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.

Presentation

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.