli with a 8cm round cutter. Place on a large plate that is covered with a light dusting of flour or semolina.  

Strain the nduja oil through a small strainer into a squeezy bottle.

When you are ready to eat, bring a large pan of salted water to the boil.  While the water comes to the boil, heat the seafood stock gently on a medium low heat. When hot add the butter until melted and then reduce the heat a little lower and add the cream.  Check the seasoning and keep on a low heat. 

Put the ravioli into the now boiling water, reduce the heat and cook for 4 minutes.  

Carefully take the ravioli out of the water with a slotted spoon and put on a sheet of kitchen paper.  Put a ravioli in the middle of the plate and spoon over the sauce, scatter the chives over and drizzle with the oil.