Go Back Email Link
–+ servings
Print Recipe
No ratings yet

Crayfish Ravioli With A Bisque Sauce

Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the pasta:

  • 200 g pasta flour
  • 2 eggs
  • 1 pinch salt
  • 30 mls tomato purée

for the filling:

  • 2 crayfish tails, meat only, (retain the shells)
  • 10 g parsley, chopped
  • 1 small chilli, seeds removed
  • 1 egg yolk, (keep the white for sealing the ravioli)
  • salt and freshly ground black pepper to season

for the bisque sauce:

  • 15 mls olive oil
  • 2 shallots, diced
  • 2 ribs celery, sliced
  • 1 carrot, cut in a small dice
  • 2 crayfish tail shells
  • 60 mls white wine
  • 125 mls stock
  • 5 mls olive oil
  • 1 clove garlic, sliced
  • 125 mls water
  • 15 mls cream

Method

for the pasta:

  • mix the ingredients to form a dough and knead for 10 minutes
  • add more flour if too sticky, and water if too dry
  • roll into a ball, cover with clingfilm and leave to rest in the fridge for half an hour
  • roll the dough out to number 6 on a pasta machine
  • cut out your ravioli shapes ready for the filling
  • lightly dust with flour

for the filling:

  • place all the ingredients into a blender and mix into a smooth mousse
  • to make the ravioli:
  • place one teaspoon of the mousse in the centre of each disc
  • lightly beat the egg white and brush along the edge of the disc
  • place a second disc on top of the disc that has filling on it
  • seal properly, ensuring you get all the air out
  • cook in boiling salted water for 3 minutes once you have added the cream to the sauce

for the bisque sauce:

  • heat the oil in a large frying pan and add the shallots, celery and carrots
  • allow onions to soften
  • add the shells to the pan
  • when the shells change colour add the wine and the stock
  • leave to simmer until the sauce has reduced by half
  • allow to cool and blitz the ingredients until they are well blended
  • put the teaspoon of oil into the pan
  • soften the garlic and add back the crayfish mix
  • add the water and bring to the boil
  • pass the ingredients through a chinois
  • clean out the pan and add the sauce back
  • leave to simmer for 5 minutes
  • add the cream and allow to thicken

Notes

I served the dish with grilled courgettes and micro leaves

Nutrition

Serving: 2g