Jack Stein’s open langoustine ravioli with tomato and basil

SERVES 4

FROM THE STORE CUPBOARD White wine

Olive oil

Soy sauce

Salt

Pepper

INGREDIENTS FOR THE PASTA

250g “00” flour 2 medium eggs 2 egg yolks 1tsp olive oil

FOR THE TOMATO AND BASIL SAUCE

2 tomatoes, de-seeded and diced 6 basil leaves, finely sliced 50ml extra virgin olive oil Dash of soy sauce Salt and freshly ground black pepper

FOR THE CREAM SAUCE

150ml shellfish stock 30g double cream 30g white wine 60g mayo 175g frozen langoustines, defrosted Sprigs of basil, to garnish

1

Place the flour on a clean surface and create a well. Add the eggs, yolks and olive oil to the middle of the well and whisk. Slowly incorporate the egg mix to the flour, then knead for 10 minutes.

2

Bring a saucepan of salted water to the boil. Roll out the pasta dough on a lightly floured surface into a 6x12 inch rectangle, then cut into eight 3 inch squares.

3

Put all the tomato and basil sauce ingredients into a small pan and place over a very low heat to warm through.

4

In a separate pan, bring the fish stock, double cream and white wine to the boil. Boil until the liquid has reduced by half.

5

Gradually whisk the fish stock into the mayo and season to taste. Keep warm in a saucepan over a low heat, but take care not to get it too hot or it will curdle.

7

Cook the langoustines in salted boiling water for 3 minutes. Keep warm.

8

Drop the pasta squares into salted boiling water and cook for 1-2 minutes or until al dente. Drain and lay out on sheets of cling film.

9

To serve, place a square of pasta in the centre of each plate. Spoon a little of the cream sauce on to each square, divide the langoustine meat between them and then spoon over half the tomato and basil sauce. Cover with the remaining pasta squares and then pour the remaining cream sauce over and around each ravioli. Spoon on the rest of the tomato and basil sauce and serve immediately. Garnish with basil.