Life style
Search for a wine

Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.

Did You know ?
Is decanting useful or not ?
Did you know ?

Scampi ravioli, ginger-lemon broth

Home > Life style > Recipes > Scampi ravioli, ginger-lemon broth
Recipe proposed by : Nanie Cuisine
Recipe type : Fish and Shellfish

Preparation time : 1 hour 30 minutes
Difficulty : Easy
Cooking time : 5 minutes
Cooking cost : Affordable


Serves 2:

-12 sheets of ravioli
- 6 to 8 langoustines (about 400 g)
- 75 g ricotta cheese
- 6 sprigs of parsley
- ½ sprig of lemongrass
- 2 slices of ginger root
- 1 lime
- 20 cl dry white wine
- ½ onion
- salt
- freshly ground pepper
- Espelette pepper
- Olive oil


  • Remove the heads from the langoustines.
  • Remove the shell from the tail. Set aside the shelled tails.
  • Place the langoustine heads and shells in a saucepan.
  • Add the minced half onion and 2 to 3 tablespoons of olive oil.
  • Season with pepper.
  • Fry on a high heat for 5 to 7 minutes.
  • Break the shells and heads with a pestle so that all the juices are released.
  • Moisten with white wine and fry again for 5 minutes.
  • Add water until the heads are covered and simmer covered for simmer covered for about 45 minutes.
  • Strain the stock and return to the heat. Add the lemongrass, cut in half lengthways, and the ginger slices.
  • Reduce for 15 to 20 minutes. Set aside.
  • Wash and remove the stems from the parsley.
  • Mix the ricotta and parsley in a bowl. Season with salt and Espelette pepper.
  • On the work surface, take a sheet of raviole and brush it with water.
  • Spread a teaspoonful of ricotta cheese in the centre, place a langoustine tail and place a langoustine tail on top.
  • Close with a second sheet of raviole. Seal the edges well. Cut out the raviole with a round cookie cutter. Set aside.
  • Return the ginger-lemon broth to the heat. Add 1 tablespoon of lime juice. Fry each raviole in the stock for one minute.
  • Arrange on hot plates, add a few spoonfuls of stock.
  • Decorate with parsley sprigs and lime zest.


  • The ravioli leaves can be found in Asian grocery shops. If you only eat a few leaves from the packet, they can be frozen in a sealed bag.
  • Langoustines are in season this July, but you can repeat the recipe at other times of the year with prawns.
Nouveau logo Nanie Cuisine

Nanie Cuisine Blog


This recipe is a good match for

Submit your recipes

Exclusively for our members! 

As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!

Not yet a member ? Sign up now !