Ravioli of langoustine with a truffle sauce – by Mike Markey

11 September 2006
Ravioli of langoustine with a truffle sauce – by Mike Markey

Ravioli of langoustine with a truffle sauce
INGREDIENTS (serves six-eight) For the pasta 200g plainflour Salt 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 ### METHOD 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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