Lobster & Crab Caramelle Recipe
Marinated tomato, seasonal lobster, crab, ricotta, lemon filled ravioli with leek fondue, spicy mostarda, pistachio pesto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Dough
Filling
Leek Fondue
Spicy Mostarda
Pistachio Pesto
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Mix together until a dough begins to form.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the cooked lobster meat, crab meat, ricotta cheese, lemon zest, salt, and pepper. Mix until well combined and set aside.
Leek Fondue Preparation
- 4
- 5
Make the Fondue
Pour in the heavy cream, season with salt and pepper, and let it simmer for another 5 minutes until slightly thickened. Set aside.
Spicy Mostarda Preparation
- 6
Mix the Mostarda
In a small bowl, whisk together the Dijon mustard, honey, and red pepper flakes until well combined. Set aside.
Pistachio Pesto Preparation
- 7
Blend the Pesto
In a food processor, combine the pistachios, basil leaves, Parmesan cheese, garlic, and olive oil. Blend until smooth. Season with salt to taste.
Assembly and Cooking
- 8
Roll Out the Dough
Divide the dough into quarters. Roll each quarter into thin sheets using a pasta machine or rolling pin.
- 9
Fill the Ravioli
Place small mounds of the lobster and crab filling onto one sheet of dough, spacing them evenly. Moisten the edges with water, then place another sheet of dough on top. Press down to seal and cut into squares.
- 10
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes until they float to the surface. Remove and drain.
- 11
Serve
On a plate, create a bed of leek fondue, place the cooked ravioli on top, drizzle with spicy mostarda, and finish with a dollop of pistachio pesto.