Langoustine and Truffle Ravioli

Credit: Credit: Rina Nurra

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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.

This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits

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