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

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( 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!!!