Langoustine Ravioli
The fantastic langoustine ravioli has a butter, ginger, saffron, sparkling white wine, cream, and shallot sauce. It is served with heritage carrots and baby courgettes.
Ingredients
For the pasta:
- 250g 00 flour
- 250g semolina flour
- 6 eggs
For the filling:
- 200g langoustine meat
- 25g mascarpone
For the sauce:
- 50g butter
- 1 teaspoon fresh ginger, grated
- 1 pinch saffron
- 50ml sparkling white wine
- 150ml double cream
- 1 shallot, peeled and diced
- Shells from langoustines
For the vegetables:
- 12 baby heritage carrots
- 8 baby courgettes
- 50g butter
- 100ml water
Method
To make the pasta, add the dry ingredients to a food processor, turn it on and slowly add the eggs until a dough forms. Wrap the pasta dough in cling film and let it rest for thirty minutes in the fridge.
Put the pasta through a pasta machine several times, adjusting the settings, until it is thin. Dust the surface with flour and cut out 10cm circles. Lay out half the circles and place a langoustine on top followed by a teaspoon of mascarpone. Wet the pasta around the filling and place another circle of pasta on top. Press the edges all around to ensure they are sealed and there are no airholes.
To make the sauce, melt the butter, add the langoustine shells and break them up. Add the ginger, saffron and wine along with a splash of water. Bring to the boil then finish with the cream. Sieve into another pan and keep warm.
Peel the carrots and chop the courgettes into 3 or 4 pieces. Add the butter and water to a pan then add the vegetables and cook for 3 minutes. Drain to serve.
Place the ravioli into salted, boiling water and cook for one minute. Drain, then pop into the sauce and cook for another 30 seconds.
To serve, place 4 – 5 ravioli per person into bowls. Add a squeeze of lemon to the sauce, then spoon over the pasta and top with carrots and courgettes.
Ingredients
For the pasta:
- 250g 00 flour
- 250g semolina flour
- 6 eggs
For the filling:
- 200g langoustine meat
- 25g mascarpone
For the sauce:
- 50g butter
- 1 teaspoon fresh ginger, grated
- 1 pinch saffron
- 50ml sparkling white wine
- 150ml double cream
- 1 shallot, peeled and diced
- Shells from langoustines
For the vegetables:
- 12 baby heritage carrots
- 8 baby courgettes
- 50g butter
- 100ml water
Method
To make the pasta, add the dry ingredients to a food processor, turn it on and slowly add the eggs until a dough forms. Wrap the pasta dough in cling film and let it rest for thirty minutes in the fridge.
Put the pasta through a pasta machine several times, adjusting the settings, until it is thin. Dust the surface with flour and cut out 10cm circles. Lay out half the circles and place a langoustine on top followed by a teaspoon of mascarpone. Wet the pasta around the filling and place another circle of pasta on top. Press the edges all around to ensure they are sealed and there are no airholes.
To make the sauce, melt the butter, add the langoustine shells and break them up. Add the ginger, saffron and wine along with a splash of water. Bring to the boil then finish with the cream. Sieve into another pan and keep warm.
Peel the carrots and chop the courgettes into 3 or 4 pieces. Add the butter and water to a pan then add the vegetables and cook for 3 minutes. Drain to serve.
Place the ravioli into salted, boiling water and cook for one minute. Drain, then pop into the sauce and cook for another 30 seconds.
To serve, place 4 – 5 ravioli per person into bowls. Add a squeeze of lemon to the sauce, then spoon over the pasta and top with carrots and courgettes.
