Mix 3/4 of the flour with 150 g of eggs until the dough is smooth and elastic; leave to rest in the refrigerator for 1 hour. Run through a pasta sheeter until
you reach setting 7.
Brush a sheet of pasta with a moistened brush. Flatten the chervil leaves and stick to the surface. Use a moistened brush to coat a second sheet of pasta
and lay it over the first sheet, damp side down, to encase the herbs.
Use a rolling pin to flatten and expel any air bubbles. Run through a pasta sheeter until you reach setting 6. Turn through 90°, cut to the width of the
pasta sheeter and pass through the sheeter at setting 7 in one go.
Out of these pasta sheets, cut squares 5 to 7 cm inside. Keep the trimmings.
To make the black pasta, mix the remaining flour and egg with the cuttlefish ink, and knead until you have a smooth dough. Grind the herbed pasta
trimmings and add to the dough.
Gradually run through a pasta sheeter until you reach setting 7, then cut out into squares the same size as before.
Store the pasta sheets in the freezer.
Sear the shrimp with butter, on both sides, on high heat. Add the chopped spring onion and season with salt and pepper.
Bring the stock to a boil and add the cream cheese. Smoothen with a hand blender and salt if necessary. Continue blending to create a foam.
Add the vegetables and a little freshly ground coriander seed.
For each guest, cook a pasta sheet of each colour in salted boiling water for 3 to 5 minutes.
Place the black sheet at the bottom of a soup dish followed by the prawns and the other herbed pasta sheet, slightly offset at an angle.
Pour the sauce spreading out the vegetables threads, then place some foam between the edges of the raviole and the dish.
Place a small quenelle of cream cheese on top of the ravioli.