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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For the Pasta

Method

Part of