Recipe - Open Ravioli with Turbot and Langustinos and with Shaped Vegetables and White Wine Foam

Ingredients for 4 people:
Turbot and Langustinos:
12 langustinos
600 g turbot
Vegetables:
zucchini
4 baby turnips
4 baby corn on the cob
8 baby carrots
12 stalks Thai asparagus
(other vegetables can also be used if desired)
Dough for Ravioli:
250 g flour
10 egg yolks
a bit of salt and olive oil
White Wine Foam:
2-3 shallots
2-3 white mushrooms
some butter
1 l chicken stock
100 ml white wine
200 ml cream
Herb Salad:
some chervil
some dill
some parsley
some frisée lettuce
some red shiso cress

Preparation:

open ravioli

The Ravioli Dough:

Mix the eggs yolks well in a mixing bowl and slowly sift in flour so that no clumps form. Keep adding flour until the dough has a very thick kneadable consistency. Add more flour if the dough is too runny, and add more egg yolks if the dough is too thick. Season the ravioli dough with olive oil and salt to taste. Cover and let stand for ca. 45 minutes.
A pasta machine is best for rolling out the dough. If you don’t have one, roll out thinly with a rolling pin on a floured surface. Cut circles about the size of cake plates out of the dough. 2 “pancakes” are needed per person.
Shortly before serving, cook the “pancakes” for 2-3 minutes in salted water.

The Vegetables:

vegetables

The vegetables must be shaped. The shape itself is up to the imagination of the cook. A small half-moon shaping knife works best.

cut vegetables

Blanch each vegetable individually in salted water, immerse immediately in cold water and chill.
Shortly before arranging the ravioli, heat the vegetables in some chicken stock and butter, and season to taste with salt and pepper.

The White Wine Foam:

white wine foam

Sauté the shallots and mushrooms in a bit of butter (do not brown) and deglaze with white wine. Reduce to half and fill up with chicken stock.
Reduce again to half and pour in the cream. Purée everything finely and season to taste with some cold butter, salt and pepper.
Strain the sauce through a very fine sieve to remove any remaining shallot and mushroom pieces.
Shortly before serving, heat (but don’t boil) the white wine fond and froth up with a hand blender.

The Turbot and the Langustinos:

langustino

Peel the langustinos and remove the intestines. Filet the turbot and cut off 2-3 pieces per person.
Melt some butter in a fry pan. Fry fish and langustinos with fresh thyme twigs and garlic. Sauté gently in the foaming butter until translucent and tender.

turbot

The Herb Salad:

salad

Just pluck off the herbs and marinate in olive oil, lemon juice, salt and pepper.

Arranging the Ravioli:

pasta

Per person place one cooked “pancake” on a preheated deep plate. Fill pasta with turbot, langustinos and the glazed vegetables. Cover with a second “pancake” and pour on white wine foam. Place herb salad on top to form a small tower, giving the dish some height.

And now enjoy the fruits of your labour. Buon Appetito!

PS: This recipe has been entered in the Pasta Kochevent.

Recipes: italian • langustinos • ravioli • turbot