Italian cuisine

Medium

Lobster Ravioli With Creamy Lobster Sauce

Name: Lobster Ravioli With Creamy Lobster Sauce
Prep time: 15 min
Cook time: 1 hr
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: For The Dough; 1 cup 00 Flour; 1 pinch Sea Salt; 1 tbsp. Extra Virgin Olive Oil; 1 large Egg Yolk; 2 large Eggs; For Lobster Boil; 1 medium Lobster; to taste Sea Salt; 1 stalk Carrot; 5 whole Whole Black Peppercorn; 5 sprigs Thyme; 1 leaf Bay Leaf; For Lobster Stock; 2 tbsp. Butter; 1 tsp. Vegetable Oil; 1 large Onion; 1 stalk Carrot; 1 stalk Celery; 1 clove Garlic; 1/2 cup Brandy; 3 stalks Parsley Stems; 3 sprigs Thyme; 1 leaf Bay Leaf; For The Filling; 1/2 cup Ricotta Cheese; 2 pinches Sea Salt; 2 pinches Ground Black Pepper; 1 tbsp. Extra Virgin Olive Oil; 1 tsp. Basil

Chef Naeim Darzi

RATING LIKE SAVE PRINT

Lobster Ravioli With Creamy Lobster Sauce

5 stars rating if you like it!

Done

The secret to good ravioli is making a light and thin dough. Furthermore, the filling should be kept very simple as too many ingredients would easily overpower the mild taste of lobster meat. To perfect our ravioli dish, we finish it with a creamy lobster sauce made from the lobster carcass.

Recipe

PRE TIME: 15 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

For The Dough
1 cup 00 Flour
1 pinch Sea Salt
1 tbsp. Extra Virgin Olive Oil
1 large Egg Yolk
2 large Eggs
For Lobster Boil
1 medium Lobster
to taste Sea Salt
1 stalk Carrot
5 whole Whole Black Peppercorn
5 sprigs Thyme
1 leaf Bay Leaf
For Lobster Stock
2 tbsp. Butter
1 tsp. Vegetable Oil
1 large Onion
1 stalk Carrot
1 stalk Celery
1 clove Garlic
1/2 cup Brandy
3 stalks Parsley Stems
3 sprigs Thyme
1 leaf Bay Leaf
For The Filling
1/2 cup Ricotta Cheese
2 pinches Sea Salt
2 pinches Ground Black Pepper
1 tbsp. Extra Virgin Olive Oil
1 tsp. Basil
2 pinches Sea Salt
2/3 cup Heavy Cream
For Lobster Sauce
1 tbsp. Parmesan Cheese
2 pinches Sea Salt [For Ravioli Boiling]
2 tbsp. Parmesan Cheese
2 pinches Sea Salt
1 dash Nutmeg Powder [For Garnishing]
1 tbsp. Parmesan Cheese [For Parmesan Tuile]

Directions:

Step 1

Pasta dough: Place a cup of flour on a board or marble surface. Add a pinch of salt to the flour.

Step 2

Make a large hole in the center and pour in a tablespoon of extra virgin olive oil.

Step 3

In a separate bowl, lightly mix 2 whole eggs and 1 egg yolk. Pour a bit of the eggs into the center of the flour and slowly mix using a fork or fingers. Gradually add the rest of the eggs and keep mixing.

Step 4

After the dough is somewhat firm, start kneading. Knead the dough until it becomes somewhat firm but supple.

Step 5

Test it by lightly poking the dough. It should slowly spring back. Cover the dough and refrigerate for at least 30 minutes.

Step 6

Court-bouillon: Fill a pot large enough to place a lobster with water. Salt the water well and bring it to a boil. Add in white wine, mirepoix (roughly chopped onion, celery, and carrot), black peppercorn, thyme, and 1 bay leaf. Lower the heat to a simmer and leave it for about 10 to 15 minutes for the water to be infused with the aromatics. Place the lobster inside the court-bouillon and simmer for about 5 minutes. Turn the heat off and leave lobster inside the court-bouillon for another 5 minutes.

Step 7

Take the lobster out of the pot. Extract all of the meat from the shells. Clean the carcass of the lobster and discard the tomalley found inside the body. Cut the body into smaller pieces and rinse under running water.

Step 8

Leave the tail meat on the side for garnish.

Step 9

Lobster stock: Add 2 tablespoons of butter and 1 teaspoon of vegetable oil into a dutch oven over medium-high heat.

Step 10

Right after the butter melts add in the lobster shells and carcass. Sauté for about 5 minutes.

Step 11

Add in one finely chopped large onion, carrot, celery, and sauté for another 5 minutes.

Step 12

Flambé with brandy or cognac. Add 1 crushed clove of garlic, add in 3 parsley stalks, 3 sprigs of thyme, and 1 bay leaf.

Step 13

Fill the dutch oven with enough cold water to cover the lobster shells and also add in the juices from the lobster. Leave to simmer for 30 to 40 minutes over medium-low heat.

Step 14

Filling: In a large bowl, mix ricotta cheese, finely chopped lobster meat, salt and pepper, a tablespoon of extra virgin olive oil, and chopped basil. Place the mixture in the fridge for about 15 to 20 minutes to firm up.

Step 15

Take the dough out of the fridge and cut into 2 equal pieces.

Step 16

Lightly flour the surface, rolling pin, your hands, and the pasta maker.

Step 17

Using a rolling pin, flatten the dough and pass it through the machine at the largest setting.

Step 18

Laminate the dough once and pass it through the same degree of thickness.

Step 19

Change the thickness to a higher degree and keep on passing the dough through the machine. Keep passing it through the machine until the desired thickness is achieved.

Step 20

Cut the dough into the desired shapes with the ring mold. Take the filling out of the fridge and spoon on the pasta dough.

Step 21

Brush water or egg wash on the edges of the dough and very gently close the ravioli with your fingers.

Step 22

You may also use a fork to seal the edges.

Step 23

Fill a pot with water and bring it to a boil. At the same time, strain the lobster stock into a deep skillet.

Step 24

Add in about ½ cup of cream and shredded parmesan or Gruyère cheese and put it on low heat while stirring it occasionally.

Step 25

Place the ravioli into the pot and lower the heat to a gentle simmer. Add 2 to 3 tablespoons of the water of the ravioli and stir to thicken the sauce.

Step 26

Add in grated parmesan cheese and a dash of grated nutmeg.

Step 27

After about 3 minutes or when the ravioli are still very “al dente,” take them out and place them into the lobster sauce to cook for a few more minutes.

Step 28

Parmesan Tuile: Place the mold ring on the baking tray and finely grate parmesan cheese on the tray. Place the sheet tray inside a preheated oven at 350°F/177°C for 5 to 8 minutes or until the cheese starts to bubble and turns golden brown.

Step 29

Using an offset spatula, take the tuile off the sheet tray and let it cool down. If you want to shape the tuile, do so immediately after taking it out of the oven before it fully solidifies.

Step 30

On a large dinner plate, place three ravioli leaning against each other to give depth to the dish. Place the lobster tail on the side and season with coarse salt.

Step 31

Garnish the ravioli with young basil leaves, microgreens, pea shoots, and shredded cheese.

Step 32

Serve immediately. Enjoy!