Roll out the ravioli dough on a floured work surface and cut into 6-7 cm squares. Set aside.
Prepare a court-bouillon, poach the langoustines, shell them, and dice the flesh into a fine brunoise. Make a fumet américain with the shells.* Prepare the risotto* and finely chop the shallots.
Peel and dice the vegetables: carrots, zucchini, and button mushrooms. Blanch the carrots and zucchini in boiling salted water, cool, and drain.
In clarified butter, gently sweat the vegetables in this order: shallots, then mushrooms, followed by carrots and zucchini. Deglaze with vermouth.
Reduce until dry, add the cream, and reduce again. Stir in diced tomatoes, season to taste, add chopped herbs, and chill until set.
Place a teaspoon of filling on each dough square, top with another square, seal edges with water, and cut using a cookie cutter. Refrigerate.
Sauté the ravioli in clarified butter on both sides until golden, then rest off the heat or finish in the oven.
Presentation:
On a square plate, arrange 3 ravioli in one corner. Streak coulis alongside, opposite the ravioli. Quenelle risotto in a circle in the remaining space. Drizzle with Tahitian vanilla oil, add diced tomatoes and chopped chives. Sprinkle with thyme flowers.
*Langoustine Fumet: Langoustine shells, olive oil, cognac 10 cl, dry white wine 25 cl, 200 g onions, 200 g carrots, 1 bouquet garni, 3 L water.
Peel and chop carrots and onions. Sweat in olive oil with crushed shells, deglaze with cognac, reduce, add white wine, reduce nearly dry. Add bouquet garni and water. Simmer 20 minutes over high heat, strain (pressing solids), and reduce by 3/4. Reserve.
*Camargue Red Rice Risotto: 50 g Camargue red rice, 30 g shallots (finely chopped), 50 cl chicken stock, 50 g grated cheese, 10 g semi-salted butter.
Sweat rice with shallots, add half the stock and reduce nearly dry. Gradually add remaining stock. Finish with butter, then grated cheese.
Ready-made ravioli sheets are available at specialty or Asian grocery stores.
