Recipe of the Week: Lobster Ravioli
From the filling to the sauce, this is a delicious recipe that everyone will love. Our family tradition is to prepare it for Christmas Eve for the Feast of the Seven Fishes. Serves eight. (Chef tip: Cook the pasta in batches in boiling salted water and gently remove the ravioli with a slatted spoon and place on a platter.)
FOR DOUGH:
2 1/2 cups “00” or all-purpose flour
3 large eggs
1/4 cup dry white wine
1 teaspoon sea salt
FOR FILLING:
2 cups frozen lobster meat, cooked
2 cups whole milk ricotta cheese, well drained
1/4 cup grated Parmesan cheese
2 large eggs
1 tablespoon fresh Italian parsley, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Egg wash
To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands.
Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.) Gather dough into a ball, place in mixing bowl, cover with plastic wrap and let it rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.)
To make the filling, mix together lobster, ricotta, parmesan cheese, eggs, parsley, salt and pepper. Season to taste and refrigerate until ready to use.
Break dough into lemon-size pieces and roll each piece into a long, thin sheet. On half of each sheet, lightly brush with egg wash and place one teaspoon of filling 2 inches apart. Fold other half of the sheet over the first and pinch the edges together with your fingertips. Close each chamber by pinching the dough around the filling with a pastry cutter.
Cut ravioli into individual units and spread on parchment paper that has been lightly sprinkled with flour. Do not allow ravioli to touch. Let dry. Bring eight-quart pot of salted water to boil. Add ravioli and boil for four to five minutes. Drain ravioli.
Serve with creamy vodka sauce.
CREAMY VODKA SAUCE
1 cup sofrito (finely chopped celery, carrots and onions)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/8 teaspoon Tabasco sauce
2 cups ripe tomatoes, seeded and chopped
2 cups tomato sauce
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup vodka
2 cups heavy whipping cream
1 teaspoon fresh basil, finely chopped
In a large six-quart, non-reactive saucepan, cook sofrito and garlic in olive oil until onion is transparent. Add Tabasco, chopped tomato and tomato sauce. Season with salt and pepper.
Simmer for 15-20 minutes, to thicken, over medium heat. Add vodka, cream and basil. Cook to reduce for 10 minutes. Season with salt and pepper and serve with lobster ravioli.