Lobster Ravioli and Pasta Recipe
Ravioli Rolling Pin
2 ounces unsalted butter
1 clove garlic, chopped
2 ounces Cognac
2 ounces ricotta
Water, as needed
Lobster Bisque Sauce/ Soup
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon sea salt
4 1/2 cups milk
1 1/2 cups Lobster Stock (I use L.J. Minors base)
1 tablespoon paprika
1/2 cup light cream
3 cups cooked lobster meat, shredded
Combine the flours and a pinch of sea salt. Place mixture on countertop and form a pile, in the center of the pile make a hole and add the eggs. Fold the flour into the eggs until a dough is formed. Then knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Lightly flour your working surface, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure making second piece as close to the shape as the first as you can. If you have a Norpro Ravioli Rolling Pin Lay out the sheets and cut your ravioli if you don't have a rolling pin you can use a pastry wheel to cut your s
Lobster Ravioli Stuffing
For the Lobster Ravioli stuffing: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, and saute 2 to 3 minutes. Add Cognac and burn off the alcohol and reduce for 2 minutes. Remove from heat and cool, until room you can handle. Chop lobster mixture into chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
Melt the butter in a large pot over medium heat add the mire pois and shallots, cook until starts to brown. Stir in the flour, salt, pepper and until well blended cook until it forms a blond roux. Gradually stir in the milk so that no lumps form, and then stir in the lobster stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve. Garnish the soup with the lobster meat.