Homemade Ravioli with Langoustine Filling
120’ min.
Difficult
4 people
For the pasta:
- 300 g flour
- 3 eggs
- pinch of salt
- drizzle of extra virgin olive oil
For the filling:
- 12 fresh langoustines
- chopped parsley
- 1 garlic clove
- 1 tbsp olive oil,
- salt
- pepper
For the sauce:
- langoustine heads and shells
- 200 g tomato purée
- 1 small onion
- 1 garlic clove
- 1 tbsp capers
- olive oil
- parsley
- salt
- pepper
On a work surface, make a well with the flour, add the eggs and a pinch of salt. Knead vigorously until smooth and homogeneous. Wrap in cling film and let rest for at least 30 minutes.
Carefully remove the langoustine tails (reserved for the filling) and set aside the heads and shells as well. Finely chop the tails and season with parsley, salt and pepper; add a drizzle of olive oil for extra softness.
Roll the dough into thin sheets. Place small mounds of filling on one half, cover with the other half, and press around the filling to seal. Cut the ravioli into the desired shape.
Squeeze the heads gently in a bowl to extract their juices. Boil them with the shells to release all the flavors, then add to a base of oil, onion, chili, and garlic. Stir in the tomato purée, leftover langoustine pieces, capers, and parsley. Simmer for 15-20 minutes, seasoning with salt and pepper.
Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes, until they float to the surface. Drain carefully.
Serve with the hot sauce, adding a little chopped fresh parsley for a final touch.
