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Langoustine ravioli with garlic sprouts, coconut and saffron

Delicious contrasts for a simple starter

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 Langoustine ravioli with garlic sprouts, coconut and saffron

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Medio
Method:
20 min.
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 24 Wonton pasta sheets
    • 24 langoustines
    • 1 onion
    • 1 leek
    • 400 ml.cream
    • 1 gr. saffron
    • 1 ginger root
    • 1 bunch chives
    • 1 bunch garlic sprouts
    • 100 gr. grated coconut
    • 1 Egg
    • Chives

Method

  1. Saute the onions with the garlic sprouts and leek until they begin to brown. Remove from heat and reserve.
  2. Roll out the wonton sheets on a work surface. In the center of each sheet, place two langoustines and a teaspoon of sauteed onions. Brush the edges with Egg and seal with another sheet of wonton. Cut the wonton into circles with a pastry cutter and reserve.
  3. Saute the grated ginger root with some saffron and a knob of butter. Add cream and allow to reduce.
  4. Boil the ravioli for 2-3 minutes until tender. Serve with creamy sauce and grated coconut. Sprinkle with chives.

Tip

If you can’t find wonton, use fresh lasagna pasta. You can also stuff with langostinos, chicken, duck, etc.

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