Sea Urchin with prawn tartare on celery cream

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 12 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.