Sumptuous langoustine ravioli is complemented with endive braised in orange juice and a rich langoustine jus in this divine dish from chef Martin Wishart. Use fresh, still-alive langoustines for this langoustine ravioli recipe.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by preparing the pasta dough. Add the beaten egg and egg yolks to a bowl and whisk together, then set aside
1/2 egg, beaten
2 egg yolks, large
Add the flour and salt to an electric mixer and mix on a very slow speed. Gradually add the egg, little by little until a smooth dough forms. Add the oil and water, slightly increase the speed and mix for 2-3 minutes, until smooth and even
240g of 00 flour
1 pinch of salt
50ml of water
1 tbsp of olive oil
Cut the dough into 4 even balls, wrap in cling film and leave to rest in the fridge for at least 1 hour
For the sauce, place a heavy-based pan over a high heat and add oil. Once the oil is almost smoking, add the 1kg of langoustine heads and sauté for 4-5 minutes until the heads begin to turn golden brown and caramelise
100ml of olive oil
1000g of langoustine heads, or lobster heads
Tip the langoustine heads into a colander and set aside. Return the pan to the heat, then add the butter and the onion, carrot and celery. Sauté for 3-4 minutes
50g of unsalted butter
1 onion, peeled and cut into 2cm dice
2 carrots, peeled and cut into 2cm dice
3 celery sticks, cut into 2cm dice
Add the fennel seeds, coriander seeds and star anise to the pan, then pour in the white wine and reduce to a glaze. Return the langoustine heads to the pan and crush with a rolling pin
1 tsp fennel seeds
1 tsp coriander seeds
3 star anise
200ml of white wine
Pour in the stock, garlic and tomatoes and allow to boil until the liquid has reduced by 2/3 - this should take approximately 30-45 minutes
2l fish stock
1 bulb of garlic, halved
Once reduced, remove from the heat and leave to rest and infuse for 1 hour. Pass through a fine sieve, discard the heads and chill the stock. Alternatively, freeze until ready to use
To prepare the other langoustines, remove the intestinal tracts and carefully pull away the central tail fins. Add the tails to a pan of heavily salted, boiling water for 10 seconds, then quickly remove and place on a tray to cool
1.5kg langoustine, heads removed and reserved for stock
Remove and discard the shells from the tails, then coarsely chop the tail meat. Set aside until ready to use
To roll out the dough for the ravioli, pass the pasta through a pasta machine and lay each sheet out on a floured work surface. Use an 8-10cm round pastry cutter to cut out 12 discs (4 portions of 3 ravioli each) or cut out 24 (4 portions of 6 ravioli each)
Add a spoonful of the langoustine tail filling to the middle of each disc, use a pastry brush to dab a little water round the edges of the discs and fold in half around the filling, delicately smoothing out the pasta with your fingers to remove air pockets. Repeat to make the rest of the ravioli
For the braised endive, place a pan over a medium heat and add the butter. Once melted, add the endive and sauté for 2-3 minutes, then add the sugar. Once it begins to caramelise, add the vinegar and orange juice and continue to cook until reduced by 2/3, for approximately 2 minutes
300g of endive, finely sliced
60g of unsalted butter
35g of caster sugar
1 tbsp of sherry vinegar
1 orange, juiced
To cook the ravioli, bring a large pan of salted water to the boil and cook the ravioli for 90 seconds. Drain and serve with the langoustine stock and braised endive
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.