Homemade Micmac Lobster Ravioli
Homemade Micmac Lobster Ravioli
Évalué 5.0 étoiles par 1 utilisateurs
Catégorie / Category
Pasta
Portions / Servings
4
Temps de préparation / Prep time
90 min.
Temps de cuisson / Cooking time
15 min.
Homemade lobster ravioli, seasoned with Mélange Micmac. A guaranteed delight!
Corine Ouellet
Ingrédients / Ingredients
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2 cups All-purpose flour
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4 Eggs
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2 lobsters, cooked and shelled (keep the shells for the sauce)
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¾ cup Ricotta cheese
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2 tbsp Fresh parsley, chopped
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1 Shallot, chopped
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4 tbsp Grated Parmesan
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½ tbsp Mélange Micmac
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Forest Pepper (to taste)
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2 Lobster shells
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1 cup Shallots, coarsely chopped
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1 pinch Saffron
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1 cup Dry white wine
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1 cup 15% Cream
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¾ cup Very cold butter, cubed
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1 tbsp Tomato paste
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2 tbsp Olive oil
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2 Green onions, chopped
HOMEMADE RAVIOLI (PASTA) *
LOBSTER FILLING
LOBSTER BUTTER SAUCE
Instructions/ Directions
HOMEMADE RAVIOLI (PASTA)
Make a well with the flour
Add the eggs in the center of the well and gently incorporate the flour with a fork.
Knead for 5 to 10 minutes until a smooth dough forms. Shape into a ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Roll out the dough into smooth sheets about 0.08 inches (2mm) thick.
LOBSTER BUTTER SAUCE
Heat the oil in a large saucepan
Add the lobster shells and shallots. Sauté for 2 to 3 minutes.
Add the tomato paste and stir for one more minute.
Add the white wine and saffron, reducing by half over medium heat.
Add the cream and let simmer for 10 minutes over low heat.
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
In a large pot, bring salted water to a boil.
While the sauce is cooking, cut the pasta sheets into smaller rectangles, about 3 x 2 inches.
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.
Boil the ravioli for about 5 minutes in salted water.
SERVING
Serve the ravioli with the sauce. Garnish with green onions and Forest Pepper to taste. Enjoy!
Note
Want more sauce? Feel free to double the recipe.
* You can also buy fresh pasta (often frozen, look for Chinese dumpling wrappers). It’s not quite the same, but it will work if you want to save time.