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

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


For the Pasta

  • 8 egg yolks
  • 2 eggs
  • 4 tbls olive oil


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