Fish Soup with Crayfish Ravioli

Ingredients

• For the Ravioli
• 3⁄4 cup flour
• 1⁄4 tsp. white wine vinegar
• 1 tbsp. vegetable oil
• 12 cooked crayfish tails, removed from shell (or 1/2 lb. lobster meat cut into 12 pieces)
• For the Soup
• 2 tbsp. extra-virgin olive oil
• 2 medium yellow onions, peeled and chopped
• 3 medium leeks, white parts only, (2 chopped, 1 julienned)
• 4 cloves garlic, peeled and crushed
• 3⁄4 cup dry white wine
• 8 fresh or canned plum tomatoes, quartered
• 1 medium bulb fennel, trimmed and chopped
• 1⁄4 tsp. cayenne pepper
• 1 tsp. fennel seeds
• 1 piece star anise
• Pinch saffron, crumbled
• 1 tsp. dried thyme
• 1 bay leaf
• 8 cups fish stock
• Salt and freshly ground black pepper
• 1 small carrot, peeled and julienned
• 1 stalk celery, trimmed and julienned
• 4 Tbsp. chopped fresh basil