Ravioli di Aragosta
Lobster ravioli in a light tomato-and-cream bisque sauce
- Difficulty
- Total time
- 2 h
- Hands-on
- 1 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentpasta machine or rolling pin, large pot, saucepan, fine sieve
Tasterich, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Dough
- 300 g flour, "00" (amount estimated)
- 3 eggs (amount estimated)
Lobster filling
- 1 lobster, about 600 g, cooked (or 300 g lobster meat) (amount estimated)
- 100 g ricotta (added by Totsuki AI)
- 1 tbsp chives (added by Totsuki AI)
- 1 tsp lemon zest (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
Sauce
- 2 tbsp olive oil (added by Totsuki AI)
- 1 shallot, minced (added by Totsuki AI)
- 1 tbsp tomato paste (added by Totsuki AI)
- 2 tbsp brandy (added by Totsuki AI)
- 200 ml fish stock (added by Totsuki AI)
- 150 ml cream (added by Totsuki AI)
- basil, to taste (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Knead the flour and eggs into a smooth dough and rest for 30 minutes wrapped.+
- 2
Remove the lobster meat, chop it and mix with the ricotta, chives, zest and salt. Keep the shells.+
- 3
Fry the shells in the olive oil, add the shallot and tomato paste, flambé with the brandy, add the stock and simmer for 15 minutes. Strain, add the cream and reduce until it coats a spoon.+
- 4
Roll the dough thin, place teaspoons of filling, cover with a second sheet, press out the air and cut into ravioli.+
- 5
Boil for 3 minutes, then toss gently in the sauce. Finish with basil.+