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Lobster Ravioli "Mezzaluna Style"

With fundamental pasta-making skills and two simple sauces, this Lobster ravioli recipe will become a beloved staple in your culinary repertoire
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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Course: Main Course
Cuisine: Italian
Keyword: lobster ravioli
Servings: 4 Servings

Equipment

  • 1 Pasta Machine
  • 1 Ravioli Cutter
  • 1 Food Processor

Ingredients

Pasta Dough

  • 2 eggs
  • Semolina flour for dusting
  • 8 leaves Fresh Basil
  • 1 cup All purpose flour
  • 1 pinch Coarse salt
  • 1 tbsp Extra Virgin Olive Oil

Lemon Vinaigrette

  • 1 Juice and zest from lemon
  • 1 pinch coarse salt
  • 2 tbsp Extra virgin loive oil

Lobster Sauce

  • 1 stalk chopped celery
  • 1 chopped carrot
  • 3 cloves fresh garlic
  • 1 chopped onion
  • 4 cups beef bone broth
  • 4 cups chicken stock
  • 2 tbsp heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
  • 2 tbsp Brandy

Lobster Filling

  • 3 Lobster Tails
  • 1 egg white
  • ¼ lb salmon
  • 1 Zest from 1 lemon

Instructions

Mezzaluna Filling

  • Remove meat from the lobster tails, and brush with melted unsalted butter. until
    Save the shells for the lobster sauce
  • Broil lobster meat until opaque in the center
  • In a food processor combine salmon (cut in chunks) and egg white and pulse until a paste is formed
  • In a large mixing bowl, Gently mix the lobster meat, salmon, and lemon zest.
  • refrigerate until you are ready to build the ravioli

Lobster Sauce

  • In a large pot combine Garlic, onion, celery, and carrots and saute on med/low heat until soft. This should take about 4 minutes
  • Deglaze your pot with Brandy and cook off the alcohol, this should take a minute or two
  • Add the tomato paste and lobster shells. stir until tomato paste is liquified.
  • Add bone broth and chicken stock. Simmer for about an hour. During this process your home will be filled with a rich aroma from the lobster.
  • When finished strain the solids and set 3 cups aside to make the sauce. The remainder will be used to poach the ravioli
  • Take the 3 cups of sauce, add the heavy cream and reduce on low heat while you make the ravioli. When this is ready you will have a rich creamy sauce to enjoy with your ravioli

Mezzaluna Raviloi

  • Sift flour and form a pile. Make a crater in the pile and add the 2 eggs
  • Whip the eggs with a fork slowly incorporating the flour into the eggs.
  • Form a ball of dough and knead the dough to remove all the air bubbles. It will be necessary to contantly dust your surface with semolina flour to keep the dough from becoming sticky. Knead the dough for about ten minutes
  • Cut the dough into four quadrants
  • Run the pieces of dough through your pasta machine on the thickest setting
  • Place the Basil leaves between two pieces of dough, and run through the machine adjusting the machine to the thinnest setting. When finished you should have 2 pieces of dough around 1.5 mm thick with the basil leaves sandwiched inside the dough.
  • Cut 5 inch circles of dough. I use a martini glass pressed on the dough.
  • Brush the edges of your circles with egg yolk, place about a tbsp of filling in the center, fold in half, and trim the outer edge with a ravioli cutter.
  • Repeat until all the dough and filling is used. This should yield 15-16 pieces of ravioli. Refrigerate for about 30 minutes
  • Poach the ravioli in the larger portion of the lobster sauce for 90-120 seconds until tender

Lemon Viniagrette

  • Combine Zest and juice from 1 lemon with 2 tbsp of extra virgin Olive oil with a large pinch of salt and whisk until emulsified.

Video

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