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 shells
• 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. Sauté the finely chopped shallot and garlic in extra virgin olive oil.

2. Add the lobster and sauté for a few minutes. Adjust salt and pepper.

3. Blend the mixture until a homogeneous filling is obtained. Let cool.

Preparation of the Pasta:

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

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, sealing the edges well.

Preparation of the Sauce:

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

2. Deglaze with the brandy and let reduce.

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

4. Pass everything through a sieve, add the cream and bring to a light boil. Adjust 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. Drain gently and arrange 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!