Raviolo Al’ Uovo Recipe
BUTTER POACHED LOBSTER, OREGON CHANTERELLES, BRENTWOOD CORN PUDDING, BLACK TRUFFLE
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Ingredients
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Raviolo Dough
Filling
Butter Poached Lobster
Corn Pudding
Chanterelles
Method
Raviolo Dough
- 1
Filling
- 2
Prepare the Filling
In a bowl, mix egg yolks, ricotta cheese, grated Parmesan, salt, and shaved black truffle. Set aside.
Butter Poached Lobster
- 3
Corn Pudding
- 4
Make the Corn Pudding
In a blender, combine corn, heavy cream, eggs, salt, and pepper. Blend until smooth. Pour into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes until set.
Chanterelles
- 5
Assembly
- 6
Assemble the Raviolo
Roll out the raviolo dough and cut into squares. Place a spoonful of filling in the center of each square. Top with another square, seal edges. Cook in boiling salted water for 3-4 minutes.
- 7
Plate the Dish
On a plate, place a portion of corn pudding, top with the cooked raviolo, add butter poached lobster and sautéed chanterelles. Garnish with shavings of black truffle.
