Ravioles of gambas, sauce of heads and carcasses of gambas, celery, fennel, carrots and cognac. En Francais et Anglais

( The following recipe is for 4 people, it's up to you to adapt depending of how many you are)

FIRST STAGE : RAVIOLES.

Ingredients:

• 10.5 oz wheat flour
• 3 large eggs
• 3 cl oil
• 5 cl water

Mix everything until you obtain a well elastic paste. The dough must be moist enough or it will break. Once the right consistency is obtained, put it in the refrigerator for one hour.

SECOND STEP: THE SAUCE :

Ingredients :

• Gambas heads and carcasses (1 lb and 12.2 oz of gambas at base)
• 1 onion
• 1 carrot
• ½ or even 2/3 fennel bulb
• 2 celery branches
• 50 cl semi-thick cream
• Olive oil,
• Salt
• 10 cl (one glass in bulk) orange juice
• Some orange zest
• 2 tbsp brown sugar
• 2 tbsp soy sauce (here replaced by a little fish sauce it works) and a little raspberry vinegar
• A little basil ( sprinkle on the top in everyone's plate if you want)
• Concentrated tomatoes 1 large tablespoon

• Peel onion, carrot and fennel
• Raise the base of the celery branches, separate the sides and slice all the vegetables (except the onions, simply cut them in half).
• Shell the prawns and keep the heads and carcasses
• Brown the heads in a frying pan with orange juice and vegetables.
• Add the tomato concentrate
• Add soy sauce and famboise vinegar
• Crush the heads to the bottom of the ball to make the juice come out and mix
• Add the cream with a little water if necessary.
• Reduce by at least half and possibly add the basil and some orange peel (in principle not necessary with the prawn flesh) and let infuse a little.
• Strain the sauce and season if necessary.

THIRD STEP : THE GAMBAS

Ingredients:

2 sprigs celery
1 carrot
1 onion
Orange peel
A little olive oil
5 cl cognac

Slice the onions, carrot and celery and let them melt a little in the pan with olive oil.
Add orange zest and prawns.
Cook over high heat for 5 minutes.
Add cognac and deglaze.
Remove the ravioli dough from the fridge and make small circles with a coffee cup.
Put a prawns and some vegetables on each dough circle.
Cover with another piece of dough.
Be careful, remove all the air contained in the raviole and close the edges well. Cook 4 minutes in boiling water and then serve with the sauce and a little parmesan cheese, bon appétit!!!