Ravioli with Langoustine and Saffron Sauce

Seafood filling

• -
• Basically, it's about achieving the smoothest possible consistency for the filling, so the quantities I've listed are quite indicative. 
• I coarsely chopped my garlic and shallots and put them in my mini chopper.
• The langoustines were peeled in advance, as they were bought from a local fishmonger.
• I just cut them into smaller pieces and put them in the mini chopper.
• Then I added the egg, half of the cream, and half of the flour.
• Everything was chopped up, and the spices and the rest of the cream and flour were added.
• It was chopped again and then chilled.
•  
• -
• Pour the flour out on your countertop and make a well in the center of it.
• Put the eggs into the well and whisk them with a fork. Add the salt.
• Gently push some of the flour into the eggs while whisking.
• Continue until the fork can no longer whisk, then use your hands for the rest.
• When you start kneading the dough with your hands, use the heel of your hand to knead. 
• It takes up to 10-15 minutes to get the dough smooth, glossy, and supple, so it becomes too tough if you only use your fingers.
• Brush the dough with oil using a small brush and wrap it in plastic wrap or a bag.
• Let it rest on the countertop for half an hour.
• Then dust your countertop with flour and roll the dough out lengthwise on the table. I use a rolling pin for this, but if you have a pasta machine, it's naturally much easier.
• The pasta should be about 1/2-1 millimeter thick. 
• Make sure you have two strips of the same size and place a large teaspoon of the filling on them, leaving a 5 cm gap in all directions.
• Now put the other strip on top and press them well together.
• Cut squares of about 5x5 cm - I used a pastry wheel for this. 
• I got about 15 ravioli out of my amount of filling/pasta.
• Bring a large pot of water with a little salt to a boil and carefully place your ravioli in it. Preferably boil them in two batches if that makes more sense.
• They should simmer for 3-4 minutes, after which the water should be drained.
• They are now ready to serve.  
•  
• -
• Start by adding boiling water to a small bowl along with your saffron threads. 
• Chop onions and leeks into very small and fine pieces.
• Sauté them in butter in a thick-bottomed pan over medium heat. They should not brown, just become translucent.
• Add white wine and turn up to relatively high heat.
• Stir it regularly and let it reduce to half the amount.
• Add stock and let it reduce to half the amount again. If you don't have stock, just use boiling water along with a bouillon cube, "Fond du Chef," or similar. Note that these contain salt, so be aware that you almost don’t need to add any salt when seasoning at the end.
• Now add the cream and the saffron water (with the threads) and let it reduce a bit again.
• Season with salt, pepper, lemon juice, vinegar, and sugar.
• The sauce is now ready to be served.
• 
•  
• -
• Pour the sauce at the bottom of a deep plate and place the ravioli on top.
• Bon appétit.
• 
•