Langoustine Ravioli with Parmesan Cream and Red Wine Reduction
A refined recipe blending French, Italian, and English traditions. Ravioli stuffed with langoustine served with a creamy parmesan sauce, a honeyed red wine reduction, and fresh herb oil for a harmony of delicate and deep flavors.
🛒 Ingredients
4 servings
- 9 oz fresh ravioli dough (flour + eggs)
- 7 oz langoustine meat (or small shrimp)
- ¾ cup heavy cream
- 3.5 oz grated Parmesan cheese
- 1 ¼ cups dry red wine
- 2 tsp honey
- 1 fresh lemon
- ⅓ cup extra virgin olive oil
- ¾ oz fresh parsley
- ½ oz fresh chives
- ⅓ oz fresh basil
- 1 tsp salt
- ½ tsp black pepper
- 1 pinch nutmeg
- 1 sprig fresh thyme
Watch the original video
Watch on TikTokDirections
- 1
Prepare the filling by mixing the langoustine meat with the lemon juice, salt, and pepper.
- 2
Stuff the ravioli dough with the langoustine mixture and shape the ravioli.
- 3
Bring salted water to a boil and cook the ravioli for 3 minutes.
- 4
Meanwhile, heat the heavy cream over low heat.
- 5
Incorporate the grated Parmesan and nutmeg into the warm cream.
- 6
In a saucepan, pour in the red wine and honey, and add the thyme.
- 7
Reduce the wine over medium-high heat until it reaches a syrupy consistency (5-7 minutes).
- 8
Prepare the herb oil by finely chopping the parsley, chives, and basil, then mixing them with the olive oil.
- 9
To plate: coat the bottom of the plate with the Parmesan cream.
- 10
Arrange the ravioli on top of the cream.
- 11
Drizzle the wine reduction around the ravioli.
- 12
Drizzle with the fresh herb oil and serve immediately.
💡 Chef's Tip
Prepare the dough a few hours in advance or use store-bought fresh dough to save time. The wine reduction can be prepared ahead of time. For a more refined texture, strain the reduction before serving. Ensure the langoustines are fresh or premium quality frozen.
