Ingredients
- For the Ravioli
- 1 cup (250 ml) Raw Lobster Meat; diced (shells reserved)
- ½ cup (125 ml) Mascarpone Cheese
- ½ teaspoon (3 ml) Grated Lemon Zest
- 1 Shallot; minced
- ¼ cup (60 ml) Fennel minced
- 2 tablespoons (30 ml) fresh Tarragon; minced
- Salt and Freshly Ground Pepper
- ¼ cup (60 ml) White Wine
- For the Sauce
- 1 cup (250 ml) Shallots, thinly sliced
- 2 cups (500 ml) Lobster Shell Pieces chopped coarsely
- 1 tablespoon (15 ml) Tomato Paste
- 1 pinch Saffron
- 1 cup (250 ml) White Wine
- ⅔ cup (160 ml) Cold Butter, cubed
- Salt and Freshly Ground Pepper
- For the Pasta Dough
- 3 cups (750 ml) All-Purpose Flour
- 1 teaspoon (5 ml) Salt
- 4 Eggs
Instructions
- Ravioli filling
- Heat butter and olive oil in a large skillet.
- Add shallots and fennel and cook until soft and translucent, about 3 minutes.
- Add white wine and cook until reduced to syrup-like consistency, about 10 minutes.
- Add lobster meat, cooking until just opaque.
- Remove from heat and place into a large mixing bowl and allow to cool.
- In a medium bowl, combine mascarpone cheese, lemon zest and tarragon.
- Mix in cooled lobster mixture and combine well.
- Season with salt and pepper and taste to adjust seasoning if necessary.
- (The mixture can be prepared ahead of time and stored in refrigerator for up to one day)
- Pasta
- In an electric mixer fitted with a dough hook, combine flour and salt.
- Add eggs 1 at a time and continue to mix.
- Drizzle in a little warm water if necessary to form a ball.
- Sprinkle some flour on work surface, knead the dough until elastic and smooth.
- If using a machine to roll out, continue with recipe.
- If rolling out by hand, wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in thirds, cover and reserve the dough you are not immediately using to prevent it from drying out.
- Dust the counter and dough with flour.
- Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting.
- Guide the sheet of dough with the palm of your hand as it emerges from the rollers.
- Reduce the setting and crank the dough through again changing the setting each time until the dough is paper, thin about 1/8-inch (6 mm) thick. (Kitchen Aid setting number 4 or 5)
- Dust the counter and dough with flour, lay out the long sheet of pasta.
- Brush the top surface of dough with egg wash.
- Drop 1 tablespoon (15 ml) of cooled filling about 2-inches (5 cm) apart on half the sheet of pasta. Fold the unfilled half over the filling.
- With a small cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with flour to prevent them from sticking.
- Cook the ravioli in plenty of boiling salted water for 10 to15 minutes.
- Ravioli will float to the top when cooked so be careful not to overcrowd the pot.
- Lift the ravioli from water with a large strainer or slotted spoon.
- Plate the pasta, drizzle with sauce and Garnish with chopped Tarragon
- Sauce
- In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 2 tablespoons (30 ml) of butter.
- Deglaze with the wine and bring to a boil.
- Remove from the heat and let steep for 5 minutes. Strain.
- Return the cooking liquid to the saucepan and discard the shallot and lobster shell mixture.
- Bring the cooking juices to a boil and reduce until about ¼ cup (60 ml) of sauce remain.
- Over low heat, gradually add the butter, whisking constantly. Adjust the seasoning.
- If necessary, add a little pasta cooking water if the sauce seems too thick when you are ready to serve.
- Meanwhile, in a large pot of salted boiling water, cook the ravioli for 4 to 5 minutes. Drain. Oil lightly. Divide the ravioli among four bowls. Drizzle with the lobster butter sauce. Season with salt and Freshly Ground Pepper
