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Recipe of La Langoustine

Recipe of La Langoustine

Italy

Delight your taste buds with the exquisite flavors of La Langoustine Ravioli. This Italian dish combines the succulence of langoustine with the earthiness of truffle and the aromatic touch of fennel, encased in delicate pasta pillows. A sophisticated and satisfying culinary experience.

Servings4

Preparation90 min

Cookingmin

Calorieskcal

How to Make La Langoustine

Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

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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)