Lobster Ravioli

Ingredients

Lobster Ravioli
1 lb. Phillips Lobster Meat, divided
1 cup ricotta cheese
1/2 cup freshly shredded Parmesan cheese, plus more for garnish
1 lemon, zested
2 Tbsp. freshly chopped thyme
1 Tbsp. garlic powder
salt, to taste
pepper, to taste
4 large eggs (room temperature)
2.5 cups plus 1 Tbsp. “00” flour (finely ground pizza/pasta flour)
1/3 cup + 1 Tbsp. all-purpose flour
1 tsp. salt
1/2 stick butter

Lemon Beurre Blanc Sauce
1/4 cup shallots, very finely minced
1 cup dry white wine
1/4 cup lemon juice
1/4 cup heavy cream
2 sticks butter, cold & cut into 1” cubes
1 pinch cayenne pepper
salt, to taste

Cooking Instructions

• Divide lobster in half. Chop half of the lobster into ~1/4″ pieces. Reserve the other half and chill until ready to serve.
• In a large bowl, combine chopped lobster, ricotta, parmesan, lemon zest, thyme, garlic powder, salt, and pepper. Mix until well-integrated. Cover and refrigerate until ready for use.
• In a food processor, add eggs, flour, and salt. Pulse until crumbs begin to form and mixture is able to be pressed into a dough.
• Remove dough from processor and form into a ball. Wrap with plastic wrap and let rest in fridge for at least 20 mins.
• Remove dough from fridge, discard plastic wrap, then divide dough into quarters. Using your hands, flatten each quarter out.
• Using a pasta maker and working one dough quarter at a time, run dough through widest setting first (do this 4 times). Then run dough through the next narrower setting two times, then repeat the process for the next two narrower settings. There are 8 width settings on our Kitchen Aid. The above process would go like this for each dough quarter: [4 times through setting 1] + [2 times through setting 2] + [2 times through setting 3] + [2 times through setting 4].
• Once all 4 dough quarters have been made into sheets, lay out each sheet and cut them in half widthwise so that you’re left with 8 equal length sheets.
• Working 2 sheets at a time, lay out 1 sheet and place 5-6 Tbsp-sized scoops of ravioli filling equally spaced apart. Lay 2nd sheet over top of 1st sheet, then with your hands seal the pasta dough in between each filling scoop. Using a ravioli press or your fingers, tightly seal the pasta surrounding the edge of each filling scoop to permanently create a pocket of filling. Then using a 3” ring mold or cookie cutter, cut ravioli from the pasta sheet. Repeat with remaining sheets and filling.
• Bring a large pot of salted water to boil. Boil half of the ravioli for 6-7  mins or until floating and tender. Remove from water and drain. Repeat with remaining ravioli.

While ravioli are cooking, prepare Lemon Beurre Blanc and warm lobster topping:

• In a small pan over medium-high heat, add shallots, wine, and lemon juice then bring to simmer. Reduce heat and continue to simmer until liquid is reduced by about 1/2, about 3-4 mins. Whisk in heavy cream and continue simmering for another 1-2 mins.
• While keeping heat low and removing pan from heat occasionally (if necessary), whisk in butter 1 cube at a time. Continually whisk until butter melts and integrates. Repeat with remaining butter and continue whisking constantly to emulsify sauce.
• Once butter has been completely integrated and sauce has thickened a bit, remove pan from heat and season with cayenne pepper and salt.
• Meanwhile, in a separate small pan, melt 1/2 stick butter over medium heat. Add remaining un-chopped lobster and toss cooking until heated through, about 2-3 mins.

Assemble dish:

• To serve: plate 5 to 6 ravioli then top with Lemon Beurre Blanc sauce to taste, some warmed lobster, then garnish with parsley. Repeat with remaining ingredients for more servings. Enjoy!

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