Fish Soup With Crayfish Ravioli

Mix flour, vinegar, and vegetable oil together in a bowl. Add enough water, about 3 tablespoons, so that the dough holds together. Knead dough on a floured work surface until smooth, 7-10 minutes. Divide dough in half, cover with plastic wrap, and refrigerate for 30 minutes.

Using a pasta maker, roll dough into two thin sheets. Lay one sheet on a floured work surface. Brush with water. Place crayfish tails on pasta at 3-inch intervals, allowing a 1-inch border.

Lay second sheet of pasta over first. Trace around crayfish with your fingers, pressing gently to force out air and seal ravioli. Cut ravioli with a 2-inch round cutter. Transfer to a cookie sheet lined with wax paper. Cover with a damp towel.

For the soup, heat 1 tablespoon olive oil in a large pot over medium-low heat. Add onions, chopped leeks and garlic. Cook until leeks are soft, 5-7 minutes.

Increase heat to medium, add 1/2 cup wine, and cook until reduced by half, 5-7 minutes.

Stir in tomatoes, fennel, cayenne, fennel seeds, star anise, saffron, thyme and bay leaf. Cook, stirring occasionally, 5 minutes more. Add stock and simmer for 40 minutes. Strain, season with salt and pepper, and keep warm.

Heat remaining oil in a small skillet over medium-high heat. Add carrots, and cook, stirring, for 2 minutes, then add julienne leeks and celery. Season with salt and cook, stirring, 2 minutes more.

Add remaining wine and 1/4 cup of water. Simmer until liquid has evaporated and vegetables are tender, about 5 minutes. Keep warm.

To assemble, cook ravioli in a pot of boiling salted water until they float, 3 minutes. Drain.

Divide ravioli and julienne cut vegetables between soup bowls. Ladle hot soup over ravioli. Garnish with chopped basil.