Lobster Ravioli

Lobster Ravioli are a rich and refined dish, perfect for a special occasion. Here is a basic recipe:

Ingredients for the Filling:

• 1 large cooked and shelled lobster
• 1 clove of garlic
• 1 shallot
• Extra virgin olive oil
• Salt and pepper to taste

Ingredients for the Egg Pasta:

• 300 g of 00 flour
• 3 eggs
• A pinch of salt

Ingredients for the Sauce:

• Lobster shell
• 1 clove of garlic
• 1 glass of brandy or cognac
• 200 ml of cooking cream
• 1 can of peeled tomatoes
• Salt and pepper to taste

Preparation of the Filling:

1. Finely chop the lobster meat. Fry the chopped shallot and garlic in extra virgin olive oil.

2. Add the lobster and fry for a few minutes. Season with salt and pepper.

3. Blend the mixture until you get a homogeneous filling. Let cool.

Preparation of the Pasta:

1. Knead the flour with the eggs and a pinch of salt until you get a smooth and elastic dough.

2. Roll out the dough into thin sheets and cut into squares of about 8 cm.

3. Place a small amount of filling in the center of each square and fold into a triangle or half-moon shape, sealing the edges well.

Preparation of the Sauce:

1. In another pot, sauté the garlic and add the crushed lobster shells.

2. Deglaze with brandy and let reduce.

3. Add the peeled tomatoes and cook on low heat for 30 minutes.

4. Strain the mixture through a sieve, add the cream, and bring to a light boil. Season with salt and pepper.

Cooking and Finishing:

1. Cook the ravioli in boiling salted water for a few minutes, until they float to the surface.

2. Delicately drain and place them on plates.

3. Pour the sauce over the ravioli.

Serve immediately, garnishing with fresh herbs if desired. These ravioli are a tribute to the delights of the sea, with a sophisticated balance of delicate and intense flavors. Enjoy your meal!