Ravioli with Langoustine - James Martin Chef

Name: Ravioli with Langoustine - James Martin Chef
Ingredients: 500g 00 flour; 500g semolina flour; 10 eggs; 200g langoustine meat; 25g mascapone; 1 lemon; 25g butter; 1 tsp grated fresh ginger; 1 pinch saffron; 50ml white wine; 150ml double cream; To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.; Mix the langoustine and mascarpone together, season and mix again, and finish by squeezing in the lemon.; To make the sauce, melt the butter, add the ginger, saffron and wine bring to the boil then finish with the cream .; Pop the ravioli into salted boiling water and cook for one minute, and drain.; Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.

www.jamesmartinchef.co.uk

Langoustines are top of James' great British ingredients list. Here they are the filling in a ravioli, served with a ginger, saffron, wine and cream sauce!

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Ingredients

500g 00 flour
500g semolina flour
10 eggs
200g langoustine meat
25g mascapone
1 lemon
25g butter
1 tsp grated fresh ginger
1 pinch saffron
50ml white wine
150ml double cream
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the langoustine and mascarpone together, season and mix again, and finish by squeezing in the lemon.
To make the sauce, melt the butter, add the ginger, saffron and wine bring to the boil then finish with the cream .
Pop the ravioli into salted boiling water and cook for one minute, and drain.
Pop the ravioli into bowls. Add a squeeze of lemon to the sauce. Spoon this over the pasta and serve.