Homemade Ravioli Filled with A Mousse of Langoustine, Basil and Truffle

Name: Homemade Ravioli Filled with A Mousse of Langoustine, Basil and Truffle
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: lemon juice; salt and pepper; cayenne; 1 tsp truffle juice; 425 g (15 oz) shallot, finely chopped; 8 egg yolks; sprigs of chervil; 2 small basil leaves, chopped; 4 tbls olive oil; 2 eggs; 1.25 kg (2½ lb) lobster shells; 300 g (11 oz) carrot, finely chopped; 65 ml (2½ fl oz) olive oil; 450 g (1 lb) tomatoes, chopped; (double) cream; ½ bottle dry white wine; 25 g (1 oz) unsalted butter; a pinch of cayenne; sprig of thyme; 500 g (18 oz) plain flour; 2 tsp salt; 8 tbls cold water; 1 tsp salt; 2 small slices fresh truffle, cut in brunoise; 225 g (8 oz) raw shelled langoustines; 250 ml (8 fl oz) (double) cream; 3 raw langoustine tails per person, sauteed in a little olive oil until just cooked; brunoise of fresh truffle; 200 g (7 oz) celery, finely chopped

Preparation info

Serves
10

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

For the Pasta

8 egg yolks
2 eggs
4 tbls olive oil

Europe
United Kingdom
Fish course
Pescatarian
Spicy

Method

To make the lobster sauce, sweat the lobster shells in the olive oil with the carrot, shallot and celery. Add the thyme, tomatoes, dry white wine and sufficient water just to cover. Simmer for 114 hours, strain into a clean pan and reduce to a well-flavoured stock. Measure the amount of stock and then add half that amount in double cream. Reduce to a sauce consistency, whisk in the butter piece