Xl Ravioli With Lobster Recipe
Served with home-made bread
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Ingredients
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Fresh pasta & ravioli
Lobster filling
Sauce
To finish & serve
Method
Fresh pasta & ravioli
- 1
Make the dough
On a clean work surface, mound the flour and semolina and make a large well. Crack the eggs into the well, add 2 tbs olive oil and 1 tsp salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 1–2 tbs flour; if too dry, add a few drops of water.
- 2
Rest and roll
Wrap the dough in plastic and rest at room temperature for 30 minutes. Divide into 2 pieces. Using a pasta machine or rolling pin, roll each piece into long sheets about 1.5–2 mm thick (for XL ravioli you want a sturdy sheet but not too thick). Dust with semolina to prevent sticking.
- 3
Assemble XL ravioli
On one sheet, place large dollops (about 3 tbs each) of the lobster filling spaced 3–4 inches apart. Brush the edges and between filling mounds lightly with water or beaten egg to seal. Lay a second sheet over the filled sheet, pressing gently around each mound to remove air and seal. Cut with a large round cutter or knife into individual XL ravioli (about 4–5 inches diameter). Crimp edges to ensure a tight seal. Place finished ravioli on a lightly floured tray and refrigerate for 15 minutes to firm.
Lobster filling
- 4
Prepare the lobster meat
If using live lobster: bring a large pot of salted water to a boil and cook lobster 8–10 minutes for 1.5–2 lb. Remove, cool until touchable, then remove tail and claw meat. Chop meat into 1/2-inch pieces. If using pre-cooked lobster meat, chop to size. Reserve any juices/shells to make stock if available.
- 5
Cook aromatics & combine
In a small skillet over medium heat, melt 2 tbs butter. Add minced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly. In a bowl, combine chopped lobster, sautéed shallot/garlic, mascarpone (or ricotta), lemon zest, chopped chives, 1/2 tsp sea salt, 1/2 tsp pepper and 1/4 cup grated Parmigiano-Reggiano. Mix gently but thoroughly; taste and adjust seasoning. Chill filling 10–15 minutes to firm for easier handling.
Sauce
- 6
Make the beurre blanc style sauce
In a sauté pan over medium heat, melt 4 tbs butter. Add sliced garlic and cook 30–45 seconds to infuse (do not brown). Add 1/4 cup dry white wine and 1/2 cup lobster or shellfish stock; increase heat to medium-high and reduce by about half (3–4 minutes). Reduce heat to low and stir in 1/2 cup heavy cream; simmer gently 2–3 minutes until sauce slightly thickens. Add 1 tbs lemon juice, chopped tarragon or chives, 1/2 tsp salt and 1/4 tsp pepper. Keep sauce warm on the lowest heat, whisking occasionally.
Cook & finish
- 7
Cook ravioli
Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes for fresh pasta (they will float and feel tender; timing may vary depending on thickness). Use a slotted spatula to lift ravioli out, reserving 1/4 cup of the cooking water.
- 8
Finish in sauce
Add cooked ravioli to the warm sauce and gently coat. If sauce seems too thick, add reserved cooking water 1–2 tbs at a time until desired consistency is reached. Add the 2 tbs butter for gloss and swirl to incorporate. Taste and adjust seasoning.
- 9
Plate and serve
Place 1 XL ravioli on each warmed plate (or 2 if smaller). Spoon sauce over and around each ravioli. Sprinkle with chopped parsley and additional grated Parmigiano-Reggiano. Finish with a light pinch of coarse sea salt if desired. Serve immediately with slices of warm home-made bread.
Home-made bread (simple accompaniment)
- 10
Quick no-fuss rustic loaf (make ahead)
Combine 3 cups all-purpose flour, 1.5 tsp instant yeast, 1.5 tsp salt, and 1.25 cups lukewarm water in a bowl. Mix to a shaggy dough, cover, and let rise at room temperature for 2–3 hours until doubled. Turn onto a floured surface, shape into a round, place on parchment, and bake in a preheated 450°F (230°C) oven with a covered Dutch oven or a tray of water for steam for 25–30 minutes covered, then 10–12 minutes uncovered until deeply golden. Cool slightly before serving.