Ravioli With Lobster Recipe
House-made summer corn and ricotta ravioli tossed with freshly shucked Maine lobster, smoked bacon, roasted corn and aged Italian brandy crema
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Ingredients
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Ravioli dough
Filling
Lobster & garnish
Aged Italian brandy crema
To cook & finish
Method
Ravioli dough
- 1
Make dough
On a clean work surface, combine flours and salt, form a well. Crack the 3 eggs and 1 yolk into the well, add 1 tablespoon olive oil. Using a fork, slowly incorporate flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. If dough is sticky, dust lightly with flour. Wrap in plastic and rest at room temperature for 30 minutes.
- 2
Roll dough
Divide dough into 4 pieces. Keep pieces covered. Roll or run through a pasta machine to thin sheets to about setting 5–6 (very thin but not translucent). Lay sheets on lightly floured surface, cover with a towel to prevent drying while preparing filling.
Filling
- 3
Prepare corn
If using fresh corn, cut kernels from cobs. To roast: heat a skillet over medium-high heat, add corn kernels and a pinch of salt, cook, stirring occasionally, until golden-brown in spots (4–6 minutes). Allow to cool. Reserve 3–4 tablespoons for garnish; fold remainder into filling.
- 4
Make ricotta filling
In a bowl combine well-drained ricotta, 1/2 cup grated cheese, lemon zest, chopped chives, roasted corn (about 3/4 cup), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Mixture should be thick — if very loose, chill for 15 minutes or strain further. Portion the filling into heaping teaspoons (about 1 tsp to 1.5 tsp per raviolo depending on size).
Assembling ravioli
- 5
Form ravioli
Brush a thin line of beaten egg across a pasta sheet where you will seal. Place 1 tsp–1.5 tsp of filling per ravioli spaced roughly 1 inch apart. Lay a second sheet over, pressing around each mound to remove air. Use a ravioli cutter or knife to cut individual pieces; press edges firmly to seal. Crimp with a fork if desired. Place formed ravioli on a lightly floured tray covered with a towel.
Lobster & garnish
- 6
Prepare bacon and lobster
Dice bacon and cook in a skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to paper towels and reserve 1 tablespoon of rendered bacon fat in the pan (discard excess or save). If lobster is raw, poach in salted simmering water for 2–3 minutes until just cooked, then cool and chop. If using pre-cooked lobster, warm gently later. Reserve lobster meat in a bowl and toss with lemon juice, chopped tarragon and parsley; season lightly with salt and pepper.
- 7
Sauté aromatics and combine
In the skillet with 1 tablespoon bacon fat (or 1 tbs butter if needed), add 2 tbs butter and minced shallot. Sauté over medium heat until translucent, about 2 minutes. Add roasted corn (reserved amount) and warm through, about 1–2 minutes. Add chopped lobster and warm very briefly (30–45 seconds) to prevent overcooking. Stir in crisp bacon, adjust salt and pepper. Add a tablespoon of lemon juice if more brightness is needed.
Aged Italian brandy crema
- 8
Make crema
In a small saucepan over low heat, warm the heavy cream until it begins to steam (do not boil). Stir in 2 tablespoons aged Italian brandy and 1 tablespoon cold butter, whisking constantly until butter melts and the sauce thickens slightly, about 2–3 minutes. Season with 1/4 tsp salt and a pinch of white pepper. Keep warm on very low heat.
To cook & finish
- 9
Cook ravioli
Bring a large pot of salted water (about 6 cups) to a rolling boil. Reduce to a gentle boil and add ravioli in batches so they have room. Cook for 2.5–4 minutes depending on thickness, until al dente and the pasta floats. Use a slotted spoon to transfer ravioli directly to the skillet with lobster mixture and warm crema, or to a bowl if working in batches.
- 10
Toss and plate
Add warmed brandy crema to the skillet with lobster/corn/bacon over low heat, stirring to combine. Gently add cooked ravioli and toss carefully to coat without breaking. Finish with 1 tablespoon olive oil or a small knob of butter for gloss. Taste and adjust seasoning. Plate ravioli, spooning remaining lobster and sauce over the top. Garnish with reserved roasted corn, chopped herbs or microgreens.
- 11
Serve
Serve immediately while hot. Offer extra grated cheese and a squeeze of lemon on the side.
