Ravioli of langoustine with
a truffle sauce

(serves six-eight)

For the pasta
200g plainflour
A dash of oliveoil
2 eggs
3 egg yolks

For langoustine mousse
200g salmon
300g langoustines, shelled
50g scallops
300g whipping cream
20g chopped chives
Salt and pepper

For truffle sauce
10g butter
2 chopped shallots
200ml chicken stock
3 black truffles
8 button mushrooms
200ml double cream
Salt and pepper

To garnish
Chopped chives
Tomato concassé
Sprigs of chervil


To make the pasta, sieve the flour into a food processor and add the salt, olive oil, eggs and egg yolks, and blend. Knead for five minutes and then leave to rest for an hour.

Blend together the salmon, langoustines and scallops until smooth. Add the cream and blend until thick. Mix in the chives, salt and pepper. Refrigerate mousse mixture for half-an-hour.

To make the sauce, sweat the shallots in butter until soft but not coloured. Add chicken stock, reduce by half and bring to the boil. Add truffles, mushrooms and cream, then blend in a food processor until smooth. Pass through a fine sieve and season.

To assemble the ravioli, roll out the paste until paper-thin and cut out 4in diameter circles. Place a large spoonful of the mousse in the middle of half of the circles and wet around the edges of the pasta. Place the remaining circles on top and seal.

Poach the ravioli in boiling salted water for two to three minutes. Drain. Warm the sauce and coat the ravioli. Garnish with chopped chives, tomato concassé and sprigs of chervil.

Mike Markey

Photo © Sam Bailey

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