Lobster Ravioli D’ Amore Recipe
Asparagus tips, saffron lobster veloute and fresh lobster
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Ingredients
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Lobster Ravioli
Method
Preparation
- 1
Prepare the Lobster Filling
In a bowl, combine the cooked lobster meat with a pinch of salt and black pepper. Set aside.
- 2
Make the Ravioli
Lay out a ravioli sheet and place small mounds of the lobster filling on one half of the sheet, leaving space in between. Brush the edges with water, fold over, and seal tightly. Repeat with remaining sheets.
- 3
Cook the Asparagus
Blanch the asparagus tips in boiling salted water for about 2-3 minutes until tender. Drain and set aside.
- 4
Prepare the Saffron Veloute
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Pour in the white wine and let it reduce by half. Add the heavy cream and saffron threads, stirring until the sauce thickens. Season with salt and pepper.
- 5
Cook the Ravioli
In a large pot of boiling salted water, cook the ravioli for about 4-5 minutes or until they float to the surface. Gently remove with a slotted spoon.
- 6
Assemble the Dish
On a plate, arrange the cooked ravioli, top with asparagus tips, and drizzle with saffron veloute. Garnish with fresh parsley.
