Lobster Raviolo Recipe

Make the Pasta Dough

In a large bowl, mix the flour and squid ink together. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a skillet, melt a small amount of butter and sauté the wild mushrooms until they are soft. In a bowl, mix the cooked lobster meat, sautéed mushrooms, tarragon, cream, salt, and pepper. Set aside.

Roll Out the Dough

Divide the rested pasta dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Form the Ravioli

On one sheet of pasta, place small mounds of the filling about 2 inches apart. Brush the edges with water and cover with another sheet of pasta. Press down to seal and cut into squares or circles. Repeat with remaining dough and filling.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.

Prepare the Sauce

In a skillet, melt the butter over medium heat and add the vermouth. Simmer until slightly reduced, about 5 minutes.

Serve

Place the ravioli on plates, drizzle with the vermouth sauce, and garnish with fresh tarragon.