Description
Delight in the exquisite flavors of Lobster & Tarragon Ravioli, featuring fresh Perigord truffles for an indulgent, gourmet experience. This homemade pasta dish layers tender pasta dough with a luscious lobster and ricotta filling, enhanced by aromatic tarragon and brightened with lemon zest and juice. Finished with a delicate egg wash and finished with shavings of fragrant black truffles, this elegant entrée is perfect for special occasions or sophisticated dinners.
Ingredients
Scale
Pasta Dough
- 1 2/3 Cup 00 Flour
- 2 Whole Free Range Organic Eggs
- 1 Egg Yolk (reserve the leftover egg white for egg wash)
- 1 Glug of High Quality Olive Oil
- Healthy Sprinkle of Salt
- Healthy Sprinkle of Coarsely Chopped Fresh Tarragon
Egg Wash
- Egg White from 1 egg
- 1 Splash of Water
Filling
- 1 Small Freshly Boiled Lobster
- 3-4 TSBP Fresh Ricotta Cheese
- 1 Small Shallot (Finely Chopped)
- 2 Cloves Garlic (Minced)
- Kosher Salt (to taste)
- Freshly Cracked Peppercorn (to taste)
- Lemon Zest (from 1/2 lemon)
Finishing
- Fresh Lemon Juice (from 1/2 lemon)
- Olive Oil (to dress)
- Fresh Black Perigord Truffle (for shaving)
- Fresh Tarragon (for garnish)
Instructions
- Prepare the Pasta Dough: In a large bowl or on a clean surface, combine the 00 flour with a sprinkle of salt and chopped fresh tarragon. Make a well in the center and crack in the 2 whole eggs and 1 yolk. Add a glug of quality olive oil. Gently mix and knead the dough until it is smooth and elastic, approximately 10 minutes. Wrap the dough in cling film and rest for 30 minutes.
- Prepare the Filling: Remove the meat from the freshly boiled lobster, chopping it into small pieces. In a bowl, combine the lobster meat with fresh ricotta cheese, finely chopped shallot, minced garlic, kosher salt, freshly cracked pepper, and lemon zest from half a lemon. Mix gently but thoroughly to combine all flavors.
- Roll Out the Dough: Divide the rested dough into portions and roll each portion thinly using a pasta machine or rolling pin on a floured surface. Aim for a thin, even sheet that’s almost translucent but still durable enough to hold the filling.
- Assemble the Ravioli: Lay one sheet of pasta on a clean surface. Spoon small dollops of the lobster filling evenly spaced across the sheet. Brush around the filling with the reserved egg white wash to help seal. Place a second sheet of pasta over the filling and gently press around each mound to seal the ravioli. Cut into individual pieces with a ravioli cutter or a sharp knife, ensuring edges are sealed well.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the top and are tender but firm. Remove with a slotted spoon and drain.
- Finish the Dish: Drizzle the cooked ravioli with fresh lemon juice and high-quality olive oil. Shave fresh black Perigord truffle generously over the top and garnish with additional fresh tarragon leaves. Serve immediately to enjoy the rich aromas and delicate textures.
Notes
- Use fresh, high-quality ingredients for the best flavor, especially the lobster and truffles.
- Be careful not to overfill ravioli; otherwise, they may burst during cooking.
- The dough can be made a day ahead and stored in the refrigerator wrapped tightly.
- Ensure the water is at a gentle boil, not rolling rapidly, to prevent ravioli from breaking apart.
- Adjust salt and pepper in the filling to your taste, considering the natural saltiness of lobster.
Nutrition
- Serving Size: 1 serving (about 6 ravioli pieces)
- Calories: 450 kcal
- Sugar: 1.5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
