John Myers
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Lobster Ravioli with Vegetables
The perfect lobster ravioli with vegetables recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 900 g Flour
- 100 g Semolina
- 6 Pc. Eggs
- 8 Pc. Egg yolk
- 20 g Salt
- 50 ml Olive oil
- 2 packet Sepia ink
Filling:
- Fresh lobster
- Flour
- Milk
- Salt
- Pepper
- Nutmeg
Vegetables:
- Root vegetable
- Green beans
- Onion
- Salt
- Pepper
Lemongrass Curry Sauce:
- 1 Pc. Lemongrass
- 2 Pc. Lime leaves
- Rosemary
- Thyme
- 150 g Root vegetable
- 100 ml White wine
- 30 g Curry
- 400 ml Vegetable stock
- 400 ml Cream
Lobster Butter:
- 100 g Carrots
- 250 g Butter
- 30 g Tomato paste
- Thyme
- Rosemary
- Clove of garlic
- 2 Pc. Lobster claws
- 200 ml White wine
Pasta dough:
- Knead all ingredients into a mass and let rest for 2 hours. Add sepia ink for black pasta.
Filling:
- Cut all ingredients into small pieces. Sweat the onion briefly in oil and add the lobster pieces. Fry briefly and add milk. Season with salt, pepper and a little nutmeg. Add so much flour until the consistency is firm.
- Roll out the dough and cut out ravioli shapes. Pour the lobster filling on half, brush the edges with egg white and press the open sides together with a fork. Cook for 12-15 minutes.
Lobster Butter:
- Melt the butter in the pan. Add the carrots and garlic cloves, finely chopped.
- Sweat the tomato paste, thyme and rosemary and deglaze with white wine. Let simmer on a low flame.
- Add lobster claws 20 minutes before serving and sauté.
Lemongrass Curry Sauce:
- Cut the lemongrass into pieces about 1 cm long. Sweat the root vegetables, lime leaves, rosemary and thyme together with the lemongrass and curry. Deglaze with white wine. Pour on the vegetable stock and the cream.
- Simmer gently for 30 minutes, strain and season with salt and pepper.
Vegetables:
- Cut everything into small pieces and cook in a saucepan with boiling water for 2 minutes.
- Drain the crispy vegetables and toss in a pan with a little butter and onions. Not too long, so that the vegetables are still firm to the bite.
- Cook the ravioli and toss them in the lobster butter. Serve the vegetables with the ravioli and lobster claws.
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