How to Prepare Delicious Confit Lemon Ravioli in Bisque

Step 1 : For the ravioli preparation, start by mixing all ingredients in a mixer fitted with a dough hook until obtaining a smooth and homogeneous dough.

Step 2 : If the dough feels a bit dry, add olive oil.

Step 3 : Next, divide the dough into two parts, and mix one half with squid ink to achieve a black color.

Step 4 : Wrap both doughs in plastic wrap and refrigerate.

Step 5 : For the filling, chop the shrimp and chives, then mix them with the cream cheese.

Step 6 : Add salt and pepper to taste, then keep in the refrigerator.

Step 7 : For the bisque, place a pot over heat and initially boil the lobster shells until they turn color.

Step 8 : Then, add the chopped vegetables (mirepoix) and cook.

Step 9 : Deglaze with white wine, reduce, then add the fish stock.

Step 10 : Simmer for at least 40 minutes, strain, and refrigerate to remove excess fat.

Step 11 : For the mille-feuille, mix all pastry ingredients except the butter, form a square, and place the butter in the center.

Step 12 : Perform simple and double folds, refrigerate, roll out, and bake.

Step 13 : For the mille-feuille cream, boil the milk with pistachio paste, then mix the egg yolks with sugar and starch, add the milk, and cook until thickened.

Step 14 : Refrigerate, whip with cream, and layer the puff pastry with the cream and fruits.

Step 15 : Finally, when cooking the ravioli, roll the dough to the thickness of a sheet of paper, cut with a cutter, place the filling, brush the edges with water, cover with another layer, cut the ravioli, seal the edges, and cook for 3-4 minutes.

Step 16 : Serve with hot bisque and sautéed prawns.

Step 17 : Enjoy this exquisite dish!