Ravioli Di Aragosta Recipe

Prepare lobster and asparagus

If lobster is cooked whole, remove meat from tails and claws and chop finely into small 1/4-inch pieces. Blanch asparagus in boiling salted water for 1 minute until bright green, then transfer to ice water; drain and finely chop to similar size as lobster.

In a bowl, combine chopped lobster, ricotta, grated Parmigiano, chopped asparagus, lemon zest, minced chives, kosher salt, and black pepper. Add the egg and gently fold to combine; the filling should be moist but hold together. Taste and adjust seasoning. Refrigerate in a covered bowl while you make the pasta dough.

On a clean work surface, combine all-purpose flour and semolina into a mound. Make a well in the center and add eggs, olive oil, and salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5–7 minutes). Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Divide dough into 4 pieces. Keep unused pieces covered. Roll each piece through a pasta machine to thin sheets to about setting 6–7 (or roll by hand to about 1/16-inch thickness). Dust with semolina or flour to prevent sticking.

Using a spoon or piping bag, place about 1 tsp (level) of filling every 1.5 inches along one sheet. Lightly brush around each mound with water or beaten egg. Lay a second sheet over the top and press gently around each filling to seal, expelling air pockets. Cut ravioli into 2.5–3 inch squares or use a ravioli cutter. Crimp edges to ensure sealed. Place finished ravioli on a floured tray and refrigerate for 15 minutes to firm.

In a sauté pan over medium heat, warm 1 tablespoon olive oil. Add the minced shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Deglaze with the white wine, simmer 1–2 minutes to reduce slightly. Add tomato purée and lobster or fish stock. Simmer gently for 6–8 minutes to concentrate flavor.

Reduce heat to low and stir in heavy cream. Warm through without boiling for 2–3 minutes. Whisk in the butter to finish and season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat, stirring occasionally.

Bring a large pot of salted water to a gentle rolling boil. Meanwhile, heat a separate large sauté pan over medium-high heat for prawns.

Cook prawns

Toss tiger prawns with 1 tablespoon olive oil, 1 minced garlic clove, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Sear in the hot pan 1.5–2 minutes per side until opaque and just cooked through. Remove from pan and keep warm.

Cook ravioli in the boiling water in batches, 3–4 minutes for fresh ravioli (or until they float and are tender). Use a slotted spoon to transfer ravioli directly into the warm tomato cream sauce pan (do not overcrowd). Gently swirl to coat ravioli in sauce for 1 minute, adding a splash of reserved pasta water or lobster stock if sauce needs thinning.

Divide sauced ravioli among 4 warm plates (about 6 ravioli per serving). Arrange two seared tiger prawns on top of each portion.

Spoon any remaining tomato cream around the ravioli. Top with a scattering of microgreens, a light drizzle (1 tsp) of extra virgin olive oil, a sprinkle of grated Parmigiano-Reggiano, and a pinch of sea salt flakes.

Serve immediately.