Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli, a recipe from Phil

Ingredients

• - 8 Langoustine, scampi or Dublin Bay Prawn
• - 125 g (4 oz.) flour
• - 125 g (4 oz.) wheat flour
• - 4 egg yolks
• - 1 whole egg
• - 1 tbsp. olive oil
• - 1 tbsp. tomato concentrate
• - 50 g (2 oz.) shiitake mushrooms
• - 50 g (2 oz.) dried ham
• - 50 g (2 oz.) spinach
• - Claw meat from the langoustines
• - 100 g (3 1/2 oz.) fresh Peas
• - 5 g (1 tsp.) finely chopped French shallot
• - 25 g (1 oz.) smoked pork rind
• - 50 ml (3 tbsp.) chicken stock
• - 100 ml (6 tbsp.) heavy cream