Langoustine ravioli, braised orange endive and langoustine jus by Martin Wishart - Print Recipe

1

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

2

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

3

Cut the dough into 4 even balls, wrap in cling film and leave to rest in the fridge for at least 1 hour

4

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

5

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

6

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

7

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
2 tomatoes

8

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

9

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 langoustines, heads removed and reserved for stock

10

Remove and discard the shells from the tails, then coarsely chop the tail meat. Set aside until ready to use

11

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)

12

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

13

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

14

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

Langoustine ravioli, braised orange endive and langoustine jus

Ingredients

Langoustine filling

Langoustine stock

Braised endive

Pasta dough

Method