Shell prawns and cook for 3 minutes per side in a non-stick pan with a little oil. Set aside 4 of them and finely cut the others. Work ricotta cheese using a fork to make
it creamier, add it to the prawn tartare and add salt and pepper. Blend the celery with half a garlic clove and oil, then drizzle in to obtain the texture you prefer. Add salt and pepper.

Cook Sea Urchin pasta in boiling salted water for 13 minutes, stirring gently. Drain
using a skimmer and empty each piece of all cooking water.

Stuff pasta with the prawn tartare and serve it on celery cream. Decorate with a prawn.