Ravioles du Dauphiné
Crayfish flambé with Cognac

PRÉPARATION

Américaine sauce:

• Separate the heads from the tails of the crayfish and put the tails in the fridge. Then, roughly chop the shallot and tomato into large pieces.
• Use a peeler to make 2 pieces of orange and lemon peel.
• Lightly brown the crayfish heads, add the flavorings (shallot, tomato, lemon peel, orange peel, star anises, coriander seeds), sweat for a few seconds and then flambé with cognac.
• Cover with water and simmer for 25 minutes. Strain and reduce to a demi-glace consistency.
  
  

Crayfish:

• Steam the crayfish tails for 40 seconds then refresh immediately.
• Once cooled, peel them and cut them in half lengthwise.
• Brown the crayfish halves in a pan for a few seconds with a drizzle of olive oil.
  
  

Ravioles:

• Cook the frozen ravioles in unsalted simmering water for 2min. Strain the ravioles with a skimmer (ravioles are delicate, don’t use a colander)
• Put the ravioles in a saucepan with the demi-glace Américaine sauce and a little olive oil to coat the ravioles.
  
  

Plating:

• Put the ravioles with Américaine sauce in a soup plate and arrange the crayfish halves prettily on top. Garnish with a few salad leaves and roasted hazelnuts.