Langoustine ravioli and orange broth | Grapefruit and Timut Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 6 persons : 

- 18 langoustines 
- 1 onion
- 2 cloves garlic
- 2 oranges
- Laurier 
- Coriander 
- 1 mango 
- 100 gr de cranberries
- 24 sheets of ravioli dough
- 12cl of white wine
- 1 egg
- Olive oil
- Flour
    1. Cook the langoustines for 10 minutes in boiling water. 
    2. Shell the langoustines.
    3. Finely chop the onion and garlic, brown them then add the langoustine shells.
    4. Deglaze with the white wine and add water to the height.
    5. Add the bay leaf and orange juice to the broth.
    6. Leave to cook for 30 minutes over low heat.
    7. Chop the langoustine flesh, mango and cranberries.
    8. Add the chopped coriander, a drizzle of olive oil and season the stuffing.
    9. Flour your work surface and place a dollop of stuffing in the center of a ravioli dough.
    10. With a brush, add beaten egg around the knob of stuffing and close your ravioli with a second sheet of pastry.
    11. Boil salted water with a tablespoon of olive oil.
    12. Cook the ravioli: once they rise to the surface they are cooked.
    13. Strain the orange broth.
    14. In the bottom of each bowl, place two ravioli, pour the broth over them and cut a few shavings of the Grapefruit and Timut Pepper Cutting Seasoning.