Ravioli with Langoustine
Langoustines are top of James' great British ingredients list. Here they are part of the filling in a beautiful ravioli which is served with a ginger, saffron, wine and cream sauce!
Ingredients
- 500g 00 flour
- 500g semolina flour
- 10 eggs
- 200g langoustine meat
- 25g mascapone
- 1 lemon
Sauce:
- 25g butter
- 1 tsp grated fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
- Mix the langoustine and mascarpone together, season and mix again, and finish by squeezing in the lemon.
- Put the pasta through a pasta machine until it is thin and cut out 7cm circles on a dusted board. Fill this with the langoustine mix and seal the edges using water. Press the edges all around to ensure they are sealed.
- To make the sauce, melt the butter, add the ginger, saffron and wine bring to the boil then finish with the cream .
- Pop the ravioli into salted boiling water and cook for one minute, and drain.
- Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.
Ingredients
- 500g 00 flour
- 500g semolina flour
- 10 eggs
- 200g langoustine meat
- 25g mascapone
- 1 lemon
Sauce:
- 25g butter
- 1 tsp grated fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
Method
- To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
- Mix the langoustine and mascarpone together, season and mix again, and finish by squeezing in the lemon.
- Put the pasta through a pasta machine until it is thin and cut out 7cm circles on a dusted board. Fill this with the langoustine mix and seal the edges using water. Press the edges all around to ensure they are sealed.
- To make the sauce, melt the butter, add the ginger, saffron and wine bring to the boil then finish with the cream .
- Pop the ravioli into salted boiling water and cook for one minute, and drain.
- Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.
