Prepare the ravioli wrappers (you can make them ahead of time or buy them from a pasta shop or an Asian store - wantan wrappers will work well)

Peel and devein the prawns. Roughly chop.

Place half of the chopped raw prawns into a mortar and pestle (or a food processor). Add the heavy cream, egg white, and lemon zest.

Lightly pound (or pulse) the mixture into a thick paste. Season with salt and pepper.

Mix the paste with the remaining chopped prawns. This is your filling.

Fill each ravioli with about a tablespoon of filling. Be sure not to over or under fill. Close the ravioli with a fork and some water or egg to bind. Make sure they're tightly closed so that they don't open when cooking.

Leave on a lightly floured plate while boiling a large pot of water to cook them in.

To prepare the sauce, slowly melt the butter in a heavy pan, and add the cigalas. Poach them in the butter by spooning the hot butter over them constantly. It should take about two minutes to cook them enough. Remove immediately and let them rest on a plate.

Add the garlic to the butter and slowly simmer for about one minute. Make sure the heat is low so that the garlic doesn't color.

Add the juice from half of a small lemon and about ⅛ cup of manzanilla wine. Turn up the heat and let reduce for about 30 seconds.

Add the capers (make sure to drain any juices or if they are preserved in salt make sure to have pre-soaked them to desalt them).

Take the pan off the heat as you cook the ravioli. Put them into a large pot of boiling salted water. Allow them to boil for 1-2 minutes (this will depend on their wrappers). Remove with a slotted spoon to the serving dish. I've portioned 3 per person in this recipe.

Reheat the sauce and add in the langoustines once warm.

Pour the sauce on top of the ravioli and top with a poached langoustine.

Serve immediately and pair with a cold glass of manzanilla!