Ravioli Au Homard, Beurre Blanc À L’huile De Truffe Recipe
Indulge in our exquisite Ravioli au Homard, featuring delicate pasta parcels filled with succulent lobster, drizzled with a luxurious beurre blanc infused with aromatic truffle oil. Each bite is a symphony of flavors, perfectly balancing the richness of the lobster with the creamy, earthy notes of the truffle, creating a truly decadent dining experience.
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Ingredients
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Ravioli Dough
Lobster Filling
Truffle Butter Sauce
Method
Prepare the Ravioli Dough
- 1
Mix the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until the dough starts to come together.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Prepare the Lobster Filling
- 3
Mix the Filling
In a bowl, combine the chopped lobster meat, ricotta cheese, chives, lemon zest, salt, and black pepper. Mix well and set aside.
Assemble the Ravioli
- 4
Roll out the Dough
Divide the dough into four pieces. Roll out each piece thinly using a pasta machine or rolling pin.
- 5
Fill and Shape the Ravioli
Place small spoonfuls of the lobster filling on the dough, leaving space between each. Fold the dough over to cover the filling and press down to seal. Cut into individual ravioli.
Prepare the Truffle Butter Sauce
- 6
Make the Sauce
In a saucepan, melt the butter over medium heat. Add the minced shallots and sauté until translucent. Deglaze with white wine, reduce by half, then stir in the heavy cream and simmer until thickened. Add truffle oil, salt, and pepper to taste.
