Langoustine and Truffle Ravioli
- 1⁄8 ounce fine salt (3 g)
- 20–30 raw langoustines, such as Dublin prawns (about 8 pounds, 14 ounces/4 kg)
- 3⁄8 ounce (10 g) chopped truffle plus 1 ounce (30 g) whole truffle
- 3½ ounces cabbage leaves (100 g)
- 1½ tablespoons butter, cubed (20 g)
- 1 tablespoon olive oil (15 ml)
- kosher salt
- freshly ground pepper
Step 1: Ravioli Dough
Mix the flour, salt, and duck fat in a stand mixer, then add 5 tablespoons (75 ml) of boiling water. Mix the dough without beating.
Spread the dough out over a floured work surface. Cut into two equal parts. Wrap in aluminum foil, and let rest in the refrigerator for 1 hour.
Step 2: Filling
Peel the langoustines using a pair of scissors to cut through the shell over their bellies. Devein the langoustines, and pat the tails dry on a cloth. Season with pepper, then coat with chopped truffle.
Step 3: Vegetable Broth
Thinly slice the carrot, onion, and celery. Combine in a saucepan with the mushroom scraps, herbs, and spices.
Add 4¼ cups (1 liter) of water. Season with salt.
Simmer for 30 minutes, then let rest for 10 minutes away from heat.
Strain through a conical strainer. Reduce to 2 cups (500 ml) of broth.
Step 4: Ravioli
Roll the dough through a pasta machine to make a very fine strip 4 inches (10 cm) wide. Place the langoustines along one side of the dough, spacing them evenly, and fold the other side over to cover them.
Shape the ravioli by cutting the dough with a 2 ¾-inch (7-cm) cutter.
Seal the dough by pinching the edges with your fingers, then cut them again using a 2 ½-inch (6-cm) cutter.
Pinch the edges again, and make sure that the ravioli are well sealed. Transfer to a baking sheet lined with plastic wrap and dusted with flour.
Don’t lay the ravioli on an unlined baking sheet or dish, because they will stick and tear when lifted off to be cooked.
Brush and peel the whole truffle. Cut into thin slices, then cut into very fine strips.
Step 5: Sauce
Pass the foie gras through a drum sieve using a bowl scraper, and mix with the butter.
Combine 1/4 cup (50 ml) of the vegetable broth with the truffle juice, and bring to a boil.
Whisk the butter and foie gras into the broth a little at a time. Adjust the seasoning, then strain through a conical strainer. Keep warm.
Cut the cabbage into 1/2-inch (1-cm) strips. Immerse in boiling salted water for 2 minutes. Shock in cold water and drain.
Add butter to thicken, and season with salt.
Bring water to a boil in a saucepan with 1 tablespoon of oil. Season with salt. Drop the ravioli into the boiling water, one at a time. Cook for 3 minutes, then drain and lightly pat dry.
Be careful not to overcook the ravioli; like all fresh pasta, it will become soggy. Measure the cooking time from the moment the water comes back to a boil, and make sure there is plenty of water so that this happens very quickly.
Step 6: Plating
Arrange three ravioli in a circle on each plate. Place a small pile of cabbage in the middle. Coat each of the ravioli with a spoonful of very hot foie gras butter sauce. Sprinkle each of the ravioli with a pinch of truffle, and serve immediately.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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