The site already has another ravioli dish: Ravioli with sun-dried tomatoes.And there are lobster dishes, but a lobster ravioli was not on it yet. Lobster ravioli is so delicious, especially when served with a good bisque. On Christmas Day 2020 we ate lobster ravioli.
Ingredients (2 persons)
- 200 gr. flour (Italian 00)
- 2 eggs (medium size)
- 1 lobster
- winter carrot
- 1 onion
- 3 stalks of celery
- 2 leeks
- 2 tomatoes
- 125 gr. ricotta
- 1/4 can of tomato paste
- dash of cooking cream
- a little parsley
- dash of cognac
- Possibly cayenne pepper
Prepare pasta dough
Beat the eggs in the bowl of a food processor until they are loose. Use a flat beater for this. Turn the beater and add the sifted flour little by little. Not all flour will probably need to be used.
When all the floar has been absorbed and mixed with the egg, check that the dough is neither too wet nor too dry. The dough should be elastic, it springs back slightly when a thumb is put into the dough. If the dough is too wet, add some flour and mix again.
Swap the flat beater for a dough hook and let the dough knead for 10 minutes.
Remove the dough from the mixing bowl, shape it into a ball and wrap in foil and place in the refrigerator for at least 1 hour.
Put the lobster in the freezer for 15 minutes. This makes him drowsy. Fill a large pan with water and cut some vegetables for the court. I myself use carrot, leek, onion and celery. Put the vegetables in the water and bring it to a boil. Let the water boil for quite some time.
Remove the lobster from the freezer and remove the plastic from the claws. If you don’t dare to do this, it is not necessary. Put the lobster in the boiling water. Head first. Keep the water boiling. Then close the lid and let the lobster cook for 5-6 minutes. A lobster of 500 gr. needs about 5 minutes, count for every 100 gr. 1 minute extra.
Remove the lobster from the boiling water, don’t throw the court away! Cool the lobster with cold water.
Remove the lobster meat from the lobster. Chop the nice meat (body and claws) and mash the remaining meat with the ricotta, some cayenne pepper and parsley. Mix the finely chopped lobster meat with the mashed ricotta / lobster and stir until incorporated. Keep cold.
Place the lobster shells in the court and bring to the boil. Add more vegetables, such as the garlic, tomato and extra leek. Let it cook for 1-1.5 hours and then remove the lobster shells from the court. Bring everything to the boil and let it simmer until it is reduced by half. Strain the court into a very fine sieve and bring it back to the boil.
Add a dash of cognac and let it reduce further. When the ‘soup’ is about 1/4 of the original amount, add the tomato paste. Stir well and then add a spoonful of cream and let it boil again and reduce to the desired thickness. It often takes me hours to completely reduce the bisque. The further reduced, the more intense the flavor. Taste the sauce and set aside.
Filling of the ravioli
Remove the pasta dough from the refrigerator and break off an egg-sized piece of the pasta dough. Knead something and run it through the largest setting of the pasta machine.
Fold the dough and pass it again through the maximum setting of the pasta machine. Repeat this a few times until the pasta paste is rectangular. Lower the setting of the pasta machine 1 level and run the dough through. Repeat this up to the highest position (narrowest). The dough is now smooth, long and thin. Place the sheet on a floured work surface.
Make a second pasta sheet in the same way.
Place the lobster filling on one of the two pasta sheets and place another lobster filling at a distance of about 2-3 cm until the sheet is full with piles of lobster filling.
Put the other (empty) sheet of pasta on the first sheet and press the pasta sheets together and press with your fingers next to the filling on the pasta, so that the two layers are joined together. Make sure there is no air between the filling.
Cut the ravioli from the pasta sheets with a ravioli knife / stamp. If you use a stamp, the sheets are pressed together extra. If you use a knife, press the pasta slightly together.
Heat the plates and the bisque. Let the bisque reduce further if necessary. Cook the ravioli in salt water for 2 minutes.
Serve 3-5 ravioli per person as a starter. Spoon these on a plate and serve the bisque separately.
Pour the bisque over the ravioli.
Serve with a wood-ripened chardonnay such as a white Burgundy or a Chardonnay from Hamilton Russel from South Africa.