Lobster Ravioli Recipe
with seared sea scallops, rose sauce, chives and crumbled chèvre
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Ingredients
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Pasta Dough
Lobster Filling
Rose Sauce
Sea Scallops
Garnish
Method
Pasta Dough Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Lobster Filling Preparation
- 2
Prepare the Lobster Filling
In a bowl, combine cooked lobster meat, ricotta cheese, lemon zest, salt, and black pepper. Mix well and set aside.
Ravioli Assembly
- 3
Roll and Fill the Ravioli
Roll out the rested dough into thin sheets. Place small mounds of lobster filling on one sheet, leaving space in between. Brush the edges with water and lay another sheet on top. Press to seal and cut into individual ravioli.
Rose Sauce Preparation
- 4
Make the Rose Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, then stir in heavy cream and cook for another 5 minutes.
Scallops Preparation
- 5
