Truffled Langoustine Ravioli and Frizzled Leeks

One of the highlights of my dining experience at Joel Robuchon at the Mansion was Les Crustacés, which included truffled langoustine ravioli with chopped cabbage, sea urchin with coffee-infused potato puree, and a coral and ginger perfumed tea with a shrimp and caviar "ball".

Since the langoustine ravioli in particular was my personal favorite, I wanted to re-create this dish at home. In my version, I serve the langoustine ravioli on top of frizzled leeks. This langoustine ravioli would be perfect as part of a romantic Valentine's Day dinner, and I am submitting this recipe for The Alchemist Chef's Valentine's Day Recipe Competition.

Ingredients:

2 stick butter, room temperature
2 ounce truffles
Pinch of fleur de sel

Homemade pasta dough
1 cup flour plus additional flour as needed
1 large egg
1/2 teaspoon salt
1/4 cup water

2 cups chicken stock
1 carrot
1 green onion
1/2 cup leeks
2 leafs mint
Salt to taste
2 langoustines, heads and shells removed

1/4 cup white wine
1/4 cup cream
2 tablespoons black truffle oil
2 tablespoons of truffle butter

2 cups leeks, chopped
Vegetable oil


Directions:

Place butter and a pinch of fleur de sel in a small bowl. Grate the truffle and mix gently into the butter. Form into a ball or a log, wrap, and refrigerate for at least a few hours. Note: You can also make the truffle butter by combining truffle oil and butter or purchase prepared truffle butter such as D'Artagnan and use it instead. Do ahead :The butter can be made up to three days in advance and refrigerated.


Prepare your homemade pasta dough. For these ravioli, I used my old-fashioned recipe without the pasta maker; however, any homemade pasta dough recipe can be used. If you would like to use my recipe, follow these directions: In a large bowl, mix flour, egg, salt, and water until a soft dough forms. On a floured surface knead the dough adding flour if necessary until the dough is smooth and elastic. Wrap in plastic and refrigerate for at least 30 minutes. Do ahead :The dough can be made a day ahead and refrigerated.

To a pot, add 2 cups of chicken stock, carrot, green onion, leeks, and mint. Bring to boil. Season with salt and simmer for 20-30 minutes. Strain and discard the vegetables. Do ahead : The stock can be made up to three days in advance and refrigerated.

Reserve 1/2 cup of stock liquid. Bring the rest of the stock back to boil, then place langoustines in the liquid and poach for 1-2 minutes. Take the langoustines out of the liquid, cool, and slice into small chunks.


Roll out the dough with a rolling pin or pasta maker until very thin. Cut out small round shapes using a round cookie cutter or a wine glass. On each round, place a tiny dollop of truffle butter and a chunk of langoustine. Fold in half and seal. The filling will be enough to make 16 ravioli. Do ahead : Arrange ravioli on a baking rack and cover with plastic wrap and refrigerate.


In a separate small pot, combine 1/2 cup of reserved stock and white wine and boil until reduced by half. Add cream, 2 tablespoons truffle oil, and simmer for 10 minutes, stirring frequently. Fold in truffle butter. Do ahead : The sauce can be made about two hours ahead and kept in a warming drawer.

In a skillet, heat oil over medium-high heat, add leeks and fry, stirring occasionally for about 8-10 minutes.

Fill a large pot with water and bring to boil. Season with salt and cook ravioli for 2-3 minutes for al dente.

On a plate, arrange ravioli on top of leeks, pour the truffle cream sauce and top with a dollop of truffle butter.