Ravioli Aragosta E Tartufo Fresco Recipe
Ravioli stuffed with Maine Lobster Claws, Butter Cream. Topped with fresh Truffle
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Ingredients
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Ravioli and Sauce
Method
Cooking Instructions
- 1
Prepare the Lobster Filling
In a bowl, combine the cooked Maine lobster claws, ricotta cheese, salt, black pepper, and fresh basil. Mix until well combined.
- 2
Make the Ravioli
Lay out two sheets of fresh pasta on a floured surface. Spoon small mounds of the lobster filling onto one sheet, about 2 inches apart. Brush the edges with water, then place the second sheet on top and press down to seal. Cut into individual ravioli shapes.
- 3
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- 4
Prepare the Butter Cream Sauce
In a saucepan over medium heat, melt the unsalted butter. Add the heavy cream and bring to a simmer, stirring occasionally. Season with salt and pepper.
- 5
Plate the Dish
Place the cooked ravioli on a serving plate. Drizzle with the butter cream sauce and top with freshly shaved truffle and grated Parmesan cheese.
