Recipe of La Langoustine

Ingredients

• 300g langoustine meat, finely chopped
• 1 tablespoon truffle oil
• 1/2 teaspoon black truffle, shaved
• 1/4 cup fennel, finely chopped
• 1/2 cup ricotta cheese
• Salt and pepper to taste
• Fresh pasta sheets
• Egg wash (1 egg beaten with a splash of water)

Directions

1. 1

   In a bowl, mix langoustine meat, truffle oil, shaved black truffle, chopped fennel, and ricotta. Season with salt and pepper.

2. 2

   Lay out fresh pasta sheets and spoon small portions of the langoustine mixture onto the sheets.

3. 3

   Brush the edges of the pasta with egg wash and fold over to create ravioli pockets. Press to seal.

4. 4

   Boil the ravioli in salted water until they float to the surface, indicating they are cooked.

5. 5

   In a pan, melt a knob of butter with a drizzle of truffle oil. Sautee additional shaved truffle for extra aroma.

6. 6

   Serve the langoustine ravioli drizzled with truffle-infused butter, garnished with fresh fennel fronds.

7. 7

   Buon appetito! Enjoy the luxurious flavors of La Langoustine Ravioli with Truffle and Fennel.