Langoustine ravioli, basil cream and olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Ravioles de langoustines, crème au basilic et huile d'olive
A PDO
Preparation
30 min
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4

Ingredients

A PDO
For 4 personnes
  • 24 square Chinese ravioli wrappers (3 ravioli per person)
  • 24 small langoustines, shelled and chopped into a tartare
  • 2 egg yolks
  • Olive oil with a subtle flavour
  • 1 teaspoon of chilli sauce
  • Fine salt and fleur de sel
  • 1 lime
For the cream: 
  • Norway lobster claws
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 10 cl of white wine
  • 10 cl of cognac
  • 15g of semi-salted butter
  • 1 litre of full-fat single cream
  • A few basil leaves
  • 1 tablespoon of tomato purée
  • Olive oil
  • Fine salt and freshly ground pepper

Tip

For this recipe for langoustine ravioli, we recommend a mild-flavoured olive oil for its gentle notes, with fruity and floral aromas that will pair well with the ravioli. Sticking with the ‘creamy’ theme, you might also be interested in our recipe for Royan ravioli with chanterelle cream – an absolute delight!

Instructions

  • Pour a dash of olive oil into a saucepan and add the prawns, then flatten them with a rolling pin.
  • Add the butter and leave to cook.
  • Add the cognac and flambé it if you can, then add the carrots, onions and basil, and give it a stir.
  • Pour in the white wine and let it reduce, then add the single cream and the tomato purée. Leave to cook for 15 to 20 minutes.
  • Season the langoustine tartare with olive oil, fleur de sel and the chilli sauce.
  • Place the ravioli wrappers on your work surface, in the centre of the langoustine tartare, and gently brush with egg yolk. Cover with a second ravioli wrapper.
  • Strain the langoustine cream through a sieve, then season with salt and pepper.
  • Place the ravioli in a saucepan of gently simmering salted water and cook for 3 minutes. Drain and arrange on plates, pour the langoustine cream over the top, and grate the lime zest over the cream.
  • Enjoy your meal!
  • You can find Cyril Lignac’s official recipe right here: Cyril Lignac’s recipe for langoustine ravioli with basil cream (cuisineaz.com)

Tip

For this recipe for langoustine ravioli, we recommend a mild-flavoured olive oil for its gentle notes, with fruity and floral aromas that will pair well with the ravioli. Sticking with the ‘creamy’ theme, you might also be interested in our recipe for Royan ravioli with chanterelle cream – an absolute delight!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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