Chicken ravioli, cardinal sauce, langoustine-girolles

Ingredients for ravioli with cardinal sauce

For the cardinal sauce

• 300 g reduced fish stock
• 300 g lobster and langoustine heads
• 50 g tomato paste
• Cayenne pepper
• 300 g Lézignan cedars
• Black truffle ornament
• Aromatic herbs
• New garlic
• 50 g butter

For the fresh pastry

• 250 g durum wheat semolina flour
• 6 egg yolks

For the fine poultry stuffing

• 200 g poultry meat
• 80 g heavy cream
• 25 g mascarpone
• 1 egg white
• Nutmeg
• Sarawak pepper
• Soy sauce
• Sal t

For the finishing touch

• 200 g mushrooms (girolles in season)
• 200 g langoustines
• Olive oil
• Tarragon oil
• Flower of salt

Steps for ravioli with cardinal sauce

1. Cardinal sauce: cut heads into regular pieces. Peel the cedars. Crush the garlic clove with the flat of a knife blade. In an oiled casserole dish, brown the shellfish until caramelized. Add the butter, herbs, cèbes and garlic. Stir well and cook gently for 10 to 15 min.
2. Deglaze the casserole with the stock. Reduce the sauce. Add the tomato paste. Cook, skimming regularly, until the juices run clear. Strain into a colander. Strain the juice through a chinois étamine and then a colander. Add the brunoise of black truffles. Season with pepper. Leave to cool and chill.
3. Prepare the dough: mix all the ingredients with a mixer and check for the right texture. Leave to rest for 1 h, then roll out to 1 mm and shape into discs of the desired size. Set aside for filling just before baking.
4. Prepare the stuffing: in a chilled blender, chop the poultry meat with fine salt, then add the egg white. Pour in the cream, mascarpone and seasonings in three batches, blending very quickly and working in pulses. After each addition of cream, be sure to scrape down the sides of the bowl. Pass quickly through a sieve to remove any remaining lumps. Strain the stuffing and leave to rest in a cool place for at least 1 h. Check seasoning.
5. Ravioli: roll out and cut the dough into small squares, stuff, seal the edges with water and plunge into a large volume of boiling water for 1 min. Serve on plates.
6. Finishing: sort and clean the mushrooms, and roast them well just before serving. Clean the langoustines and season at the last minute with delicate olive oil and fleur de sel. Drizzle with tarragon oil to finish. Serve with the sauce.