Pasta Dough

• Combine flour, eggs, olive oil and salt in food processor. Process until mixture forms a ball.Remove dough from processor and knead briefly on a lightly floured bench until smooth. Wrap in plastic wrap and rest at room temperature.

Prawn Mousse

• Remove the heads from the prawns then peel the tails to remove all of their shells. Set the heads and shells aside in the fridge to be used in the prawn oil (see recipe).Take the prawn meat and remove the intestinal line by running a small knife along the back of the prawn tail, then scrape out the intestinal track then discard. Process prawn meat, salt and white pepper in a food processor until a coarsely chopped. Add egg white and blend until mixture is smooth. Add cream and lemon zest and process until just combined. Avoid over mixing. Place into a piping bag and refrigerate.

Marron

• Place marron into a large saucepan of boiling salted water for 1 ½ minutes, then using tongs transfer marron to a large bowl of iced water. Once chilled, remove the claws and head. Carefully crack the marron tail open and remove the meat. Using a nut cracker, carefully crack the claw shells and remove the meat.

Pumpkin Puree

• Melt butter in a large frying pan, add pumpkin and cook over medium heat until soft. Add milk, cover with a lid and cook for 6-8 minutes over low heat, checking occasionally or until pumpkin is soft.Transfer pumpkin mixture to chopper attachment and blend with the stick blender until smooth. Season with salt.

Prawn Oil

• Heat 1 tablespoon of the oil in a large fryingpan, add reserved prawn heads and shells, fennel, bay leaf and star anise, cook stirring continuously until shells are cooked and fennel is soft. Stir in tomato paste and cook, stirring for 1 minute, add remaining olive oil, turn the heat down to low and cook for 20 minutes. Place a sieve over a bowl and strain mixture, discarding solids

Tortellini

• Divide dough into three balls. Flatten each ball into a disk and pass through the pasta machine on the widest setting. Fold pasta in half, lengthways and repeat without changing the roller settings. Cut pasta if it gets too long. Gradually narrowing the pasta machine settings 1 notch at a time. Roll the pasta through until the finest setting. Run through 3 times then cut out 3 rounds with a 10cm round cutter.To make the tortellini, brush one half of each circle with egg place a little of the prawn mousse in the center of each circle (about the size of a 20cent piece) and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring. Cook tortellini boiling water for 4-5 minutes or until tender and pasta al dente.Heat 2 tablespoons prawn oil in a medium frying pan, add marron and cook over medium-low heat to warm through, season with salt.

To Plate the Dish

• Add puree to the plate.Arrange the tortellini onto the plate.Drizzle with prawn oilGarnish with micro cress.