A really easy and wonderfully good ravioli, served “open” between 2 sheets of lasagne.
The filling is made with chopped langoustine, spinach and parmesan, and the dish is finished with langoustine bisque, fresh green asparagus and dill.
You can make your own langoustine bisque – for that, use this recipe – click here and make about 1/2 portion. Or you can buy a ready-made one from the fishmonger and simply add cream.
If you buy the bisque ready-made, this impressive starter can actually be on the table in 20-25 minutes.
It is very straightforward, perfect for serving to guests – and a lovely way to serve ravioli in a new and easier form.
It is worth giving the bisque/langoustine soup a quick blitz with a stick blender just before serving so it froths up – it looks beautiful, but skip it if you feel pressed for time; it is purely for looks.
The creamy bisque, which
Open ravioli with langoustine, spinach and langoustine bisque
Recipe for an easy and delicious ravioli, served "open" between 2 sheets of lasagne. The filling is made with chopped langoustine, spinach and parmesan – and the dish is topped with langoustine bisque and fresh green asparagus.
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Ingredients
- 1 pack fresh lasagne sheets
- 8 large langoustines
- 300 ml langoustine bisque, – or about 1/2 portion of this recipe – click here – Or buy it from the fishmonger
- 1 shallot, finely chopped
- 1 small clove of garlic, grated or crushed
- 80 g fresh spinach
- 40 g parmesan, finely grated
- 2 fresh green asparagus spears, thinly sliced
- Salt and pepper
- Rapeseed oil
- Fresh dill, to garnish
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Method
- Cut the lasagne sheets into 8 equal pieces, about 8 cm wide and 10 cm long.
- Peel the langoustines and remove the intestinal tract and any grit. Pat them dry and push a toothpick or similar through each one – this keeps them in shape as they fry.
- Meanwhile, bring a pan of well-salted water to the boil, ready for cooking the pasta sheets.
- Pour the langoustine bisque into a small saucepan and warm it over a medium heat. Leave it on the hob while you make the rest of the dish, so the bisque is piping hot when it is served.
- Heat a little oil in a frying pan and fry the langoustine tails, back side down, over a fairly high heat until they take on colour. A couple of minutes or so – depending on size. Turn off the heat, turn them over and let them sit in the pan for a further 1/2-1 minute, then set them aside on a plate.Set the 4 best-looking ones aside and remove the toothpicks – these go on top.Roughly chop the remaining 4.
- In the same pan, sweat the shallot and garlic for a couple of minutes over a medium heat, adding a little more oil if needed.
- Add the spinach and let it wilt.
- Turn off the heat and add the chopped langoustine and parmesan – stir well to combine and season to taste with salt and pepper.
- Cook the lasagne sheets for 3-4 minutes.*If you have a stick blender, you can give the bisque a quick blitz in the meantime so it froths up. This is purely for looks, so skip it if you prefer.
- Place a lasagne sheet on each of the 4 serving plates and top with a generous spoonful of the filling from the pan.
- Finish with another lasagne sheet on top, and top this with the reserved whole langoustines, the langoustine bisque, the raw sliced asparagus, dill and freshly ground pepper.Enjoy.
Nutrition
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Super nem og lækker
Hej Diana
Hvor gør det mig bare mega false at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Så nem og virkelig 🙂