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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

Ingredients

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

Preparation

  • 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.

Suggestions:

  • 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.
   
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