Lobster Ravioli, Truffle Oil Beurre Blanc Recipe

Preparation and Cooking

1. 1

   Make the Filling

   In a bowl, combine the chopped lobster meat, ricotta cheese, egg, salt, and black pepper. Mix well and set aside.

2. 2

   Prepare the Dough

   On a clean surface, mound the flour and make a well in the center. Add the egg and salt into the well. Gradually mix the flour into the egg using a fork until a dough forms. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Roll Out the Dough

   Divide the dough into quarters. Roll out each quarter using a pasta machine or a rolling pin, until thin (about 1/16 inch). Cut into squares or circles, about 3 inches in diameter.

4. 4

   Assemble the Ravioli

   Place a teaspoon of lobster filling in the center of half of the pasta squares. Brush the edges with water, then top with another pasta square. Press to seal, ensuring no air is trapped. Repeat until all the filling is used.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

6. 6

   Make the Truffle Oil Beurre Blanc

   In a saucepan, combine 1/4 cup of white wine and 1/4 cup of heavy cream. Simmer over medium heat until reduced by half. Remove from heat and whisk in 1/2 cup of unsalted butter, one piece at a time, until emulsified. Stir in a drizzle of truffle oil and season with salt to taste.

7. 7

   Serve

   Plate the ravioli and drizzle with truffle oil beurre blanc. Garnish with fresh herbs if desired.