Langoustine Ravioli with Citrus-Coconut Sauce, Thai “Bird’s Eye” Chili & Fava Beans

I’ve been in a Thai food mood lately so when I got my hands on a few langoustines I didn’t think twice about the direction I wanted to take. After a little visit to my favorite Thai market on Mosco street in Chinatown and stocking up on Thai bird chili, lemongrass, kaffir lime leaves I decided to settle this craving in the kitchen, plus there was those wonton skins that needed to be used before I lose them to the refrigerator Gods. The tiny fava beans, the first of the season, are an incantation to mother nature to remind her we’re very much ready for the spring in this part of the world. I just looked at the weather forecast and apparently she didn’t get the memo, the 80 degrees weather in my kitchen will do for now.

I was pleasantly surprised with the outcome of this dish. The sauce had a nice balance between the citrus and the coconut milk with the floral complexity of kaffir lime leaves and lemongrass and a real kick from the Thai bird’s eye chili which all played nice against the delicate langoustine ravioli. Light but with a lot of flavor, that’s a dish that I will be making again soon.

  • Langoustine Ravioli with Citrus-Coconut Sauce, Thai chili & Fava Beans

  • Serves 4
    • For the citrus-coconut sauce:
    • 1/2 cup orange juice
    • 1/2 cup pineapple juice
    • 1/4 cup lemon juice
    • 1/4 cup coconut milk
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon grated ginger
    • 1 lemongrass, minced
    • 1 Kaffir lime leaf
    • 1/2 Thai bird chili (remove seeds)
    • For the ravioli:
    • 16 langoustines, cleaned
    • 16 wonton skins
    • 8 Thai basil leaves (optional)
    • salt and pepper
    • eggwash
    • To finish:
    • fava beans
    • Thai basil
    • Thai bird chili, sliced
    • For the Citrus-Coconut sauce:
    • Combine the orange juice, pineapple juice, lemon juice, turmeric, grated ginger, lemongrass, Kaffir lime leaf and Thai bird chili in a small sauce pan and reduce by half over medium low heat. Add the coconut milk and cook gently for another 10 minutes. Strain and reserve.
    • For the langoustine ravioli:
    • Place 8 squares of wonton skin on a work surface. Place a langoustine in the center of each. Season with salt and pepper and place a small leaf of Thai basil on top if using. Brush the eggwash all around the langoustines and top with another piece of wonton skin. Seal tightly and cut out ravioli using a cookie cutter. Reserve on a lightly floured tray in the refrigerator until ready to use. Do not make them more than 2 hours before of the dough will get soggy.
    • To finish:
    • Bring a large pot of salted water to a boil. At the same time heat some olive oil in a sautee pan. Quickly sautee the remaining langoustines and season with salt. Cook the ravioli in the simmering water for 2 minutes. Drain.
    • Heat the citrus-coconut sauce and the fava beans in a pan. Add the ravioli.
    • Plate 2 ravioli and 2 sauteed langoustines per person and garnish with fava beans, Thai chili and basil. Serve hot.

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  • Miriam/The Winter Guest

    This looks just beautiful.

  • http://twitter.com/UnrivaledKitch Kimberly Fujitaki

    gorgeous. I love fava beans. This flavor profile is really lovely. yum

  • Food Frenzy

    Absolutely beautiful. This makes a wonderful appetizer. Thanks for sharing.

    We invite you to share this post and some of your favorite food posts on Food Frenzy.
    Please check out our community at http://blogstew.net/foodfrenzy

  • http://www.acookblog.com Peter

    Beautiful.

  • Anonymous

    Chef,

    Is two minutes in thrle water sufficient to cook the langostine in the wrapper?

  • Christina

    This is such a beautiful looking dish! The recipes are very clever. Sounds delicious!

  • http://www.fragrantvanillacake.blogspot.com Amy

    This dish is so lovely! Even better is that it sounds delicious as well with the flavors you have added…the tart citrus, silky sweet coconut, and spicy chilis!

  • Anonymous

    I cooked mine 1 1/2 minute and they were perfect. That’s for medium size langoustines so adjust cooking time if you get larger ones.

  • Cookincanuck

    What a beautiful dish, both the colors and the flavors. I am such a fan of Thai flavors and find this so enticing.

  • Nina

    Zenman, you are indeed a very talented cook! Quite a bit of fusion happending here?

  • Lyndsey

    Wow – what a stunning dish! It looks and sounds absolutely delicious – I love that you use Wonton wrappers for the pasta – lovely! : )

  • Anonymous

    Hey Chef, I finally made a prawn mousse ravioli with my Meyer Lemons :) but they are not as luscious as these! Like I had said before I am just pretending to cook :D .

  • http://breadetbutter.wordpress.com/ Su-yin

    This is gorgeous. Definitely something I’m gonna try cooking when it gets a bit warmer!

  • Lorraine @ Not Quite Nigella

    That is a very chic looking dish Zen! :D

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    Spicy anytime! This is gorgeous!

  • Anonymous

    Um, could you please come over and make this for me? Great. Thanks :)

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    Very nice, thanks for the information.

  • http://www.6bittersweets.com/ Xiaolu @ 6 Bittersweets

    Wow you really come up with the most fantastic creations! This looks and sounds amazing.

  • http://foodandscent.com Eugene @ Food and Scent

    My only complain is that portion is too small for me! More please!

  • Kelly

    Chef, this looks incredible and, as always, your pictures are gorgeous!

  • http://colloquialcooking.com Colloquial Cook

    Bon, comme tu attendais mon commentaire sur ce post pour en publier un autre, je m’exécute. [Pff, chuis à court d'inspiration.]

    [ton gouailleur =>] “Ouais bon, alors si je comprends bien, le samedi c’est ravioli?”

    [j'aurais mieux fait de m'abstenir, je suis bien d'accord avec toi]

  • Anonymous

    hahaha! Et le lundi, c’est quoi le lundi!?

  • http://profiles.google.com/ky.foley14 Ky Foley

     Wow! Your food is absolutely mouthwatering! Everything on your site makes me so hungry. Thanks for sharing! =] 

    -FreeSpiritEater

  • http://pulse.yahoo.com/_LPSBWZBJSQWBDBILIFZZ72GVFU Chutima

    Coconut and fish sauce complement each other well. A splash will make a surprise different:)

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    You can render the fat of the duck prosciutto and cook the ramps in it to start. Or put that tub of duck fat you hide in the back of your refrigerator to good use. Fava beans make a fine accompaniments to this pasta too.

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    Wow.. looks delicious.. :)

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    I like Thai food so much!

  • http://www.rumahparfum.com/ parfum

    I like Thai food so much!

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