Ravioli Di Astice E Mascarpone Recipe
lobster and mascarpone ravioli, melted tomatoes, parmigiano reggiano
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Ingredients
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Ravioli and Sauce Ingredients
Method
Preparation and Cooking Instructions
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix the cooked lobster meat with mascarpone cheese, black pepper, and a pinch of salt. Set aside.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 4
Fill the Ravioli
Place small spoonfuls of the lobster filling on one sheet of pasta, leaving space between each. Moisten the edges of the pasta with water, then fold over to create a pocket. Press to seal and cut into individual ravioli.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 4 minutes or until they float to the surface. Remove with a slotted spoon.
- 6
Prepare the Sauce
In a pan, heat a drizzle of olive oil over medium heat. Add the diced tomatoes and cook until softened, about 5-7 minutes. Season with salt and pepper.
- 7
Serve
Plate the ravioli and spoon the melted tomatoes over the top. Garnish with grated parmigiano reggiano and fresh basil leaves.
