Ravioli Alla Aragosta (Lobster Ravioli)

Name: Ravioli Alla Aragosta (Lobster Ravioli)
Yield: 4 servings
Ingredients: Ravioli Pasta; 2 1/2 cups (625 mL) all-purpose flour; 4 eggs beaten; 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) chopped fresh basil; of salt; 16 cups (4 L) chicken broth to cook the ravioli; Lobster Stuffing; 1 can (12 oz/370 g) lobster meat drained; 2 1/2 oz (70 g) grilled minced almond; 1 tsp (5 mL) grated lemon zest; 1/2 cup (125 mL) 35 % cream; Basil and Tomato Sauce; 1 can (14 oz/390 mL) tomatoes; 1 tbsp (15 mL) olive oil; 2 garlic gloves finely chopped; 12 basil leaves; 2 bay leaves; Crushed hot pepper; Ground sea salt and freshly ground pepper to taste; 2 tbsp (30 mL) 35 % cream

This is the Ravioli Alla Aragosta (Lobster Ravioli) recipe.

Prep: 45 min
Cooking: 15 min
Refrigeration: 30 min

Yields 4 servings

Ingredients

Ravioli Pasta
2 1/2 cups (625 mL) all-purpose flour
4 eggs beaten
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) chopped fresh basil
of salt
16 cups (4 L) chicken broth to cook the ravioli
Lobster Stuffing
1 can (12 oz/370 g) lobster meat drained
2 1/2 oz (70 g) grilled minced almond
1 tsp (5 mL) grated lemon zest
1/2 cup (125 mL) 35 % cream
Basil and Tomato Sauce
1 can (14 oz/390 mL) tomatoes
1 tbsp (15 mL) olive oil
2 garlic gloves finely chopped
12 basil leaves
2 bay leaves
Crushed hot pepper
Ground sea salt and freshly ground pepper to taste
2 tbsp (30 mL) 35 % cream

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Preparation

Ravioli Pasta:

In large bowl, sift flour. Make well in centre and pour eggs and oil. Add basil and salt. Work dough with hands until smooth. Form into ball and knead dough for 10 minutes, until smooth and elastic. Cover and let rest in refrigerator for 30 minutes.

Divide dough in 4 balls. Roll out each ball on a floured surface (use more flour, if needed). Cut out 4-inch (10 cm) circles. Place 1 tsp (5 mL) lobster stuffing at the centre of each circle of dough. Lightly brush edges with water and fold in 2, sealing edges with back of a fork, to form raviolis. Let stand for 5 minutes.

Cook ravioli for 3 minutes in a large casserole of boiling broth. Drain pasta. Serve ravioli in individual bowls and top with Basil and Tomato Sauce.

Lobster Stuffing:

In bowl, mix all ingredients. Season to taste with salt and pepper. Keep in refrigerator.

Basil and Tomato Sauce:

Purée tomatoes in food processor. Set aside. In skillet, sauté garlic in oil. Add puréed tomatoes, basil and bay leaves. Season to taste with hot pepper, salt and pepper. Mix well and bring to boil, stirring occasionally. Reduce heat and simmer for 12 minutes. Remove from heat and whisk in cream. Strain sauce and keep warm.