Lobster Ravioli With Butter Sage Sauce

Instructions

FOR THE LOBSTER FILLING

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Heat the oil in a medium saucepan over medium heat, then add the shallots and saute until translucent, about 2 minutes.
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Add the garlic and stir for about 30 seconds.
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Add the white wine (like a Pinot Grigio) and deglaze.
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Bring to a gentle simmer and add the 4 tablespoons of butter. Stir until melted.
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Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, about 2 minutes.
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Stir in the lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid (do not toss it!).
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Put the cooked lobster meat into a food processor and pulse until you get a stiff mixture and then add salt and pepper to taste and set aside.

FOR THE RAVIOLI PASTA DOUGH

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Add flour, eggs, and salt in the mixing bowl of a stand mixer and attach the dough hook. Turn to medium speed and knead with the dough hooks for 5 minutes. Remove the dough and knead by hand for 2 minutes. Shape into an oval disc, cover it in plastic wrap and let it rest for 30 minutes.
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Once the dough has rested, cut it into 1-inch pieces and flatten the first into a rectangular shape with the palm of your hand and add a small amount of flour to both sides.
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Attach the pasta sheet roller to your stand mixer (OR use a pasta machine or rolling pin) and set it to #1 (or the thickest setting) and run the dough through. While still on #1, fold the dough in half and run it through again.
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Adding a little bit of flour on each side of the dough, change the setting to #2 and pass the pasta dough through the sheet roller, then repeat. Now change the setting to #3 and pass the pasta dough through twice. Then pass the pasta through once on #4, then #5 and finally on #6 (going from the thinnest to the thickest setting). The pasta should be very thin and a long rectangle shape.
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Once again, add flour to each side of your long pasta sheet and set it on your working table. Repeat until you have done all the pasta dough and have all long pasta dough sheets ready. Let them rest for 3 minutes.
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Take one large strip of pasta and lay it out flat in front of you. Starting from one side, put a heaping teaspoon of lobster mixture ravioli filling every 3 inches. Brush water around the edges of the pasta and between the filling and fold the pasta closed on itself length wise.
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Cut the ravioli with a ravioli cutter or sharp knife to separate them from each other and gently pinch the sides of each to seal them completely. Place each ravioli on parchment lined baking sheet and cover with a tea towel until ready to cook.
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Bring a large pot of water to boil and add coarse salt. When boiling, add the homemade ravioli to cook for just a few minutes, until the ravioli float, and then remove gently with a hand-held pasta strainer or slotted spoon and add directly to the saucepan as described below.

FOR THE BUTTER SAGE SAUCE

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In a medium saucepan or medium skillet, melt the butter and sage leaves over medium heat for 4 minutes, stirring often.
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Add 2 tablespoons of the reserved liquid (left over from cooking the lobster) and stir in completely, add salt and pepper to taste.
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Add the cooked ravioli immediately after cooking and gently stir to coat them with the sauce.

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Ingredients

FOR THE RAVIOLI PASTA DOUGH

FOR THE LOBSTER FILLING

FOR THE BUTTER AND SAGE SAUCE

Equipment

Instructions

FOR THE LOBSTER FILLING

FOR THE RAVIOLI PASTA DOUGH

FOR THE BUTTER SAGE SAUCE