Saint JeanOur recipes


Ravioles du Dauphiné
Crayfish flambé with Cognac

Cooking time
25 mn


  • 1.1Lb Saint Jean ravioles
  • 12 crayfish
  • 1 shallot
  • 1 tomato
  • A pinch of coriander seeds - 2 star anises
  • 1 orange
  • 1 lemon
  • 1.7 oz Cognac - Lettuce
  • Hazelnuts


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.


  • 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.


  • 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.


  • 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.
CAPTCHA protection