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Ingredients
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Ravioli Dough
Lobster Filling
Truffle Oil Beurre Blanc Sauce
Method
Preparing the Ravioli Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt together. Create a well in the center, crack the eggs into it, and gradually incorporate the flour with your hands until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Making the Filling
- 3
Combine Filling Ingredients
In a bowl, mix the chopped lobster meat, ricotta cheese, Parmesan cheese, chopped chives, salt, and pepper until well combined.
Assembling the Ravioli
- 4
Roll Out the Dough
Divide the rested dough into quarters. Roll out one piece at a time into thin sheets using a pasta machine or a rolling pin.
- 5
Shape the Ravioli
Place small spoonfuls of the filling about 1 inch apart on one sheet of dough. Moisten the edges with water, then fold the dough over to create pockets. Press to seal and cut into individual ravioli.
Cooking the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.
Making the Truffle Oil Beurre Blanc
- 7
Prepare the Sauce
In a saucepan, sauté the minced shallots in a bit of butter until translucent. Add the white wine and simmer until reduced by half. Stir in the heavy cream and simmer for a few more minutes.
- 8
Finish the Sauce
Remove from heat and gradually whisk in the remaining butter until melted. Stir in the truffle oil and season with salt and pepper to taste.
Serving
- 9
Plate and Serve
Plate the cooked ravioli, drizzle with truffle oil beurre blanc, and garnish with additional chives if desired.
