Lobster Black Ravioli Recipe
Make Lobster Black Ravioli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli Dough
Lobster Filling
Brown Butter-Saffron Sauce
Assembly & Cooking
Method
Ravioli Dough
- 1
Make dough
On a clean work surface, whisk together all-purpose and semolina flours and fine sea salt. Make a well in the center. In a small bowl, beat the eggs with the squid ink and olive oil until uniformly black. Pour the egg-ink mixture into the flour well. Using a fork, gradually incorporate flour into the liquid until a shaggy dough forms. Knead by hand about 8–10 minutes until smooth, elastic and not sticky. Add a few drops of water or a dusting of flour as needed. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.
- 2
Roll and sheet
After resting, divide dough into 4 pieces. Keep unused pieces wrapped. Lightly flour work surface with semolina. Using a pasta machine or rolling pin, roll each piece to thin sheets about 1.5–2 mm thick (pasta machine setting 6–7 depending on machine). Stack sheets on a lightly floured surface separated by parchment to prevent sticking.
Lobster Filling
- 3
Prepare lobster
If using live lobster, cook in boiling salted water 6–8 minutes for a 1–1.25 lb lobster, then cool and pick meat from tail and claws. If using pre-cooked lobster, ensure meat is cold and dry. Finely chop lobster meat into small bite-sized pieces (about 1/4 inch). Reserve any juices.
- 4
Combine filling
In a bowl, fold together ricotta, mascarpone, grated Parmesan, lemon zest, minced chives and parsley until smooth. Gently fold in chopped lobster. Season with salt, black pepper and a pinch of cayenne. Taste and adjust seasoning — the filling should be lightly seasoned because the sauce will add salt. Chill filling for 15–20 minutes to firm up (makes it easier to pipe).
Assembly & Cooking
- 5
Assemble ravioli
Lay one pasta sheet on the work surface. Lightly brush a thin line of egg wash where you will place each mound of filling. Using a small spoon or piping bag, place 1 teaspoon (about 15 ml) of filling per ravioli spaced about 1.5–2 inches apart. Brush the exposed pasta around the filling with egg wash to seal. Lay a second pasta sheet on top, pressing gently around each mound to expel air and seal edges. Using a ravioli cutter, knife or pastry wheel, cut into individual ravioli. Press edges with a fork to double-seal. Place finished ravioli on a parchment-lined tray dusted with semolina.
- 6
Cook ravioli
Bring a large pot of water to a rolling boil; salt generously with 1 tablespoon coarse sea salt. Add a small splash of olive oil to keep sheets from sticking. Gently drop ravioli into boiling water in batches (do not overcrowd). Cook for 2.5–3 minutes for fresh pasta, or until ravioli float and pasta is tender. Use a slotted spoon to transfer ravioli to a warm plate or straight into sauce pan as described below.
Brown Butter-Saffron Sauce
- 7
Bloom saffron and reduce
Place saffron threads in the white wine and let sit 5–10 minutes to bloom and color the liquid. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sweat gently until translucent and fragrant, about 1–2 minutes (do not brown). Add the saffron-infused wine and increase heat to medium-high. Reduce by half, about 2–3 minutes.
- 8
Finish sauce
Lower heat to medium-low. Stir in the seafood stock and heavy cream; simmer gently 1–2 minutes until slightly thickened. In a separate small skillet, melt remaining 4 tablespoons butter over medium heat and cook until amber-brown and nutty, watching closely (about 3–4 minutes). Remove from heat and immediately swirl brown butter into the saffron-cream mixture. Stir to combine, then add lemon juice, salt and pepper. Taste and adjust seasoning. Keep sauce warm but do not boil.
- 9