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Ingredients
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Pasta and Filling
Method
Preparation and Assembly
Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs using a fork until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a bowl, mix together the chopped lobster meat, mascarpone cheese, and fresh herbs. Season with salt and pepper to taste. Set aside.
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time using a pasta machine or a rolling pin, to about 1/16 inch thick.
Assemble the Raviolo
Cut the rolled dough into squares (about 4 inches). Place a spoonful of the lobster filling in the center of each square. Brush the edges with water, then fold over to create a triangle or rectangle and seal tightly, ensuring no air is trapped inside.
Cook the Raviolo
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes until they float to the surface and are tender. Remove with a slotted spoon.
Serve
Plate the ravioli and garnish with trout roe and additional fresh herbs if desired. Serve immediately.