Lobster Ravioli
For the Dough:
3 C. All Purpose Flour
1 Tsp. Salt
4 Eggs
2 Tbsp. Olive Oil
1 Egg Yolk, for wash
Combine flour and salt. Add eggs one at a time and continue to mix. Drizzle in the olive oil and continue to mix flour until it forms a ball. Sprinkle some flour on work surface and knead dough until it is elastic and smooth. Wrap in plastic wrap and allow to rest for 30 minutes in order to allow the gluten to relax. Meanwhile make the filling and sauce.
For the Filling:
1 C. Ricotta Cheese
1/2 C. Parmesan Cheese
2 C. Cooked Lobster, Chopped
1 Shallot, Chopped
1/4 C. Parsley, Chopped
2 Garlic Cloves, Minced
Salt, Pepper to Taste
Combine all ingredients. Keep in refrigerator until ready to use.
For the Sauce:
1 Tbsp. Olive Oil
1/2 Shallot, Finely Chopped
2 Garlic Cloves, Minced
1 C. Cherry Tomatoes, Chopped
1 16 oz Can of Tomato Sauce
1/4 C. Dry Red Wine
1/2 C. Fresh Basil, Lightly Chopped
Salt, Pepper to taste
Heat oil in medium sized sauce pan on medium heat. Add shallot and garlic and cook until translucent, about 5 minutes. Add remaining ingredients. Reduce heat to low and let simmer until ready to use.
Cut the ball of dough in half, cover and reserve the dough not using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine 2 or 3 times at widest setting. Reduce the setting and crank the dough through again 2 or 3 times. Continue until it is at its narrowest setting. The dough should be paper thin, about 1/8-inch thin. Dough can also be rolled out by hand if no pasta machine is available.
Dust the counter and dough with flour. Lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal. Use a crimper or pizza cutter to cut each pillow into squares. If not using a crimper, use a fork and carefully press sides closed, checking to ensure all sides are well sealed before cooking. If making in advance, dust with cornmeal to prevent them from sticking.
Cook the ravioli in plenty of boiling salted water for 10 to 15 minutes. Ravioli will float to the top when cooked. Be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Place the pasta, top with sauce and grated cheese before serving. Garnish with fresh basil.
Pairs well with Willamette Valley Pinot Noir
3 C. All Purpose Flour
1 Tsp. Salt
4 Eggs
2 Tbsp. Olive Oil
1 Egg Yolk, for wash
Combine flour and salt. Add eggs one at a time and continue to mix. Drizzle in the olive oil and continue to mix flour until it forms a ball. Sprinkle some flour on work surface and knead dough until it is elastic and smooth. Wrap in plastic wrap and allow to rest for 30 minutes in order to allow the gluten to relax. Meanwhile make the filling and sauce.
For the Filling:
1 C. Ricotta Cheese
1/2 C. Parmesan Cheese
2 C. Cooked Lobster, Chopped
1 Shallot, Chopped
1/4 C. Parsley, Chopped
2 Garlic Cloves, Minced
Salt, Pepper to Taste
Combine all ingredients. Keep in refrigerator until ready to use.
For the Sauce:
1 Tbsp. Olive Oil
1/2 Shallot, Finely Chopped
2 Garlic Cloves, Minced
1 C. Cherry Tomatoes, Chopped
1 16 oz Can of Tomato Sauce
1/4 C. Dry Red Wine
1/2 C. Fresh Basil, Lightly Chopped
Salt, Pepper to taste
Heat oil in medium sized sauce pan on medium heat. Add shallot and garlic and cook until translucent, about 5 minutes. Add remaining ingredients. Reduce heat to low and let simmer until ready to use.
Cut the ball of dough in half, cover and reserve the dough not using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine 2 or 3 times at widest setting. Reduce the setting and crank the dough through again 2 or 3 times. Continue until it is at its narrowest setting. The dough should be paper thin, about 1/8-inch thin. Dough can also be rolled out by hand if no pasta machine is available.
Dust the counter and dough with flour. Lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal. Use a crimper or pizza cutter to cut each pillow into squares. If not using a crimper, use a fork and carefully press sides closed, checking to ensure all sides are well sealed before cooking. If making in advance, dust with cornmeal to prevent them from sticking.
Cook the ravioli in plenty of boiling salted water for 10 to 15 minutes. Ravioli will float to the top when cooked. Be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Place the pasta, top with sauce and grated cheese before serving. Garnish with fresh basil.
Pairs well with Willamette Valley Pinot Noir
