Description
Indulge in the elegance of homemade Lobster & Tarragon Ravioli, enriched with fresh ricotta, aromatic herbs, and the luxurious scent of black Perigord truffles. This sophisticated Italian-inspired dish features delicate pasta dough wrapped around a luscious lobster filling, complemented by a bright lemon and olive oil dressing for a truly decadent meal.
Ingredients
Scale
Pasta Dough
- 1 2/3 Cup 00 Flour
- 2 Whole Free Range Organic Eggs + 1 Yolk (Reserve leftover egg white for egg wash)
- 1 Glug of High Quality Olive Oil
- Healthy Sprinkle of Salt
- Healthy Sprinkle of Coarsely Chopped Fresh Tarragon
Egg Wash
- Egg Whites from 1 Egg
- 1 Splash of Water
Filling
- 1 Small Lobster (Freshly Boiled)
- 3-4 TSBP Fresh Ricotta Cheese
- 1 Small Shallot (Finely Chopped)
- 2 Cloves Garlic (Minced)
- Kosher Salt (To Taste)
- Freshly Cracked Peppercorn (To Taste)
- Lemon Zest from 1/2 Lemon
Finishing and Garnish
- Fresh Lemon Juice (from 1/2 Lemon)
- Olive Oil (for drizzling)
- Fresh Black Perigord Truffle (for shaving)
- Fresh Tarragon (for garnish)
Instructions
- Prepare the Pasta Dough: In a large bowl, combine 00 flour, a healthy sprinkle of salt, and chopped fresh tarragon. Make a well in the center and crack in 2 whole eggs plus 1 yolk. Add a glug of high-quality olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface until smooth and elastic, about 8-10 minutes. Wrap in plastic and rest for at least 30 minutes.
- Cook and Prepare Lobster: Boil the lobster until cooked through, then remove meat from shell. Chop the lobster meat finely to incorporate into the filling.
- Make the Ravioli Filling: In a bowl, combine chopped lobster meat, fresh ricotta cheese, finely chopped shallot, minced garlic, lemon zest from half a lemon, kosher salt, and freshly cracked pepper to taste. Mix gently until well combined.
- Roll Out the Pasta: Divide the rested dough into portions. Using a pasta machine or rolling pin, roll dough into thin sheets about 1-2 mm thick. Ensure even thickness to allow delicate ravioli.
- Assemble the Ravioli: Place small spoonfuls of the lobster filling spaced evenly on one sheet of pasta. Brush around the filling with prepared egg wash (egg whites plus splash of water) to help seal. Lay a second sheet of pasta over the top, gently pressing around filling pockets to remove air and seal edges. Cut ravioli into desired shapes. Press edges firmly or use a fork to crimp.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli carefully and cook until they float to the surface, about 3-4 minutes. Remove gently with a slotted spoon.
- Prepare Dressing and Serve: In a small bowl, mix fresh lemon juice and olive oil. Drizzle this over the cooked ravioli arranged on plates. Finish by shaving fresh black Perigord truffle generously over the top and garnish with fresh tarragon sprigs. Serve immediately.
Notes
- Use fresh, high-quality ingredients to enhance the delicate flavors of the lobster and truffle.
- Ensure pasta dough rests properly to develop gluten and make rolling easier.
- If 00 flour is unavailable, substitute with all-purpose flour but expect a different texture.
- Handle ravioli gently when cooking to prevent tearing and filling loss.
- Fresh Perigord truffle is expensive but adds incredible aroma and flavor; you can substitute with truffle oil if needed for a more affordable option.
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli)
- Calories: 420
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 155mg
