Mark the ravioli dough, spread it out on the work surface, cut out 6/7 squares, set aside.
Cour-bouillon the langoustines, shell and chop into a brunoise.
Mark an American with the shells,*
Mark the risotto*, chop the shallots
Peel and dice the vegetables:carrots, zucchini and button mushrooms,
Cook the carrots and zucchini in boiling salted water, cool and drain.
Gently sweat the vegetables in the butter in the following order:
shallot then mushrooms, then carrot and zucchini, deglaze with vermouth.
Let reduce until dry, add the cream, let reduce again.
Add the diced tomatoes, season, add the chopped herbs, leave to cool in the cold (set) .
Garnish each square of dough with a teaspoon of batter, close with another square of dough, stick in water and cut out with a cookie cutter. refrigerate,
Sear the ravioli in clarified butter once and back (colouring)
and leave to rest off the heat or finish in the oven.
Presentation:
On a square plate place 3 ravioli in a corner, streak next to the coulis
opposite the ravioli in the opposite corner, pipe a little risotto in a circle
in the remaining space, add a dash of vanilla oil with a few diced tomatoes and chopped chives.
Sprinkle with thyme flower.
* Langoustine fumet:
Boxes of langoustines, olive oil, cognac 10 cl, dry white wine 25 cl, 200 g onions 200 g carrots, 1 bouquet garni, 3 l d 'water.
Peel the carrots and onions, cut into pieces, sweat in olive oil with the crushed shells, deglaze with cognac, let reduce and add the white wine, leave to Reduce again until almost dry, add the bouquet garni, then moisten with water, cook over high heat for about twenty minutes, pass through a sieve, pressing well on the ingredients, return to reduce by 3/4, set aside.
* Risotto
Camargue red rice 50g, shallot "chicken thighs" 30g, chicken stock, 50cl, grated cheese 50g, semi-salted butter 10g
Nacre the rice with the shallot, moisten with half of the chicken stock, reduce almost to dryness, and continue cooking by adding the rest of the stock, then incorporate the semi-salted butter, then the grated cheese.
You can find ready-made squares of ravioli in exotic grocery stores.
