Tarragon, prawn and chorizo pasta sauce with cheese ravioli

Look at that beaut! It's inspired by (ie. I kinda sorta stole the idea of) a lovely pasta dish I had in a fantastic Italian restaurant in Paris. The combination of the aniseed-y flavour from tarragon, the creamyness of the ravioli, and the Spanish "oh hello, you weren't expecting us here, were you?" from the prawns and chorizo works so well together I'm definitely going to make this one one of my regulars.

Ingredients:

• 2 shallots, finely chopped
• 100g of chorizo
• 1 clove of garlic, minced
• 1 can of chopped tomatoes (400g)
• 1tbsp of tomato puree
• 1 tbsp of tarragon (dried)
• 1tbsp of extra thick double cream
• 100g of frozen cooked prawns (leave them in a sieve to defrost before adding to the sauce)
• salt and pepper to taste

To serve:

• cheese ravioli or tortellini*

1. Add shallots and chorizo into a pan on low heat. The chorizo will soon start giving off fat, so no need to add any more - just remember to give it a stir to coat the onions. Fry on low heat until the onions are soft and glossy.
2. Add tarragon, garlic and tomatoes. Cook on low heat for about 5-10min.
3. Taste, season with salt and pepper and add more tarragon or tomato puree if needed. It should have a distinct, but not overpowering aniseedy taste from the tarragon, and fragrant but not too sour flavour from the tomatoes.
4. Cook on very low heat for about 20 min.
5. Add the prawns and cream, and cook on low heat for another 5 min.
6. Serve with cheese ravioli or tortellini.

*No, no I didn't make the ravioli from scratch, ok?? Who the f has got time for that??? Just get over it already.