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.
Servings 4 people
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
Instructions
- 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.