Processor flour and salt, then add eggs, yolks, oil, and water to form a non-sticky dough.
Knead dough for five minutes, wrap, and rest in the fridge for 20 minutes.
Sauté carrot, celery, and leeks in olive oil until browned.
Add aromatics, tomato, and prawns to the pan and continue frying.
Add rice and brandy, then flambé carefully.
Add chicken stock and simmer for 20 minutes.
Strain the sauce through a sieve into a clean pan.
Mix crab meat, herbs, chilli, and cream for the stuffing and season well.
Roll dough into two thin sheets and brush with egg wash.
Place scallop pieces and stuffing on one sheet and cover with the second sheet.
Seal the dough and cut into 6cm fluted rounds.
Boil ravioli in batches for 1-2 minutes until they float.
Whisk crème fraîche into the sauce and spoon over the drained ravioli.
Garnish with spring onions and chillies before serving.