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Ingredients
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Pasta
Method
Preparation
Make the Agnolotti Dough
In a mixing bowl, combine semolina flour, all-purpose flour, and squid ink. Make a well in the center and add the eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Lobster Sugo
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add lobster tails and cook until they turn bright red. Remove lobster tails and set aside. Add cherry tomatoes to the pan and cook until they soften. Pour in white wine and fish stock, bring to a simmer, and let reduce for 10 minutes. Season with salt and pepper.
Cook the Lobster
Once the sauce has thickened, add the lobster tails back into the pan and cook for an additional 5 minutes. Remove from heat.
Roll and Fill Agnolotti
Roll out the rested dough into thin sheets. Cut into squares, place a spoonful of lobster filling from the sugo in the center, and fold over to create agnolotti. Seal the edges with a fork.
Cook Agnolotti
Bring a pot of salted water to a boil. Cook agnolotti for 3-4 minutes until they float. Remove and add to the lobster sugo, gently tossing to coat.
Serve
Plate the agnolotti with lobster sugo and garnish with soft herbs.