|This recipe is liked by 0 person(s).|
Nb persons: 0
|2 c cooked lobster meat, chopped roughly from 3- 1lb. lobster (set aside ¼ cup or so of lobster meat for the sauce),|
|1/2 lb||ricotta cheese|
|3-4 Tbsp||parmigiano-reggiano, grated|
|6||pasta sheets, or make your own!|
|1 c||semolina flour|
|1 c||all purpose flour|
|1 Tbsp||olive oil, extra virgin|
|olive oil, extra virgin|
|mushrooms handful,, (optional, I like them )|
|1/4 c||lobster meat|
|1 c||cream,, (warm in microwave so it won't curdle)|
|1/2 c||tomato sauce|
|a few||basil leaves chopped|
|pepper to taste|
1. Cook shallots in olive oil on medium high heat. Once the shallots have softened, add lobster meat and parsley. Take the pan off the heat and mix in the ricotta and Parmesan. Taste lobster filling and season with salt and pepper to taste.
2. On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. (I was able to make about 12 ravioli's on one sheet but it depends on the size of your pasta sheet.) Wet with egg wash (1 egg and a T Water) the pasta in between the lobster filling creating the borders of the ravioli's so they seal properly.
3. Top off with another pasta sheet. Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling. Cut each ravioli out with a pizza roller. Ensure the ravioli's are well sealed again (or they will open up in the water when cooking).
4. In a large pot of boiling water, cook the ravioli's for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)
5. LOBSTER SAUCE - for 4 servings If you want to make this sauce even more lobster-ey, cook the shells in the sauce and strain out. Cook shallots and garlic in oil. Add mushroom slices and cook on high heat. When the mushrooms have softened, add lobster meat, tomato sauce and heated cream.Turn down the heat and let the sauce simmer until it has slightly thickened. Add salt and pepper to taste. Add basil last.
6. PASTA DOUGH For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl.
Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.
Last Step: Don't forget to share!