Homemade Toasted Lobster Ravioli Recipe

Homemade Toasted Lobster Ravioli Recipe

Recipe by Paggi Pazzo

Homemade Toasted Lobster Ravioli Recipe
Published: December 20, 2011

Prep time: 1 hour 30 min
Cook time: 20 min
Total time: 1 hour 50 min
Yield: 10 servings
Calories per serving: 285
Fat per serving: 10.8g

Ingredients

• 1 (1 1/2 – 2 lbs.) lobster
• 1 3/4 cups Antico Molino Caputo flour tipo 00
• 1 3/4 cups Moretti Semolina Flour
• 4 eggs
• 6 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons pepper
• 8 ounces diced tomatoes (San Marzano)
• 16 ounces fresh ricotta
• 1 cup fresh parsley
• 1 shallot
• 4 fresh basil leaves
• 2 garlic cloves

Cooking Directions

1. To make pasta dough, place 3 1/2 cups of flour on cutting board or counter and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 4 tablespoons of olive oil and 1 teaspoon of salt
2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
3. Take pasta dough and cover with large bowl for 30 minutes
4. If cooking lobster, boil water and place lobster in water for 12 minutes and remove when slightly undercooked. If buying steamed lobster, request lobster slightly undercooked (lobster meat will be cooked again to create filling)
5. Remove lobster meat, clean and place into a bowl
6. To prepare lobster filling, chop 1/2 of shallot, 3/4 cup of fresh parsley and add 2 tablespoons of olive oil to pan. Add salt and papper and cook for 3-5 minutes at low to medium heat. Then add lobster meat and cook at low heat for 5 minutes then remove to cool for 10 minutes
7. Add fresh ricotta to a bowl with lobster, shallot, parsley filling and mix. Then place in refrigerator for 30 minutes
8. To make ravioli, take pasta dough and flour on both sides, then use hands to flatten (if using a pasta machine, add dough to machine at highest level of 10 and continue to put pasta back in machine until pasta thins to level 2). Cut dough in half and use dough roller to flatten both pieces of pasta repeatedly turning pasta over (and flouring lightly) on both sides until pasta is almost paper thin (this will require 10-15 minutes)
9. If using ravioli maker, place one sheet of dough on top of ravioli maker but pocket dough firmly to create space for filling. Then add lobster-ricotta filling using a full tablespoon. Add second sheet of pasta on top of ravioli maker, pressing doughs together to keep lobster-ricotta filling firmly inside and then turn over (if not using a ravioli maker, use a small drinking glass or cookie cutter and press into pasta dough to shape out circles and then add filling and cover). Then use a fork to press against ravioli ends to create lined edges. Add flour to cooking sheet pan and place ravioli on top then freeze over night (I was able to make 28 large ravioli with pasta dough and filling)
10. For sauce, add chopped garlic to pan with olive oil for 2-3 minutes, then add diced tomatoes with chopped basil leaves and cook at low heat for 20 minutes
11. While sauce cooks, set oven to 400 degrees or set toaster oven for medium-high toast and cook for 10-15 minutes or until ravioli become golden brown
12. Remove from oven and let cool for 5 minutes and add to plate with a side of red sauce. Ready to serve