Scottish Langoustine Raviolo
Dill Raviolo, Poached Scottish Langoustine, Scotch Beurre Blanc, Golden Beets, Baby Corn, Melted Leeks, , Chive Oil, Dill
Chef Alison Trent of Alison Trent Events | Los Angeles, CA
“A celebration of Scotland's coastal waters and Highland traditions, this dish features a handcrafted dill raviolo filled with sweet langoustine, melted leeks, mascarpone, brown butter, and Scottish whisky. The ravioli is finished with a silky Scotch whisky beurre blanc, vibrant chive oil, roasted golden beets, baby corn, and fresh dill. The result is a refined balance of sweetness, richness, and fresh herbal notes that highlights Scotland's exceptional seafood.” — Chef Alison Trent
Adapted by StarChefs | July 2026 | Photo: Jakob Layman
INGREDIENTS
Chive Oil:
100 grams chopped chives
250 milliliters grapeseed oil
Kosher salt
Scottish Langoustine:
½ cup mascarpone
4 tablespoons brown butter
2 tablespoons reduced Scotch whisky
½ cup melted leeks
Grated nutmeg
2 cups cooked Scottish langoustine meat, chopped
Kosher salt
Ground black pepper
Scotch Beurre Blanc:
2 shallots, minced
½ cup dry white wine
2 tablespoons Scotch whisky
2 tablespoons white wine vinegar
½ cup heavy cream
8 tablespoons cubed unsalted butter
Smoked sea salt
Dill Pasta Dough:
500 grams Italian 00 flour
14 egg yolks
1 whole egg
2 tablespoons whole milk
1 tablespoon extra virgin olive oil
24 sprigs fresh dill, leaves picked and finely chopped
Scottish Langoustine Raviolo:
Yield: 1 serving
Italian 00 flour
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Poached Scottish langoustine
1 tablespoon unsalted butter
Roasted heirloom golden beets
Blanched baby corn
Melted leeks
Fresh dill sprigs
METHOD
For the Chive Oil:
Bring a pot of water to a boil. Blanch chives 10 seconds. Transfer to an ice bath and let cool. Drain and squeeze out excess water. Transfer to a blender with oil. Season with salt. Blend on high speed until smooth. Transfer mixture to a saucepan over medium heat. Bring mixture to 170°F. Strain through a cheesecloth into a nonreactive container. Cover and refrigerate.
For the Scottish Langoustine:
In a mixing bowl, combine mascarpone, butter, and whisky reduction. Fold in melted leeks. Season with nutmeg. Fold in Scottish langoustine. Season with salt and pepper. Transfer to an airtight container and refrigerate 1 hour, or until set.
For the Scotch Beurre Blanc:
In a saucepan over medium-high heat, combine shallots, wine, whisky, and vinegar. Cook until reduced to desired consistency. Add cream and bring to a simmer. Reduce heat and whisk in butter until mixture is fully emulsified. Season with salt. Strain through a fine mesh sieve. Transfer to a saucepan over low heat and keep warm.
For the Dill Pasta Dough:
On a work surface, mound flour and create a large well in center. Add yolks, whole egg, milk, and oil. Using a fork, gradually incorporate flour into eggs until rough dough forms. Knead 10 minutes, or until smooth and elastic. Wrap tightly in plastic wrap and let rest 30 minutes at room temperature. Using a pasta machine, roll out dough to 2-millimeter thickness. Sprinkle with dill and roll out to 1-millimeter thickness. Cut into desired-shaped raviolo. Set aside.
For the Scottish Langoustine Raviolo:
Place 1 sheet Dill Pasta Dough on a floured work surface. Top with 3 tablespoons Scottish Langoustine. Brush borders of Dill Pasta Dough with water. Top with additional sheet Dill Pasta Dough, pressing down to remove any air pockets. Cut to desired shape and press edges to seal. Set aside.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Add Scottish Langoustine Raviolo and cook 3 minutes, or until al dente. Drain and set aside. In a sauté pan over medium flame, heat Scottish langoustine with butter. Set aside. Spoon Scotch Beurre Blanc into the center of a serving plate. Top with Scottish Langoustine Raviolo and poached Scottish langoustine. Garnish with desired amount beets, corn, leeks, and dill. Finish with drizzle Chive Oil.
