One of the highlights of my dining experience at Joel Robuchon at the Mansion was Les Crustacés, which included truffled langoustine ravioli with chopped cabbage, sea urchin with coffee-infused potato puree, and a coral and ginger perfumed tea with a shrimp and caviar "ball".
Since the langoustine ravioli in particular was my personal favorite, I wanted to re-create this dish at home. In my version, I serve the langoustine ravioli on top of frizzled leeks. This langoustine ravioli would be perfect as part of a romantic Valentine's Day dinner, and I am submitting this recipe for The Alchemist Chef's Valentine's Day Recipe Competition.
Ingredients:
2 stick butter, room temperature
2 ounce truffles
Pinch of fleur de sel
Homemade pasta dough
1 cup flour plus additional flour as needed
1 large egg
1/2 teaspoon salt
1/4 cup water
2 cups chicken stock
1 carrot
1 green onion
1/2 cup leeks
2 leafs mint
Salt to taste
2 langoustines, heads and shells removed
1/4 cup white wine
1/4 cup cream
2 tablespoons black truffle oil
2 tablespoons of truffle butter
2 cups leeks, chopped
Vegetable oil
Directions:
Place butter and a pinch of fleur de sel in a small bowl. Grate the truffle and mix gently into the butter. Form into a ball or a log, wrap, and refrigerate for at least a few hours. Note: You can also make the truffle butter by combining truffle oil and butter or purchase prepared truffle butter such as D'Artagnan and use it instead. Do ahead :The butter can be made up to three days in advance and refrigerated.
Prepare your homemade pasta dough. For these ravioli, I used my old-fashioned recipe without the pasta maker; however, any homemade pasta dough recipe can be used. If you would like to use my recipe, follow these directions: In a large bowl, mix flour, egg, salt, and water until a soft dough forms. On a floured surface knead the dough adding flour if necessary until the dough is smooth and elastic. Wrap in plastic and refrigerate for at least 30 minutes. Do ahead :The dough can be made a day ahead and refrigerated.
To a pot, add 2 cups of chicken stock, carrot, green onion, leeks, and mint. Bring to boil. Season with salt and simmer for 20-30 minutes. Strain and discard the vegetables. Do ahead : The stock can be made up to three days in advance and refrigerated.
Reserve 1/2 cup of stock liquid. Bring the rest of the stock back to boil, then place langoustines in the liquid and poach for 1-2 minutes. Take the langoustines out of the liquid, cool, and slice into small chunks.
Roll out the dough with a rolling pin or pasta maker until very thin. Cut out small round shapes using a round cookie cutter or a wine glass. On each round, place a tiny dollop of truffle butter and a chunk of langoustine. Fold in half and seal. The filling will be enough to make 16 ravioli. Do ahead : Arrange ravioli on a baking rack and cover with plastic wrap and refrigerate.
In a separate small pot, combine 1/2 cup of reserved stock and white wine and boil until reduced by half. Add cream, 2 tablespoons truffle oil, and simmer for 10 minutes, stirring frequently. Fold in truffle butter. Do ahead : The sauce can be made about two hours ahead and kept in a warming drawer.
In a skillet, heat oil over medium-high heat, add leeks and fry, stirring occasionally for about 8-10 minutes.
Fill a large pot with water and bring to boil. Season with salt and cook ravioli for 2-3 minutes for al dente.
On a plate, arrange ravioli on top of leeks, pour the truffle cream sauce and top with a dollop of truffle butter.
