LANGOUSTINE RAVIOLIS IN A CREAMY BROTH
Ingredients for 6 persons:
1 pound langoustines (or rock shrimp)
2 tablespoons olive oil
Kosher salt and freshly ground white peppercorns
24 wonton wrappers
White of 1 large egg
Langoustine or shrimp shells
2 shallots, peeled and minced
1 carrot, rinsed and thinly sliced
½ cup celery root, peeled and diced
1 leek, trimmed to white portion, rinsed and thinly sliced
3-4 thyme leaves
1 bay leaf
1-1/3 cups dry white wine
½ cup cognac
1/2 cup light cream
1/3 cup cold unsalted butter
Seas salt and white pepper, to taste
Garnish: freshly chopped chives
Remove the tail meat from the langoustines. (Reserve the head and tail shells.) Toss them with salt, pepper and chives. Coat them lightly with olive oil,. Cover and refrigerate at least 1 hour.
Bring 4 quarts water to a boil in a spaghetti cooking pot with a slotted insert.
Center one piece of langoustine tail on a wonton skin. Wet the edges of the skin with egg white. Fold in half on the diagonal. Seal edges well with fingertips. Use a biscuit cutter to trim off triangular ends of wonton so the raviolis have an attractive half-moon appearance. Continue to fill, seal and trim remaining raviolis. These may be refrigerated, covered, for an hour or two before cooking.
Add shallots, carrot, leek, celeryroot thyme stema . bay leaf, white wine and cognac to the casserole containing the heads and tails of the langoustines. Add water as needed to cover the shells. Cover the pot and bring to a simmer, uncover and simmer for 20 minutes.
Strain the broth carefully to retain as much liquid as possible. Return it to a boil and reduce to 1/3 the original volume.
Add the cream to the reduced fumet and whisk in the cold butter in tablespoon pieces.
Add salt and a little oil to the boiling water before sliding in the raviolis. Cook for about 2 minutes, until they float to the top.
Divide the ravioli among the plates. Ladle the Broth around them. Garnish with chives.