For the soup base
Combine all ingredients and bring to a boil. Infuse 20 minutes, strain and chill.

For the ravioli
Soak gelatin in cold water. Whisk together hazelnut paste and heavy cream. Melt drained gelatin and mix into the praline mixture.
Brush outside of wantons wrappers with water, pipe in filling and wrap closed like a bonbon. Freeze and then wrap airtight - 20 per packet - in plastic wrap. Reserve in freezer.

To serve
Boil ravioli for 5-7 minutes in simmering water until ravioli float. ( 3 per order).
Ladle soup base into bowl and garnish with ravioli, a couple of fresh currants and a quenelle of raspberry sorbet.