Lobster Ravioli
Ingredients
Ravioli Filling
-
1
unit
Vidalia onion, peeled and thinly sliced
-
1
cup
ricotta
-
1
unit
zest from 1 lemon
-
¼
cup
freshly grated Parmesan-Reggiano
-
1
large
egg yolk
-
to taste
unit
Kosher salt
-
½
teaspoon
crushed red pepper
Ravioli Pasta
-
1¼
cups
all-purpose flour, plus more for dusting
-
7
tablespoons
fine cornmeal
-
9
large
egg yolks
-
1
tablespoon
extra-virgin olive oil
-
4
tablespoons
water, plus more as needed
Cream Sauce
-
2
unit
lobster tails
-
1
cup
heavy cream
-
2
tablespoons
unsalted butter
-
1
unit
zest from 1 lemon
-
to taste
unit
freshly ground black pepper
-
to taste
unit
Kosher salt
-
to taste
unit
crushed red pepper
Instructions
- Caramelize the sliced Vidalia onions in olive oil until soft and browned, then mince and set aside.
- Combine ricotta, Parmesan-Reggiano, minced onions, egg yolk, salt, and crushed red pepper in a bowl.
- In a stand mixer, combine flour and cornmeal, then add egg yolks, olive oil, and water until a dough forms.
- Knead the dough until smooth, cover, and chill for at least 30 minutes.
- Roll out the dough and cut into sheets, placing filling on the sheets and sealing to form ravioli.
- Boil lobster tails in salted water until opaque, then chop the meat.
- In a skillet, simmer cream, butter, lemon zest, salt, and pepper for about 7 minutes.
- Cook ravioli in boiling water until they float, then transfer to the cream sauce with the lobster.
- Serve the ravioli garnished with crushed red pepper and Parmesan cheese.
Nutrition Facts (estimated)
Servings
4
Calories
967
Total fat
54g
Total carbohydrates
86g
Total protein
34g
Sodium
337mg
Cholesterol
617mg
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