Ingredients
- For the stuffing
- 2 Crayfish per ravioli (or 1 lobster)
- 1 Leek
- 1 Carrot
- 1 small celery branch
- Some Shallots
- Butter
- Salt and ground pepper
- For the sauce
- Carcass (claws and head) of each crustacean
- 1 can Tomato peeled with juice
- 50 cl Fleurette cream
- 15 cl dry white wine
- 4 cl Cognac
- 50 g Butter
- 1 bouquet Tarragon
- Thyme
- Laurier
- Persil
- Garlic
- Salt and cayenne pepper
- For the finishing
- Some basil leaves
- A little Parmesan
- Olive oil
Preparation Method
1. Sauce: Crush the heads and tongs, sauté 3-4 min in oil and butter, then flambé with cognac. Add tomatoes, garlic, herbs. Moisten with dry white wine at height, reduce to dry, moisten again at height with cream Fleurette liquid. At the first boil, remove the pan from the heat and set it aside. Season with salt and add cayenne pepper.
2. Stuffing: Cut the vegetables into cubes, brown them in butter, sweat them and moisten with a little water. Then, chop the meat of the crustaceans with the large grill. A tablespoon of the sauce allows binding this stuffing.
3. Cut large squares of ravioli, place a little stuffing on each, cover with another square and close the dough by hand. Cook 3-4 min in salted boiling water.
4. Return to the sauce, bring to a boil. Remove from the heat, add 30 to 40 g of cold butter and whisk to emulsify. Adjust the seasoning and serve the ravioli with the sauce, grated parmesan, basil leaves, and a dash of olive oil.
