Recipe for Shrimp Dumplings and Aperol Spritz

Shell the langoustines and place the shells in a pot. Add 1 liter of water, the dehydrated broth, and soy sauce, season with pepper, and bring to a boil. Continue cooking at a simmer for about fifteen minutes. Strain the stock and discard the shells.

Reserve 4 whole langoustines and roughly chop the rest. Roughly chop the green onion, shallot, and chervil as well. Place everything in a blender, season with salt and pepper, and finely chop the mixture.

Roll out 12 sheets of pasta, place 1 small teaspoon of filling in the center. Wet the edges around the filling with a brush. Place the remaining sheets on top, ensuring to eliminate any air. Press all around with your thumb to make the two sheets adhere to each other, then cut the ravioli with a cookie cutter.

Heat the broth to a simmer and immerse the whole scampi for 2 minutes, then remove them and let them cool. Add a few drops of truffle oil to the broth and cook the ravioli for about 3 minutes.

Finely blend the reserved langoustines, add the liquid cream and saffron, season with salt and pepper. Serve the ravioli in small ramekins with a little broth and accompanied by the cream flavored with langoustines.

To finish Once ready to taste the dishes, prepare your Spritz. Get a glass, then add a good amount of ice cubes. Pour a measure of the aperitif and the same measure of sparkling wine. Then add a splash of sparkling water and finish with a slice of orange.