Lobster Ravioli
Ingredients:
- Lobster:
- 1/2-inch water
- 2 lemons, quartered
- 1 1.25 lb lobster
- 2 lb lobster
- Pasta: Ravioli
- 1 cup flour
- 4 egg yolks
- 1 teaspoon EVOO
- 1 pinch salt
- Pasta Filling:
- 1lb lobster meat, sliced
- 1/2 cup mascarpone
- Pasta Sauce:
- 2 stocks green garlic
- 1/2 cup extra virgin olive oil
- 1 nub butter
- 1/2 cup white wine
- 1/4 cup 35% cream
- 1 kosher salt
- 3 twists black pepper
Directions:
Lobster:
In a large pot, add 1/2-inch water and 2 lemons quartered. Bring to a boil and steam with lid on 1.25 lb lobster for 9 minutes/ 2 lb lobster for 12 minutes. Remove and let cool.
Pasta:
Mix the ingredients together. Knead for 8 minutes until smooth. Wrap and let rest for 20 minutes.
Pasta Filling:
Slice the green tops off the garlic and a cover in oil. Bring up to a soft simmer and chill. Blend aggressively and strain.
Mix lobster and mascarpone together set aside.
Roll out the pasta. Add a 2 oz portion of the mixture every 4 inches. Top them off and punch out your raviolis with a ring mold. Remove air and seal them up.
Boil in salted water for 2 minutes.
In a medium saucepan pan, cook chopped garlic in butter, deglaze with white wine. Reduce by half and add cream. Reduce by half again and add cooked ravioli. Adjust seasoning and plate.
Plate ravioli and garnish with green garlic oil.
