Langoustine Ravioli Recipe

Name: Langoustine Ravioli Recipe
Total time: 150 min
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

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Martin Wishart uses boat-fresh langoustine to fill delicate ravioli in this elegant recipe

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