John Myers
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Lobster Ravioli in Saffron Velouté
The perfect lobster ravioli in saffron velouté recipe with a picture and simple step-by-step instructions.
Fund
- 1 piece Chicken
- 1 bunch Soup greens fresh
- 3 piece Bay leaves
- 5 piece Juniper berries
- 0,5 tbsp Black peppercorns
- 2 piece Cloves
Velouté
- 750 ml Fund
- 2 g Saffron threads
- 0,5 tsp Green pepper
- 1 pinch Salt and pepper
- 25 g Butter
- 25 g Flour
- 250 ml Cream
Ravioli mass
- 3 piece Fresh lobster
- 2 piece Shallots
- 3 piece Garlic cloves
- 1 tbsp Olive oil
- 1 bunch Chervil
- 1 pinch Salt and pepper
- 1 shot Wormwood
pasta dough
- 8 piece Egg yolk
- 250 g Flour
- 250 g Semola
- 20 ml Olive oil
- 1 pinch Salt
- 5 tsp Creme fraiche Cheese
Fund
- For the stock, put the chicken and all the other ingredients in a saucepan, cover with cold water and cook for 2 hours at a low temperature. Pass the stock through a hair sieve, reduce to 750 ml and then degrease.
Veloute
- Make a roux out of butter and flour for the velvet, add the saffron threads and cook over a low flame for about 30 minutes. Season with salt and pepper and add the cream just before serving.
Ravioli paste
- For the ravioli mixture, boil the lobster in sparkling water for about 1 minute. Loosen the meat and keep a pair of scissors as a garnish.
- Peel the shallots and the garlic, chop them as finely as possible and sauté them in olive oil until they are colorless. Put the chopped chervil with the remaining ingredients in a blender, season with salt and pepper and puree to a mass. Depending on your taste, add a little French vermouth.
pasta dough
- For the pasta dough, knead the sifted flour and semola with egg yolk and add salt. Finally, work in olive oil and let it rest for at least 2 hours.
ravioli
- For the ravioli, roll out the pasta dough as thinly as possible with a pasta machine. Cut out the dough sheets on a work surface in a circle with a diameter of 10 cm.
- Now apply the mixture centered with a piping bag, brush the edge with egg yolk and close with dough sheets of the same size and carefully press down.
- Cook the ravioli in boiling salted water for 2 minutes, place in a deep plate and cover with saffron velouté. Place lobster claws and green pepper on top and garnish with a teaspoon of crème fraîche each.
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