Put the flour in a bowl, add the eggs, oil, water and nutmeg. Knead the dough until it becomes elastic. Let it rest for 1/2 hour.
Meanwhile, peel the shallot and dice it. Incise the tomato on the top, soak it for a moment in boiling water, peel it, seed it and cut the flesh into strips. Reserve a few slices of tomatoes, a few whole shrimps and a sprig of fine herbs. Dice the rest of the shrimp.
Heat the olive oil in a pot. Briefly sauté the shrimp and shallot. Add the tomato slices, then leave to cool.
Meanwhile, wash the fine herbs, chop them finely and incorporate them into the cooled shrimp. Grate the bread into this mixture and season with lemon juice, salt, pepper and a hint of Pernod.
Thinly spread the ravioli dough and cut small squares of dough using a toothed wheel. On one half of these squares, spread the stuffing and cover it with the rest of the squares. Close the ravioli tightly.
Briefly poach the ravioli in plenty of salted boiling water.
Wash the fennel, cut them in 2, remove the stems and finely cut the bulbs. Cook in salted water. The fennels must remain firm. Discard the cooking water. brown the fennel in the butter, salt and pepper.
Finely chop the chervil. Heat the vegetable broth and beat with the cold butter. Then add the chopped chervil and season with salt, pepper and lemon juice.
Arrange the fennel in the center of the plates. Arrange the ravioli on the fennel, coat with sauce. Decorate with the prawns, tomato slices and herbs.
Source:The new kitchen for all seasons. Chantecler.
