Langoustine and samphire ravioli with bisque and shaved bottarga

Serves 4 Starters and mains

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Method

First make the pasta for the ravioli. Put the flour and eggs into a food processor and pulse until the mixture forms lumpy grains. Turn out onto a work surface and knead until it comes together into a smooth ball. Wrap in cling film and chill for a few hours.

To make the bisque, bring a large pot of water to the boil and add 1tbsp of sea salt flakes.
Cook the langoustines 6 at a time. Plunge them into boiling salted water and bring back to the boil, watching carefully, and cook for 2 minutes. They just need to be cooked enough to easily remove from the shells. Lift them out with a slotted spoon into cold water, then, when cooler, drain through
a colander. Cook the second batch of langoustines in the same way.

Twist off the heads and remove the tail meat from the shells and put the meat to one side.

Over a medium heat, melt the butter and soften the shallot and garlic for 4 minutes. Add the shells, herbs, Calvados, wine and stock and cook on a low heat for 30 minutes.

Next, process the bisque in a heavy-duty liquidiser to break up all the pieces. Pass everything through a fine sieve into a clean pan, leaving it to drain through for a few minutes. Put the solids back into the processor and whizz again with a few spoonfuls of the drained liquid added. Push through the sieve again and discard the solids. Pass through a clean sieve into
a clean pan and heat the bisque when ready to cook the ravioli.

To make the ravioli filling, cut each of the shelled langoustines into 4 pieces and very roughly cut up the samphire, removing any tough pieces. Put into a bowl and season lightly.

Cut the dough into 4 pieces and keep it covered. Using a pasta rolling machine, roll out a piece at a time. Pass the dough through the widest setting at least 3 times, then gradually narrow the setting as you roll out, until you have a thin, pliable sheet. Pass through the thinnest setting a few times and, using either a cutter or a glass, stamp out discs of 9cm in diameter. Repeat this process with the remaining pieces of dough.

Lay the discs on a tray as you make them without overlapping and cover with cling film so that they don’t dry out.

Divide the langoustine and samphire mixture between the 12 discs. Smear a little water around the edges with your finger to moisten, then bring up the sides and pinch gently together so you have the join along the top. Smooth out the pasta to remove any air pockets as you seal the disc. Repeat with the rest of the pasta and filling to make 12 ravioli. They can be frozen at this point and cooked from frozen. Or use within the hour. If any rolled-out pasta is left over, freeze to use for another meal.

To cook the ravioli, bring a large pan of salted water to the boil and add 1tbsp of the oil. Cook for around 4 minutes, drain and then gently toss in the remaining oil. Serve in bowls with a little bisque poured around, then top with a little shaved bottarga or white truffle and marjoram sprigs.