Serves 4
Ingredients
For the Lobster Ravioli Filling
- 2 x 500 grams blue lobsters
- 100 grams fillet of sea bass
- fleur de sel
- 1 bunch chives
- 1 sprig lemon thyme
- 1 tablespoon mascarpone cheese
- rind of 1/2 a lemon
- lemon juice to taste
For the Potatoes and Sauce
- 200 grams potatoes
- 1 shallot
- vegetable broth
- 0.4 grams saffron
- extra virgin olive oil
- 100 milliliters white wine
- lemon juice
For the Pasta
- 100 grams durum wheat flour
- 100 grams “00” flour
- 1 egg yolk
- 1 whole egg
- 20 milliliters water
Method
For the Pasta
- Mix the two flours together with eggs and water until blended.
For the Potatoes and Sauce
- Use some of the potatoes and cut them into 12 small balls.
- Bake the balls with vegetable broth and saffron for 10 minutes in a casserole dish.
- Finely chop the remaining potatoes.
- In another dish, braise on low heat the extra virgin olive oil, shallots and remaining potatoes.
- Add the white wine and let evaporate.
- Finish cooking with vegetable broth and add the lemon juice to taste.
- Blend, sieve and then season with salt.
For the Lobster Ravioli Filling
- Steam the lobster for about 3 minutes, then separate the body from the claws and cut the body into small pieces.
- Add the flesh of sea bass and steam for 3 minutes.
- Mix lobster and bass with the chopped chives, lemon zest, mascarpone, lemon juice to taste and salt.
- Cut small 6×6 cm squares of the pasta.
- Brush the edge of each square with some egg white.
- Place some of the lobster filling in the centre of each square with a small spoon.
- Fold the the four sides of the pastry up and get 12 ravioli.
- In boiling salted water, cook the ravioli for 2 minutes.
Final Prep and Plating
- In a mixer, combine the hot potato sauce, a knob of cold butter.
- Plate the ravioli with the lobster claw, lobster sauce, potato balls and potato sauce.
Recipe courtesy of Gaetano Trovato of 2-Michelin-starred Arnolfo Ristorante in Siena.