1.Bring stock to a boil in medium saucepan. Add peas, mint and butter; return to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until peas are soft. Cool 10 minutes; blend or process with garlic until smooth.
2.Meanwhile, shell and devein prawns; chop half of the prawns coarsely. Blend or process remaining whole prawns with egg white, sauce and half of the juice until mixture is almost smooth. Combine prawn mixture with chopped prawn and chilli in large bowl.
3.Centre 1 level tablespoon of the prawn mixture on one wrapper; brush around edges with water. Top with another wrapper; press edges together to seal. Repeat with remaining prawn mixture and wrappers to make 20 ravioli. Cook ravioli, in batches, in large saucepan of boiling water, uncovered, until ravioli float to the surface and are cooked.
4.Meanwhile, return pea puree to same medium saucepan, add extra peas and remaining juice; stir over heat until peas are just tender.
5.Divide drained ravioli among serving bowls; top with pea puree.