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