Entree: United States – New England – 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) semolina or fine durum flour
- 3 large eggs, approx. 5 oz (150 g) total
- 1 tbsp (15 ml) olive oil
- 1 lb (454 g) cooked lobster meat, coarsely chopped (edible weight)
- 3/4 cup (180 g) whole-milk ricotta
- 2 tbsp (15 g) grated Parmigiano-Reggiano
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 g) chopped fresh parsley
- 1 large egg yolk, approx. 0.6 oz (18 g) beaten (for sealing)
- 2 tbsp (30 g) unsalted butter (for filling mix)
- 2 tbsp (30 g) unsalted butter (for sauce)
- 1 tbsp (15 ml) olive oil (for sauce)
- 1 small shallot, finely minced, approx. 1 oz (30 g)
- 1 clove garlic, minced, approx. 0.1 oz (3 g)
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) cognac or brandy
- 2 cups (480 ml) lobster stock or low-sodium seafood stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) lemon juice
- 1 tbsp (15 g) chopped fresh chives (for garnish)
- salt, to taste
- black pepper, to taste

Instructions

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

1. Make pasta dough: combine 2 cups (240 g) flour and 1/2 cup (60 g) semolina, add 3 large eggs (5 1/4 oz (150 g)) and 1 tbsp (15 ml) olive oil, knead until smooth, wrap and rest 30 minutes.
2. Prepare filling: sauté 2 tbsp (30 g) butter in a small skillet over medium heat, add 1 small minced shallot (1 1/16 oz (30 g)) and 1 clove (0.106 oz (3 g)) minced garlic and cook until softened. Cool slightly and mix with 1 lb (454 g) chopped cooked lobster meat, 3/4 cup (180 g) ricotta, 2 tbsp (15 g) Parmigiano-Reggiano, 1 tsp (2 g) lemon zest, 1 tbsp (15 g) chopped parsley; season with salt, to taste and black pepper, to taste. Chill 15 minutes.
3. Roll dough to ~1/16 inch (0.159 cm) thickness. Place mounds of filling (about 1 tablespoon (15 ml) each) 1½ inches (4 cm) apart, brush edges with beaten egg yolk, cover with second sheet, press out air, cut and seal ravioli. Dust with semolina and keep chilled until cooking.
4. For the bisque-style sauce: heat 2 tbsp (30 g) butter and 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add 2 tbsp (30 g) tomato paste and cook 1–2 minutes to caramelize slightly. Add 2 tbsp (30 ml) cognac, carefully flame or simmer until alcohol reduces by half, then add 2 cups (480 ml) lobster or seafood stock and bring to a simmer. Reduce by about one-third (5–8 minutes).
5. Stir in 1 cup (240 ml) heavy cream, simmer gently 4–6 minutes until slightly thickened. Taste and balance with 1 tsp (5 ml) lemon juice, salt, to taste and black pepper, to taste. Keep hot on low.
6. Cook ravioli in a large pot of boiling salted water 3–4 minutes until they float and are tender; remove with a slotted spoon and transfer to the sauce, gently toss to coat.
7. Divide ravioli among warm plates, spoon additional sauce over, garnish with 1 tbsp (15 g) chopped chives and a sprinkle of Parmigiano-Reggiano if desired, and serve immediately.

1. Make pasta dough: combine 2 cups (240 g) flour and 1/2 cup (60 g) semolina, add 3 large eggs (150 g) and 1 tbsp (15 ml) olive oil, knead until smooth, wrap and rest 30 minutes.
2. Prepare filling: sauté 2 tbsp (30 g) butter in a small skillet over medium heat, add 1 small minced shallot (30 g) and 1 clove (3 g) minced garlic and cook until softened. Cool slightly and mix with 1 lb (454 g) chopped cooked lobster meat, 3/4 cup (180 g) ricotta, 2 tbsp (15 g) Parmigiano-Reggiano, 1 tsp (2 g) lemon zest, 1 tbsp (15 g) chopped parsley; season with salt, to taste and black pepper, to taste. Chill 15 minutes.
3. Roll dough to ~1/16 inch thickness. Place mounds of filling (about 1 tablespoon each) 1½ inches (4 cm) apart, brush edges with beaten egg yolk, cover with second sheet, press out air, cut and seal ravioli. Dust with semolina and keep chilled until cooking.
4. For the bisque-style sauce: heat 2 tbsp (30 g) butter and 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add 2 tbsp (30 g) tomato paste and cook 1–2 minutes to caramelize slightly. Add 2 tbsp (30 ml) cognac, carefully flame or simmer until alcohol reduces by half, then add 2 cups (480 ml) lobster or seafood stock and bring to a simmer. Reduce by about one-third (5–8 minutes).
5. Stir in 1 cup (240 ml) heavy cream, simmer gently 4–6 minutes until slightly thickened. Taste and balance with 1 tsp (5 ml) lemon juice, salt, to taste and black pepper, to taste. Keep hot on low.
6. Cook ravioli in a large pot of boiling salted water 3–4 minutes until they float and are tender; remove with a slotted spoon and transfer to the sauce, gently toss to coat.
7. Divide ravioli among warm plates, spoon additional sauce over, garnish with 1 tbsp (15 g) chopped chives and a sprinkle of Parmigiano-Reggiano if desired, and serve immediately.