Open ravioli with ricotta and langoustine

Name: Open ravioli with ricotta and langoustine
Ingredients: 4 units.items Eggs; Olive oil; 700 g Semola di Grano Duro; Heart-shaped cutter 10 cm; 2 Beet powder; Pepper; 50 g grated Parmesan; 1 Nduja di Spilinga; 1 units.items Onion; 0.5 units.items Fennel; 150 ml White wine; Salt; 1 units.items celery stalk; 250 g Ricotta; 2 Tomato paste; 2 units.items Garlic cloves; 100 g Spinach; 150 g Cold butter; 20 units.items Langoustines; 1 units.items Green zucchini; 200 ml Neutral oil; 1 units.items Yellow zucchini; Parisienne scoop; Plunger cutter Marguerite; 2 units.items Bunches of watercress; 1000 ml Fish demi-glace; Lemon zest; Pink meat radish

A tower of heart-shaped ravioli with ricotta cream, langoustine sauce, langoustines, and a watercress oil.

Ingredients

4units.itemsEggs

Olive oil

700gSemola di Grano Duro

Heart-shaped cutter 10 cm

2Beet powder

Pepper

50ggrated Parmesan

1Nduja di Spilinga

Salt

250gRicotta

Lemon zest

1units.itemsOnion

0.5units.itemsFennel

150mlWhite wine

1units.itemscelery stalk

2Tomato paste

2units.itemsGarlic cloves

150gCold butter

20units.itemsLangoustines

1000mlFish demi-glace

100gSpinach

200mlNeutral oil

2units.itemsBunches of watercress

1units.itemsGreen zucchini

1units.itemsYellow zucchini

Parisienne scoop

Plunger cutter Marguerite

Pink meat radish

Preparation

In the KitchenAid, mix half of the semola flour with 2 eggs and a splash of olive oil into a nice pasta dough.
Wrap the dough in foil and let it rest for at least an hour.
Repeat this process with the other half of the ingredients, but add the beet powder this time.
Roll out both regular and red pasta using a pasta machine on setting 6.
Cut heart shapes out of the pasta.
Cook the hearts in lightly salted water until al dente.
Rinse in cold water and store the hearts between butcher's foil in the refrigerator until use.
Make sure the hearts do not touch each other.

Mix all ingredients into a cream and spoon into a piping bag.
Set aside in the refrigerator until use.

Finely chop the onion and slice the garlic cloves, fennel, and celery stalk into slices or strips.
Sauté the vegetables in some oil or butter.
Peel the langoustines and add the heads and shells to the vegetables and sauté well. Set the peeled langoustines aside until use.
Crush the heads in the pan with a ladle for extra flavor.
Add the tomato paste and cook for 2 minutes.
Deglaze with the white wine and let it reduce until almost evaporated.
Then add the fish demi-glace and let it simmer until reduced by ¾.
Strain the sauce and press out all the flavors.
Heat the sauce and add the cold butter, cube by cube, mixing with an immersion blender.
Season with salt and pepper.

Blend all ingredients with an immersion blender in a measuring cup until it becomes an oil.
Do not strain the oil so that it retains some texture.

Heat a pan with plenty of salted water.
For each person, place two regular and two red pasta hearts in the water and heat briefly.
Start on the plate with a regular pasta heart.
Pipe a dollop of the ricotta cream on top and cover with a red heart.
Repeat once more so that a playful tower of four hearts in total is created.
Briefly sear the langoustines on one side, turn over, and turn off the heat.
Use a melon baller to scoop balls from the green and yellow zucchini.
Use the plunger cutter to cut Marguerite flowers from the pink meat radishes.
Arrange the langoustines on the plates and garnish with the zucchini balls and radish flowers.
Pour the foamy sauce around the dish and finish with the green watercress oil.