Ricotta and herb ravioli with shellfish emulsion, orange scampi and asparagus tips

First, remove the tails from the scampi, shell them and place them in half an orange juice.

Beat the heads and shells with a meat tenderizer;

Place in a saucepan and sauté everything over high heat, in a sauté of oil and chopped shallot, add a finger of Cognac.

Combine about 2 liters of water, a sprig of thyme, salt, pepper and boil slowly until the broth has reduced by about half, then filter it.

Clean the asparagus, peeling the first layer as well.

Cut one centimeter from the head and cut the rest into slices.

In a pan with a knob of butter, add the asparagus and cook them, adding the bisque little by little.

Once cooked, add the scampi cut into tartare shapes.

And the other half of orange juice.

Cook the ravioli and place them in the pan with the scampi and asparagus.

The chef recommends:

A fruity, chilled, slightly mineral white wine is a great accompaniment!