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

Ingredients

For the Pasta

  • 8 egg yolks
  • 2 eggs
  • 4 tbls olive oil
  • 2 tsp salt
  • 8 tbls cold water
  • 500 g (18 oz) plain flour

For the Filling

  • 225 g (8 oz) raw shelled langoustines
  • 250 ml (8 fl oz) (double) cream
  • 2 small slices fresh truffle, cut in brunoise
  • 1 tsp salt
  • 2 small basil leaves, chopped
  • a pinch of cayenne
  • 1 tsp truffle juice

For the Lobster Sauce

  • 1.25 kg ( lb) lobster shells
  • 65 ml ( fl oz) olive oil
  • 300 g (11 oz) carrot, finely chopped
  • 425 g (15 oz) shallot, finely chopped
  • 200 g (7 oz) celery, finely chopped
  • sprig of thyme
  • 450 g (1 lb) tomatoes, chopped
  • ½ bottle dry white wine
  • (double) cream
  • 25 g (1 oz) unsalted butter
  • cayenne
  • lemon juice
  • salt and pepper

For the Garnish

  • 3 raw langoustine tails per person, sauteed in a little olive oil until just cooked
  • brunoise of fresh truffle
  • sprigs of chervil

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 by piece and season the sauce to taste with cayenne, lemon juice and salt and pepper. Keep warm.

To make the pasta dough, blend the egg yolks, eggs, oil, salt and water with the flour until a dough is formed. Cover and rest for 30 minutes.

To make the filling, blend the langoustines with the cream in a food processor then fold in the remaining ingredients.

Roll out the pasta as thinly as possible and stamp out 9 cm ( inch) rounds. Spoon a little of the langoustine filling into the centre of a pasta round and top with another, sealing the edges well. Repeat until all the pasta and filling is used up.

Cook the ravioli in boiling salted water for 3 minutes, drain well and serve three per portion with lobster sauce, garnished with langoustine tails, truffle and chervil.