Homemade Micmac Lobster Ravioli

Instructions/ Directions

HOMEMADE RAVIOLI (PASTA)

1. Make a well with the flour

2. Add the eggs in the center of the well and gently incorporate the flour with a fork.

3. Knead for 5 to 10 minutes until a smooth dough forms. Shape into a ball.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

5. Roll out the dough into smooth sheets about 0.08 inches (2mm) thick.

LOBSTER BUTTER SAUCE

1. Heat the oil in a large saucepan

2. Add the lobster shells and shallots. Sauté for 2 to 3 minutes.

3. Add the tomato paste and stir for one more minute.

4. Add the white wine and saffron, reducing by half over medium heat.

5. Add the cream and let simmer for 10 minutes over low heat.

6. Strain the mixture using a sieve, removing the solid parts. Return the liquid to the heat. Add the butter cubes one at a time, whisking constantly until the sauce is thick enough to coat the back of a spoon.

LOBSTER RAVIOLI

1. In a large pot, bring salted water to a boil.

2. While the sauce is cooking, cut the pasta sheets into smaller rectangles, about 3 x 2 inches.

3. Add about a tablespoon of filling in the center of each pasta rectangle, then cover with another rectangle. Seal the edges firmly by pressing them together. Use a cutter for a refined finish or cut with a knife and crimp the edges with a fork. Place on a floured surface to prevent sticking.

4. Boil the ravioli for about 5 minutes in salted water.

SERVING

1. Serve the ravioli with the sauce. Garnish with green onions and Forest Pepper to taste. Enjoy!