Ravioli of Langoustine ►
Mushroom filling and langoustine tails wrapped in spinach leaves fill large ravioli, garnished with whole langoustines. The sauce, a reduction that uses the langoustine shells, is laced with cognac and sherry. Jumbo shrimp may be substituted for the langoustines.
- Flour - 10 ounces
- Eggs - 3
- Olive oil - few drops
- Langoustines - 12 (alt. jumbo prawns)
- Shallot - 1, chopped
- Ginger - 1/8 teaspoon, chopped
- Unsalted Butter - 1 tablespoon
- Shiitake Mushrooms - 5 to 6 medium, stemmed and finely chopped
- Water Chestnuts - 4 to 5, finely chopped
- Salt and freshly ground pepper to taste
- Spinach Leaves - 8, large, stemmed, blanched, and refreshed
- Egg - 1, beaten with 1 tablespoon water (egg wash)
- Olive Oil - 1 tablespoon
- Reserved Langoustine Shells (above)
- Carrot - 1 tablespoon, chopped
- Shallot - 1 tablespoon, chopped
- Celery - 1 tablespoon, chopped
- Mushrooms - 1 tablespoon, chopped
- Garlic - 1 tablespoon, chopped
- Tarragon - 1 teaspoon
- Cognac - 1 ounce
- Dry White Wine - 2 ounces
- Black Peppercorns - 1/4 teaspoon, crushed
- Fish Stock - 1/2 cup (alt.clam stock)
- Heavy (Whipping) Cream - 1 cup
- Tomato Paste - 1 teaspoon
- Reserved Langoustine Roe - (optional; above)
- Unsalted Butter
- Chives - 4 to 6, chopped
To make the pasta: Blend the flour and eggs in a food processor until combined. Sprinkle with olive oil and mix until the dough forms a ball. On a floured board, knead the dough 6 to 8 times, then form into a ball. Cover with plastic wrap and refrigerate for 1-1/2 hours.
To prepare the langoustines: Bring a large pot of lightly salted water to a boil. Add the langoustines, return to a boil, and cook 4 minutes. Remove and drain. Set aside the four best langoustines for garnish. When the rest cool enough to handle, twist off the tails and remove the shells and black strips. Save the bodies and shells (and roe, if there is any) for the sauce; the tails will go into the ravioli.
To prepare the filling: Saute the shallot and ginger in butter until the shallot is softened. Add the mushrooms and water chestnuts and saute 1 minute, until the mushrooms are softened. Season to taste with salt and pepper. Remove the mixture from the heat and set aside to cool.
To assemble the ravioli: Line a baking sheet with parchment paper. Cut the ball of dough into quarters and roll out each into thin sheets using a pasta roller. Cut into 8 sheets, each approximately 3-1/2 by 5 inches, and place them on the prepared baking sheet. On a work surface, lay out the spinach leaves. Top each leaf with a spoonful of mushroom filling, then top with a langoustine tail. Fold each leaf to encase the filling and tail (the leaves may not quite cover this generous filling) and place one on each piece of pasta dough. Brush egg wash on the edges of the pasta, then fold the dough over the filling and pinch the edges to seal. Trim with a pasta wheel. Place on a plate and refrigerate until ready to finish, up to one hour. The ravioli will hold in the freezer for about 1 day; return to room temperature before proceeding.
To prepare the sauce: Heat a pan over high heat. Add the olive oil and langoustine shells and bodies. Saute about 1 minute. Reduce heat to medium-high. Add the carrot, shallot, celery, mushrooms, and garlic and stir; saute 1 minute. Add the tarragon. When the shells turn pink and the vegetables are lightly browned, add the cognac and stir up the browned bits from the bottom. Add the wine, sherry, and peppercorns. Cook until almost dry. Add the fish stock and cook to reduce by half. Add the cream and tomato paste. Reduce the heat to medium and simmer 10 to 15 minutes, until thickened. Strain the sauce, discarding the solids. Just before serving, add the roe, if any, then swirl in the butter.
To finish: Bring a large pot of lightly salted water to a boil. Slip the ravioli into the water and cook 7 minutes. Remove the ravioli with a slotted spoon and drain on towels.
To serve: Place 2 ravioli on each warmed plate. Spoon sauce over the ravioli. Garnish each plate with one of the whole langoustines. Top each ravioli with a small mound of chopped chives.