Langoustine Ravioli with Lemongrass-Ginger Flavored Broth Recipe

Ingredients

• 1 lb langoustine tails, peeled and deveined
• 1/3 lb fresh pasta sheets, cut into 3 inch circles (you can use a biscuit cutter or glass)
• 1 tablespoon olive oil
• 2 teaspoons grated ginger
• 2 teaspoons grated lemongrass
• 4 cups chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Season the langoustine tails with salt and pepper. In a pan, heat the olive oil over medium heat. Once the pan is hot, sear the langoustine tails until they turn opaque. Remove from the pan and set aside.
2. In the same pan, add the grated ginger and lemongrass. Use a wooden spoon to scrape any brown bits from the pan. Pour in the chicken stock and bring to a simmer. Add in the soy sauce, fish sauce, and sugar. Simmer for 10 minutes or until the flavors have melded together. Salt and pepper to taste.
3. In a large pot of boiling salted water, cook the pasta until al dente. Drain and transfer to a bowl.
4. Place a few langoustine tails on each pasta circle. Brush the edges with water and press another circle on top. Use a fork to press the edges of the two circles together to seal.
5. Bring the broth back to a simmer. Add the raviolis to the pot and cook for 3-4 minutes or until the pasta is cooked through. Serve hot.

Verdict

This dish is an explosion of flavors in your mouth. The delicate langoustine pairs perfectly with the aromatic lemongrass and ginger broth. The fresh homemade pasta adds a perfect texture to the dish. Overall, a fantastic recipe to impress your guests.

Serving Suggestions

Garnish this dish with fresh chopped herbs like cilantro or parsley. Serve with a side of crusty bread or garlic bread. A light salad with a lemon vinaigrette would also pair well with this dish.