Ravioli and Langoustine Carpaccio with Herbs, Raspberries and Lime

Ingredients:

• 1 lb. fresh ravioli
• 8-10 langoustine tails
• 2 tbsp. fresh herbs (thyme, rosemary, basil)
• 1 pint raspberries
• 1 lime, zest and juice
• 4 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Boil a pot of salted water and cook the ravioli until al dente. Drain and set aside.
2. Clean and devein the langoustine tails. Slice them as thinly as possible and arrange them on a plate. Sprinkle the herbs on top of the langoustine.
3. In a small bowl, whisk together the olive oil, lime zest, and lime juice. Season with salt and pepper to taste.
4. Toss the raspberries with the dressing and set aside.
5. Serve the ravioli on a plate, topped with the langoustine carpaccio and raspberries. Garnish with additional herbs and lime zest if desired.

Verdict:

This dish is a balance of flavors and textures – the creamy ravioli, delicate langoustine carpaccio, tangy raspberries, and zesty lime come together for a unique and delicious combination. Perfect for a special occasion or when you want to impress guests.

Serving Suggestions:

Pair with a crisp white wine or refreshing cocktail. Serve as a first course or light meal.