Lobster Ravioli - Pebble Beach
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Lobster Ravioli

Lobster Ravioli

 

For the Pasta Dough:

Ingredients:

  • 500g ‘00’ flour
  • 90g egg white
  • 190g egg yolk
  • 1 coral of lobster (green)

 

Method:

Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn’t be dusty, nor should it be a big, gooey
ball). Add lobster coral at end. Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 2 hours before using.

 

For the Pasta Filling:

Ingredients:

  • 1 blanched lobster
  • 2 sprigs of tarragon
  • 2 spring onions
  • 50ml cream
  • salt & pepper

 

Method:

Place all ingredients in a food processor and pulse it to make a mousse.

 

To assemble the pasta:

Roll the pasta until very thin. Next cut out circles of pasta. Pipe the filling into the centre of a circle and place another circle on top. Crimp the edges to ensure there is no air left inside the filling. Blanch in boiling water until they float and then put directly into ice water and store. When required cook in a large pan of boiling water for 6-7 minutes.