INGREDIENTS for four
- 1.5kg langoustines, heads removed and reserved for stock
Begin by preparing the pasta dough. Add the beaten egg and egg yolks to a bowl and whisk together, then set aside.
Add the flour and salt to an electric mixer and mix on a very slow speed. Gradually add the egg, little by little until a smooth dough forms. Add the oil and water, slightly increase the speed and mix for 2-3 minutes, until smooth and even.
- 240g of flour
- 1 pinch of salt
- 50ml of water
- 1 tbsp of olive oil
Cut the dough into 4 even balls, wrap in cling film and leave to rest in the fridge for at least 1 hour.
INGREDIENTS for Dashi
- ⅓ oz kombu (dried kelp) (10 g, 4″ x 4″ OR 10 cm x 10 cm)
- ⅓ oz katsuobushi (dried bonito flakes) (10 g, 1 cup)
- 4 cups water (roughly 1000 ml)
- Gather all the ingredients. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.
- Make a couple of slits on the kombu, which will help release more flavor.
- In a medium pot, put the kombu and water.
- Turn on the heat to medium-low heat and slowly bring to almost boil, about 10 minutes.
- Meanwhile, clean the dashi by skimming the surface.
- Just before the dashi starts boiling gently, remove kombu from the pot. If you leave the kombu in the pot, the dashi will become slimy and bitter.
- Add the katsuobushi and bring it back to a boil again.
- Once the dashi is boiling, reduce the heat, simmer for just 30 seconds, and turn off the heat.
- Let the katsuobushi sink to the bottom, about 10 minutes. Strain the dashi through a fine-mesh sieve over a bowl or measuring cup.
- To prepare the langoustines, remove the intestinal tracts and carefully pull away the central tail fins. Add the tails to a pan of heavily salted, boiling water for 10 seconds, then quickly remove and place on a tray to cool.
- Remove and discard the shells from the tails, then coarsely chop the tail meat. Set aside until ready to use.
- To roll out the dough for the ravioli, pass the pasta through a pasta machine and lay each sheet out on a floured work surface. Use an 8-10cm round pastry cutter to cut out 12 discs (4 portions of 3 ravioli each) or cut out 24 (4 portions of 6 ravioli each).
- Add a spoonful of the langoustine tail filling to the middle of each disc, use a pastry brush to dab a little water round the edges of the discs and fold in half around the filling, delicately smoothing out the pasta with your fingers to remove air pockets. Repeat to make the rest of the ravioli.
- Serve with Hot Dashi and Tobiko.