Langoustine Tortellini with Basil and Parsley


This dish may look a bit fancy, that’s because it is! It’s well worth the effort of making fresh pasta, follow these steps and you won’t go far wrong, I promise! Fresh Langoustines are ideal for this dish but good quality frozen will do just fine. A perfect starter for a special occasion.

Langoustine Tortellini with Basil and Parsley
Serves 2
  1. 10 Langoustines, tails shelled and shells reserved
  2. 50g Shallots, peeled and diced
  3. 1 Large tomato
  4. 1 Clove garlic, peeled and sliced
  5. 1 tbsp Tomato puree
  6. 50ml Brandy
  7. Large bunch of fresh basil
  8. 1 Lemon
  9. 200ml Whipping cream
  10. Handful fresh flat leaf parsley, chopped
Pasta Dough
  1. 200g ‘OO’ Pasta flour
  2. 2 Large free-range eggs, at room temperature
  3. Pinch of salt
  4. 1 tbsp Olive oil
  1. For the pasta dough, tip the flour into a bowl and make a well in the centre. Crack the eggs into the centre and add the salt and oil. Mix together with a fork and bring the dough together. Knead the dough on a lightly floured surface for around 5 minutes until smooth a slightly elastic. Wrap in cling film and chill in the fridge for an hour.
  2. Unwrap the pasta dough and cut the dough into four equal pieces. Roll one piece out flat with a rolling pin and pass through a pasta machine, beginning on the thickest setting and rolling it through until you reach the penultimate setting. Cut out discs around 10cm in diameter using a pastry cutter and fill each disc with a langoustine tail and a basil leaf. Fold the dough over the filling to create a semi-circle and seal the ends, twist the two pointed ends around your index finger pushing together to create tortellini. Repeat until you have 10 tortellini. Cover and refrigerate.
  3. For the sauce, Heat 2 tbsp of Olive oil in a wide pan over a high heat. Once hot, add the shells. Fry for 2 minutes and add the chopped shallots, fry for a further 2 minutes and add the garlic followed by the tomato puree. Cook for another 2 minutes and add the brandy. Scrape the base of the pan with a wooden spoon to deglaze. Add the cream in and 4 basil leaves. Set the sauce aside off the heat to intensify.
  4. Pass the sauce through a sieve into a clean pan and season to taste, slice the lemon in half and add a little juice to taste. Keep the sauce warm.
  5. Make a criss-cross in the base of the tomato and plunge into a saucepan of boiling water. Leave for 2 minutes and remove with a slotted spoon. Peel off the skin and slice the tomato in half. Remove the seeds and dice the flesh, add to the langoustine sauce.
  6. In a saucepan of boiling water, add a pinch of salt followed by the tortellini. Cook for 3 minutes and drain through a colander.
  7. Place five tortellini per portion into warmed bowls. Pour over the sauce and garnish with the parsley before serving.
Artisan Traveller


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