Lobster Ravioli





2 00g ‘OO’ flour
2 eggs
1 tbsp olive oil
2 tbsp water
pinch of salt

Lobster filling
100g Lobster tail meat, shelled and meat finely chopped
2 tbsp mascarpone
1 tbsp flat leaf parsley, finely chopped
6 Basil leaves, shredded

3 tbsp olive oil
30g butter
1 small onion
1 celery stick
1 small carrot
1 garlic clove large
30g plain flour
15ml tomato puree
60ml brandy
300ml good fish stock (or veg stock)
600ml double cream
ground black pepper



Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs. Using your fingers gradually incorporate the flour, then knead for about 10 minutes.

If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape the dough into a ball and leave to rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet.

Mix the ingredients for the filling together and season to taste. Set aside.

For the sauce, heat the oil in a heavy based pan, add the butter and heat until melted. Stir in the onion, celery, carrot and garlic, cook over a low heat for 10 minutes until soft. Add the flour and tomato puree and cook, stirring well, for a further 5 minutes.

Put the brandy in a large metal ladle or a small pan and ignite, then pour over the vegetables. Once the flames die down, stir in the stock and cream. Cook over a low heat for 20 minutes until reduced to a coating consistency. Pass through a fine sieve and return it to a clean pan. Season to taste and set aside.

Fill the ravioli while the sauce is cooking. Make sure there are no air pockets in the parcels. Crimp with a fork to seal.

Bring a large pan of salted water to a rolling boil. Add the ravioli in batches. Once the ravioli rise to the surface, cook for 1 minute more, drain and place in the pan of sauce. Shake the pan gently to coat the ravioli with the sauce, sprinkle with a few shredded basil leaves and serve immediately.

Source: adapted from Fish Cook by Aldo Zilli

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