Entree: Italy – Ravioli di astice (Lobster ravioli)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) fine semolina
- 3 large eggs, approx. 5 oz (150 g) total
- 1 tbsp (15 ml) olive oil
- 12 oz (340 g) cooked lobster meat, chopped (edible weight)
- 1/2 cup (120 g) ricotta cheese, whole-milk
- 2 tbsp (15 g) grated Parmigiano-Reggiano
- 1 tsp (2 g) lemon zest
- 1 small shallot, finely minced, approx. 1 oz (30 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 g) chopped fresh chives
- 1 large egg yolk, approx. 0.6 oz (18 g) beaten (for sealing)
- 6 tbsp (85 g) unsalted butter
- 12 fresh sage leaves
- 1 tbsp (15 ml) extra-virgin olive oil (for finishing, optional)
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine 2 cups (240 g) flour and 1/2 cup (60 g) semolina on a work surface, make a well, add 3 large eggs (5 1/4 oz (150 g)) and 1 tbsp (15 ml) olive oil; mix and knead until smooth (about 8–10 minutes). Wrap and rest 30 minutes.
2. Meanwhile mix filling: in a bowl combine 12 oz (340 g) chopped cooked lobster meat, 1/2 cup (120 g) ricotta, 2 tbsp (15 g) Parmigiano-Reggiano, 1 tsp (2 g) lemon zest, 1 small minced shallot (1 1/16 oz (30 g)), 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) chopped chives; season with salt, to taste and black pepper, to taste. Chill 15 minutes to firm.
3. Roll dough thin with a pasta machine or rolling pin to about 1/16 inch (0.159 cm) thickness. Place teaspoon-sized mounds of filling 1½ inches (4 cm) apart on one sheet, brush edges with beaten egg yolk, lay a second sheet over, press to seal and remove excess air, cut ravioli and crimp edges. Dust finished ravioli with semolina.
4. Bring a large pot of salted water to a vigorous boil. Cook ravioli in batches 3–4 minutes (fresh dough) until they float and are tender; remove with a slotted spoon and keep warm.
5. While ravioli cook, make sauce: in a skillet melt 6 tbsp (85 g) unsalted butter over medium heat until it foams and turns golden-brown (watch closely). Add 12 sage leaves and fry briefly until crisp, then remove and keep warm. Taste butter and add salt, to taste and black pepper, to taste; add 1 tbsp (15 ml) olive oil if desired to temper.
6. Toss drained ravioli gently in brown butter to coat, divide among plates, spoon remaining butter and crisp sage leaves over each portion, grate additional Parmigiano-Reggiano if desired, and serve immediately.

1. Combine 2 cups (240 g) flour and 1/2 cup (60 g) semolina on a work surface, make a well, add 3 large eggs (150 g) and 1 tbsp (15 ml) olive oil; mix and knead until smooth (about 8–10 minutes). Wrap and rest 30 minutes.
2. Meanwhile mix filling: in a bowl combine 12 oz (340 g) chopped cooked lobster meat, 1/2 cup (120 g) ricotta, 2 tbsp (15 g) Parmigiano-Reggiano, 1 tsp (2 g) lemon zest, 1 small minced shallot (30 g), 1 tbsp (15 ml) lemon juice, 1 tbsp (15 g) chopped chives; season with salt, to taste and black pepper, to taste. Chill 15 minutes to firm.
3. Roll dough thin with a pasta machine or rolling pin to about 1/16 inch thickness. Place teaspoon-sized mounds of filling 1½ inches (4 cm) apart on one sheet, brush edges with beaten egg yolk, lay a second sheet over, press to seal and remove excess air, cut ravioli and crimp edges. Dust finished ravioli with semolina.
4. Bring a large pot of salted water to a vigorous boil. Cook ravioli in batches 3–4 minutes (fresh dough) until they float and are tender; remove with a slotted spoon and keep warm.
5. While ravioli cook, make sauce: in a skillet melt 6 tbsp (85 g) unsalted butter over medium heat until it foams and turns golden-brown (watch closely). Add 12 sage leaves and fry briefly until crisp, then remove and keep warm. Taste butter and add salt, to taste and black pepper, to taste; add 1 tbsp (15 ml) olive oil if desired to temper.
6. Toss drained ravioli gently in brown butter to coat, divide among plates, spoon remaining butter and crisp sage leaves over each portion, grate additional Parmigiano-Reggiano if desired, and serve immediately.