Langoustine Ravioli Recipe - Great British Chefs

Ingredients

• 1.5kg langoustines, heads removed and reserved for stock
• 1000g of langoustine heads, or lobster heads
• 1 onion, peeled and cut into 2cm dice
• 2 carrots, peeled and cut into 2cm dice
• 3 celery sticks, cut into 2cm dice
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 3 star anise
• 200ml of white wine
• 2l fish stock
• 1 bulb of garlic, halved
• 2 tomatoes
• 50g of unsalted butter
• 100ml of olive oil
• 300g of endive, finely sliced
• 35g of caster sugar
• 1 tbsp of sherry vinegar
• 1 orange, juiced
• 60g of unsalted butter
• 1/2 egg, beaten
• 2 egg yolks, large
• 240g of 00 flour
• 1 pinch of salt
• 50ml of water
• 1 tbsp of olive oil