Cooking The Books

Langoustine ravioli

From Episode 13

Langoustine ravioli

From Rosemary Shrager's Castle Cook
Serves 4 as a first course

Ingredients:

  • 1 portion pasta
  • 24 langoustines (or Dublin Bay prawns)
  • 2 egg yolks, lightly beaten
  • 1 tablespoon finely chopped chives for garnish
  • A bunch of chervil for garnish


For the marinade:

  • 1 rasher of bacon, finely diced
  • 2 small shallots, finely diced
  • 1 small clove garlic, finely diced
  • 1 teaspoon fresh root ginger, finely diced
  • 20g butter

For the sauce:

  • 4 medium red peppers
  • 200ml double cream
  • 30g butter
  • 3 tablespoons olive oil

 

Method:

  1. Preheat the oven to 220˚C / 425˚F / Gas Mark 7
  2. Remove the heads and shells from the langoustines. Take great care as they can be sharp.
  3. Combine the marinade ingredients in a small frying pan and allow them to cook very gently, until all the flavours have intermingled.
  4. Transfer the marinade to a large bowl and turn the prepared langoustines in it. Allow to cool.
  5. Put two langoustines together at 8cm intervals along each ribbon of pasta, then brush outside the fish and along the edges with egg-yolk.  Cover the whole thing with a second ribbon and press down to make ravioli squares, before cutting them apart into individual parcels.  Pinch the edges together, using floured fingers.  Put the parcels, uncovered, into the fridge while you make the sauce.
  6. Roll the peppers in the olive oil then roast them for 25-30 minutes.
  7. Remove them from the oven, plunge them into cold water and slip them out of their skins.
  8. Chop them on a board, discarding the seeds and the core, and puree them in a liquidiser. Then bring them to simmering point in a small pan, with the cream.  Pass the mixture through a fine sieve and keep it warm.
  9. Cook the ravioli for 4 minutes in plenty of boiling salted water, drain it thoroughly until all the water has run out, and finish the sauce, just before serving, by whisking in the butter.
  10. Finally, sprinkle the chopped chives and sprigs of chervil on top of the ravioli.

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