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Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli Recipe
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Flavors of Switzerland
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: Under 30 minutes
Difficulty: Average
Ingredients for 4 servings
Ravioli dough
- 125 g (4 oz.) flour
- 125 g (4 oz.) wheat flour
- 4 egg yolks
- 1 whole egg
- 1 tbsp. olive oil
- 1 tbsp. tomato concentrate
Ravioli filling
- 50 g (2 oz.) shiitake mushrooms
- 50 g (2 oz.) dried ham
- 50 g (2 oz.) spinach
- Claw meat from the langoustines
Pea cream
- 100 g (3 1/2 oz.) fresh Peas
- 5 g (1 tsp.) finely chopped French shallot
- 25 g (1 oz.) smoked pork rind
- 50 ml (3 tbsp.) chicken stock
- 100 ml (6 tbsp.) heavy cream
- 50 g (2 oz.) fresh shelled peas
- 50 g (2 oz.) dried ham, cut into tiny dice
  1. Cook the langoustine claws for one minutes, then cool.
  2. Make a stock with the heads.

Making the ravioli filling

  1. Shell the claws.
  2. Reduce the langoustine stock.
  3. Make mushroom duxelles with the shiitake mushrooms.
  4. Cut the dried ham into small cubes.
  5. Chop the spinach. Combine all the ingredients and season with salt and pepper.
  6. Roll out the dough, place the filling in the centre and cut out the ravioli.

Creamed pea mixture

  1. Sauté the shallot with the pork rind, then add the chicken stock. Bring to a boil.
  2. Add the cream, them place the mixture into a blender with the peas.


  1. Season the langoustines with salt and pepper and sauté in olive oil.
  2. Cook the ravioli in salted water.
  3. Arrange the langoustines and ravioli on plates as in the photo; add the pea and dried ham garnish and finish with the creamed pea mixture that has been whipped in the blender.
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