Ravioli Di Aragosta Recipe
ravioli filled with lobster – creamy butter emulsion – lemon zest – parmigiano
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Ingredients
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Ravioli Dough
Lobster Filling
Butter Emulsion
Garnish
Method
Make the Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Use a fork to gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Prepare the Lobster Filling
- 3
Mix the Filling
In a bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, chives, salt, and black pepper. Mix until well combined.
Assemble the Ravioli
- 4
Roll Out the Dough
Divide the rested dough into four pieces. Roll out one piece at a time on a floured surface until very thin.
- 5
Fill the Ravioli
Place small spoonfuls of the lobster filling about 1 inch apart on half of the rolled dough. Fold the other half over the filling and press to seal, cutting between each ravioli.
Cook the Ravioli
- 6
Boil 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 and are cooked through.
Make the Butter Emulsion
- 7
Prepare the Emulsion
In a saucepan, melt the butter over low heat. Stir in the lemon zest, lemon juice, and salt. Whisk until combined and slightly emulsified.
Serve
- 8
Plate the Dish
Place the cooked ravioli on a plate, drizzle with the butter emulsion, and garnish with Parmesan cheese and chopped chives.
