Langoustine ravioli, heirloom carrots and ginger bisque
The ravioli in this recipe is a little fiddly and preparing the carrots takes a bit of effort, but there’s no doubt that this flavour-packed, colourful starter will impress your guests.
For the langoustine ravioli
For the bisque
For the langoustine ravioli, peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set to one side. Crush the heads of the langoustines with the side of a heavy knife and set the heads aside separately.
For the bisque, peel the carrots and slice them with a mandoline - use a small cutter to create tiny pellets. Keep all the trimmings from the yellow, orange, and red carrots.
For the langoustine ravioli, form the base of the ravioli using half of the wonton sheets. Place each of the langoustines tails, one by one, on the flat ravioli, then brush a small amount of egg yolk on the edge and place another sheet of wonton on top. Close it smoothly with your fingertips and cut the extra dough off. Set aside.
To cook the bisque, heat the butter and reserved crushed langoustine heads in a pan until slightly golden in colour.
Add the shallots and carrot trimmings (still reserving the carrot pellets), garlic clove and thyme to the pan. Stir in the tomato purée and pour water in to the level of the ingredients.
Simmer for 20 minutes and then strain the broth through a fine sieve into a clean pan. Return to the heat and cook until reduced to a sauce consistency. Add the roughly chopped ginger and the vanilla pod. Set aside.
In a large pan of boiling water, cook the carrot pellets for five minutes and then drain them and reserve.
Cook the ravioli in a large pan of boiling water for a few minutes, and carefully remove them with a slotted spoon or fish slice once cooked.
To serve, place three ravioli in a bowl and then add the cooked carrot pellets. Strain the bisque and pour over the top. Finish with a sprinkle of lime zest.