Lobster and Crab Ravioli Recipe
Prep Time: Over an hour Cooking Time: 10 Minutes Serves: 2 People#1 Ingredients
For the filling:125g mascarpone cheese, at room temperature
100g ricotta cheese, at room temperature
1 tbsp butter, at room temperature
125g cooked lobster meat, cut into ½ cm pieces
100g cooked crab meat, cut into ½ cm pieces
¼ cup white wine
1 shallot, finely diced
1 tbsp finely chopped fresh parsley
1 garlic clove, peeled and minced
Salt and black pepper, to taste
For the Ravioli Dough
400g flour
4 large eggs
For the Sauce and topping
50g butter
2 sage leaves
Black pepper
Salt to season
1-2 slices of stale bread, crusts removed
The zest of ½ a lemon
20 g samphire
#2 Method
Making the Dough
Making fresh ravioli doesn’t require a lot of ingredients, it just requires time and patience. Make a mound in the flour on a flat surface such as a wooden chopping board. From here, make a well in the centre to form a crater-like shape.
Crack the eggs into the centre and with a fork, start whisking to combine the flour and egg. Slowly incorporate more and more of the flour from the edges of the crater as you go along until you’re left with a thick, gooey paste.
Once rested, unwrap the dough, cut it in half and press it down with your hands, or a rolling pin. Cover the other half and set aside. Using a rolling pin flatten the dough. If you have a pasta machine even better but if not stick to the traditional good old rolling pin. Sprinkling flour on the surface makes sure you roll and then keep flipping it and covering it in flour so it doesn’t stick. Continue to roll and flip until it's equally thin, it should end up being quite thin and floppy.
Then using a knife cut the dough into two rectangle-shaped strips. Using your hands or a pastry brush slightly wet the edges of the dough. Using a piping bag or a scoop but a dollop of the filling equal widths apart down the middle. Each dollop should be about 2 inches or 5cm apart.
Then take the other strip and place it directly on top. Before sealing, gently press on the dough around the filling to eliminate any excess air. You want it to be pretty airtight around your little parcels. Next, very lightly moisten the dough with your hands and press it firmly closed.
A good seal is important for keeping the filling inside to take your time here. Now take a square of ravioli cutter and press firmly on the dough around the filling. Finish with a final dusting of flour to keep your ravioli from sticking together.
To cook, bring a large saucepan of generously salted water to boil. Carefully place your homemade ravioli into the pan and cook for 3 minutes if fresh. If nit is frozen aim for 4 minutes but you should know as they should rise to the top.
Remove the butter from the fridge and allow it to come to room temperature on the counter.
Roughly chop the sage leaves and add to butter then season with salt and pepper to taste.
Place the butter in a large pan and gently heat until the sage becomes crisp and the mixture turns a deep golden colour.
Once cooked, transfer the past to the butter. Toss gently to coat.
Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl and toss with the zest of fresh lemon.
Wash your samphire thoroughly to remove any residual sand/dirt.
Bring a pan of water to boil and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli before scattering the dish with your citrusy crumb.
Serve and enjoy!
If you want more from where this came from get your first Pasta Evangelists fresh box free when you add it to your basket when you buy from The Hut. Use your order number to redeem the offer. Choose from 15 delicious recipes each week and get the ingredients with easy to follow instructions delivered to your door.
Easy Vegetarian Recipes in Under 20 Minutes With Le Creuset
In need of some veggie inspiration? You've come to the right place. If you’re vegetarian or regularly have veggie guests over, we understand how tricky it can be to make something that's delicious but also on the table in under 20 minutes. So, together with Le Creuset we tried and tested these quick vegetarian recipes and we can confirm, they hit the spot.
Written by Holly Thompson
Featured Image Credit – Pasta Evangelists
