Culinary Arts

The best Langoustine Ravioles recipe from a Michelin-starred restaurant

Cédric Bourassin
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Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.

Today he shares with us one of his staple seafood recipes for you to try at home and delight your guests. 

Ingredients

For the ravioli dough

  • 250g of flour
  • 160g of egg yolks
  • 25g olive oil
  • 10g white balsamic vinegar
  • 3g of salt

For the lobster bisque

  • 1 kilo of langoustine or lobster heads 
  • 160g of butter
  • 80g of muscovado sugar
  • A zest of lemon and orange
  • 45 minutes simmering time

For the jelly

  • 300g of bisque for 3g of agar-agar

EHL Campus Passugg JUNE 2021  Short Courses in Bistronomic Cuisine  Revamp simple dishes with the technique and discipline of gourmet cuisine  Discover

Preparation

For the lobster bisque

  • Cut the lobster heads in two
  • Melt the butter in a sauce pan without burning
  • Add the lobster heads
  • Add the muscovado sugar to caramelize the lobster heads
  • Add the lemon and orange zests
  • After about 10 minutes, add 850g of water
  • Bring it to a boil and then let it simmer for 45 minutes
  • On the side, peel off the langoustines or lobsters (2 pieces to make 1 ravioli) for the ravioli filling

For the ravioli dough

  • Add the flour and salt to a mixing bowl
  • Set the pastry robot to low
  • Add the egg yolks, white balsamic vinegar and olive oil
  • Let the dough rest for 30 minutes in the fridge
  • Once rested, spread the dough until it gets very thin in order to make the raviolis

Put together the ravioli

  • Spread part of the dough to constitute the bottom of the ravioli
  • Set the peeled langoustines or lobsters (2 pieces to make 1 ravioli) in the center
  • Use water to help the top and bottom pieces of dough stick together
  • Cover the layout and press the ravioli shape
  • Set it in the fridge

For the jelly

  • Split your filtered bisque in 2 portion of 300g
  • Place 1 portion in a pan and add 3g of agar-agar
  • Bring it to a boil for about 30 seconds
  • Pour your bisque on a tray to make the jelly
  • After 30 minutes in the fridge cut the jelly in a circular shape

Final preparation

  • Cook the raviolis for 2-3 minutes in simmering water
  • Set the cooked ravioli on a deep plate with olive oil, salt and pepper
  • Use the jelly to cover them
  • Mix the remaining filtered bisque with 1/3 of the cream and emulsify
  • Place the foam in the plate

Bon appétit!

Berceau des Sens  EHL's Michelin Star Restaurant  Located on EHL Campus Lausanne, the Berceau des Sens is EHL's gastronomic  restaurant, where students learn the art of excellence.  Discover

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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