To make the langoustine stock, pour some olive oil into a pan and caramelize the shells for 3 mins. Add the vegetables, spices and cook for a further 2mins. Then add the tomato puree, mix well and cook for 1 min. Pour in the brandy and white wine and reduce. Add the chicken stock, bring to the boil and simmer for 45 mins.
Pass the stock through a fine sieve into a clean saucepan. Reduce on a high heat for 5 mins or until the desired flavour is achieved.
To make the pasta dough, place the eggs, squid ink, olive oil into a bowl and whisk. Place the flour into a kitchen aid with a dough hook, switch on and slowly add the egg mixture. Mix until a dough is formed.
Take out of the machine onto a floured workbench and knead for afew minutes. Wrap in cling film and rest for 1 hour.
To make the scallop mousse, place the scallops into a food processor and blitz. Slowly add the double cream until completely incorporated.
Season with salt and Cayenne pepper. Place the mousse intoa pipingbag.
To make the ravioli, cut the dough in half and roll out in a pasta machine, gradually reducing the thickness until the dough is ½ setting thickness.
Wipe the excess Shio Koji from the langoustines and place them equally spaced apart on the rolled out pasta sheet. Pipe a small amount of scallop mousse to fill the crescent of the langoustine. Fold the pasta over the langoustines to completely seal them. Using your fingers push out any excess air. Cut out the ravioli using a round cutter.
Cook the ravioli for 4mins in boiling salted water. While they are cooking add half the butter to the reduced langoustine stock and whisk in. When the ravioli are cooked, place them in the sauce and gently warm. Finish with a squeeze of lemon juice.
Warm the blanched cabbage in the remaining butter and season. Spoon 4 ravioli into a shallow bowl, spoon over the sauce and finish with a few leaves of cabbage.
To make the langoustine stock, pour some olive oil into a pan and caramelize the shells for 3 mins. Add the vegetables, spices and cook for a further 2mins. Then add the tomato puree, mix well and cook for 1 min. Pour in the brandy and white wine and reduce. Add the chicken stock, bring to the boil and simmer for 45 mins.
Pass the stock through a fine sieve into a clean saucepan. Reduce on a high heat for 5 mins or until the desired flavour is achieved.
To make the pasta dough, place the eggs, squid ink, olive oil into a bowl and whisk. Place the flour into a kitchen aid with a dough hook, switch on and slowly add the egg mixture. Mix until a dough is formed.
Take out of the machine onto a floured workbench and knead for afew minutes. Wrap in cling film and rest for 1 hour.
To make the scallop mousse, place the scallops into a food processor and blitz. Slowly add the double cream until completely incorporated.
Season with salt and Cayenne pepper. Place the mousse intoa pipingbag.
To make the ravioli, cut the dough in half and roll out in a pasta machine, gradually reducing the thickness until the dough is ½ setting thickness.
Wipe the excess Shio Koji from the langoustines and place them equally spaced apart on the rolled out pasta sheet. Pipe a small amount of scallop mousse to fill the crescent of the langoustine. Fold the pasta over the langoustines to completely seal them. Using your fingers push out any excess air. Cut out the ravioli using a round cutter.
Cook the ravioli for 4mins in boiling salted water. While they are cooking add half the butter to the reduced langoustine stock and whisk in. When the ravioli are cooked, place them in the sauce and gently warm. Finish with a squeeze of lemon juice.
Warm the blanched cabbage in the remaining butter and season. Spoon 4 ravioli into a shallow bowl, spoon over the sauce and finish with a few leaves of cabbage.
