What is
Ravioles de langoustines d'Écosse?

Ravioles de langoustines d'Écosse are delicate pasta parcels filled with fresh Scottish langoustines, celebrated for their sweet and tender flesh. The ravioles are typically served in a light sauce, often flavored with herbs or cream, allowing the seafood filling to shine through.

Origins & History

This dish hails from the culinary traditions of France, where ravioli-style pasta dishes are popular. The incorporation of Scottish langoustines highlights a fusion of French and Scottish culinary influences, showcasing high-quality seafood.

Taste & Texture

The dish has a rich yet delicate flavor profile, with the sweetness of the langoustines complemented by the savory notes of the pasta and sauce.

Ingredients

Langoustines

Langoustines, or Nephrops norvegicus, are a species of shellfish that are similar to lobsters but smaller and more delicate. They have a sweet, firm flesh and are considered a delicacy in many cuisines.

Pasta

The pasta used for ravioles is typically made from flour and eggs, rolled thin and cut into squares or circles to enclose the filling.

Cream

A common sauce component that adds viscosity and richness, enhancing the overall flavor of the dish.

Fresh Herbs

Herbs such as dill or parsley may be used to garnish the dish, adding freshness and aromatic qualities.

This item may contain the following allergens:

Gluten

Lactose

Shellfish