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Ingredients
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Ravioli
Beurre Blanc
Method
Ravioli Preparation
Make the Filling
In a mixing bowl, combine the lobster meat, ricotta cheese, parmesan cheese, egg, salt, and pepper. Mix until well combined.
Assemble the Ravioli
Lay out a sheet of fresh pasta. Place a teaspoon of the filling mixture about 2 inches apart on one half of the pasta sheet. Fold the other half over to form a pocket and press down around each filling to seal. Cut between the ravioli and allow to rest.
Beurre Blanc Preparation
Make the Sauce
In a saucepan over medium heat, combine the white wine and shallots. Reduce this mixture until almost dry. Lower the heat and slowly whisk in the butter, one piece at a time, until fully incorporated.
Finish the Sauce
Stir in the heavy cream, truffle oil, salt, and pepper. Keep warm until ready to serve.
Cooking
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serve
Plate the ravioli and drizzle with the truffle beurre blanc sauce. Serve immediately.