You could probably consider ravioli to be my signature dish. I love serving those delicate parcels that burst with flavor. When Auldo and Teun came over for lobster bisque, I used one of the leftover lobster tails (and a bit of the stock) to make lobster ravioli. They were nice, but not spectacular. I proceeded to make lobster ravioli a few more times to get them just right. The first two times I added potato to the filling, which is often used in seafood ravioli, and I tried both chopped and pureed lobster in the filling. The second time I used a reduced stock for the sauce, which turned out bitter. The third time I added shallots to the filling to enhance the flavor, but the shallots overpowered the lobster. That time I cooked the ravioli in the stock, which was nice. It was my fourth effort last night that turned out delicious. Oh we have such a hard life as guinea pigs, having to eat lobster ravioli every week 😉
This time I used half of the lobster stock to cook the ravioli, and I reduced half of the stock for the sauce. The stuffing was mostly just lobster, pureed, including the tomalley for added flavor. These lobster ravioli are very delicate and elegant but full of flavor at the same time. The sauce is just as delicate, but creamy at the same time. This is how I will make lobster ravioli from now on. Yet one more wonderful ravioli recipe to choose from.
For about 25 ravioli, 2 servings as a main course or 4 servings as an appetizer
1 live lobster of 600 grams (1.3 lbs)
about 100 grams (1 1/4 cup) Italian 00 flour
200 grams (7 oz) vine-ripened cherry tomatoes
4 basil leaves
1 Tbsp heavy cream
150 ml (1/2 cup + 2 Tbsp) dry white wine
2 Tbsp extra virgin olive oil
1 Tbsp (clarified) butter
salt and cayenne pepper to taste
2 garlic cloves
For the stock
2 litres (2.1 quarts) water
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
1 bay leaf
black pepper corns
Bring to a boil, and allow to simmer over low heat, covered, for half an hour or so.
Remove all the other stuff (especially the gills and the stomach sack) from the lobster body.
Extract the meat from the legs using a rolling pin. Make sure the end of the leg that used to be attached to the body is open. Start from the other end (the ‘toes’) of each leg and roll towards the open end, pressing down firmly. The lobster meat will be forced out. Add the meat to that of the tail and reserve the shells.
Chop all the lobster meat and reserve.
I cooked the tomalley separately over low heat.
Next time I will just cook it along with the lobster meat.
Puree the lobster meat. Taste and adjust the seasoning. With ravioli you should always add slightly more salt to the filling than you think when you taste it, to make the filling stand out. (If you are worried about eating the raw egg, you could always cook a bit of the stuffing before tasting it.)
Make pasta dough from the egg, egg yolk, and flour. You may have to use more or less flour, depending on the size of the eggs. Wrap the dough in plastic wrap and allow to rest in the refrigerator for half an hour.
Once the pasta dough has rested and the lobster filling has firmed up, roll out the dough very thin and make ravioli with about a teaspoon of filling in each using my instructions for making ravioli.
For the sauce, melt the (clarified) butter in a frying pan. Add the garlic clove and tilt the pan until the garlic is golden. Discard the garlic.
Cut the cherry tomatoes in half (which is very quick and easy using the trick described in this post) and add them to the garlic-infused butter.
Stir and reduce the heat to very low.
This king of a dish asks for a king of a wine, such as a good ripe and buttery Meursault or Chassagne-Montrachet. Another oaked buttery chardonnay would work as well.
I often prepare fennel risotto with sea bream (or sea bass) for dinner. The head and bones of the fish as well as the trimmings of the fennel can be used to make the stock for the risotto and the combination of the creamy risotto with the tender but al dente fennel works very well with the tender fish with crispy skin.