Lobster Ravioli with Lemon Cream sauce


Lobster Ravioli with Lemon Cream sauce

Ingredients

Ravioli Dough

  • 3 cups flour
  • 4 large eggs, room temperature
  • 2 teaspoon olive oil
  • pinch of salt
  • 1-2 tablespoons of water
  • Egg wash (1 egg, lightly beaten)

Lobster Filling

  • 1 pound fresh or frozen lobster tails,
  • 4 teaspoons salt,
  • 1 teaspoon olive oil
  • 1 teaspoon unsalted butter
  • 1/2 shallot,
  • minced
  • 1/2 cup whole milk ricotta cheese
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons Parmesan cheese,
  • Salt and fresh ground pepper to taste

Lemon Cream Sauce

  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 clove of garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1/2 cup white wine
  • 3 lemon slices
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • Salt and fresh ground pepper to taste
  • Garnish: Fresh lemon zest, shaved Parmesan cheese.

Ravioli Dough

In a mixing bowl using a hook attachment, add the flour and the eggs and mix. Add the olive oil, salt and water and continue mixing until a large ball has formed.  Lower speed and let knead for 4-5 minutes.  Separate into 2 balls, cover with plastic wrap and let sit for 20 minutes.  Mix egg wash and set aside.
On a floured board roll dough until thin. (If you have a pasta machine it’s much easier).  cut rolled pasta into 4 inch wide strips.

Lobster Filling

Fill a large pot halfway with water and bring to a boil, add 2 teaspoons of salt to the water then add the lobster tails and cook until done (1 minute per ounce).  Remove the lobsters from the water and let cool. Remove shells, dice (1/4-inch) and place lobster meat in a medium bowl.
In a saute pan heat the olive oil and butter, add the shallots and cook 3-4 minutes.
Remove from heat to cool.  Once cool, add to the lobster meat then add the ricotta cheese, lemon juice, Parmesan cheese and salt and pepper to taste.
Spoon a tablespoon of filling on the pasta dough 3 inches apart, brush egg wash between filling and on edges, lay another pasta dough strip on top and using a ravioli cutter cut around filling to desired shape (square or round).
Fill a large pot with water and bring to a boil, add salt and 6-8 raviolis and cook 7-9 minutes (cooking time will depend on how thin the pasta was rolled out), continue with the remaining raviolis in batches.

Lemon Cream Sauce

In a saute pan heat the olive oil and butter.  Add the garlic and shallot and cook for 2-3 minutes.  Add the wine and reduce by half.  Add the lemon slices and cook for another 1-2 minutes then add the heavy cream and Parmesan cheese.  Simmer for 10-15 minutes and season with salt and pepper to taste.  pour over cooked raviolis and garnish with fresh lemon zest and shaved Parmesan cheese.
Culinary regards and  Enjoy it!

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