David Chauvac at Les Etoiles de Mougins- Ravioles de langoustine

Prepare the ravioli dough and let it rest.

Cook langoustines in boiling water until just opaque, about 2-3 minutes.

Remove langoustines from water, cool, and chop finely.

In a bowl, combine chopped langoustines, ricotta cheese, egg yolks, lemon zest, salt, and black pepper.

Roll out the ravioli dough into thin sheets.

Place small mounds of filling on one sheet of dough, spacing them evenly.

Moisten the edges of the dough with water and fold over to seal.

Cut out individual ravioli and ensure they are well sealed.

Bring a large pot of salted water to a boil.

Cook the ravioli in boiling water until they float, about 3-4 minutes.

In a skillet, heat olive oil and butter over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Deglaze the skillet with white wine, scraping up any bits, and reduce by half.

Stir in cream and simmer until slightly thickened, about 3-5 minutes.

Add cooked ravioli to the sauce and toss gently to coat.

Serve with grated parmesan cheese and chopped parsley on top.

Spice Level:

Allergens