For the Pasta Dough
- 300g semolina flour, extra-large grain
- 200g Tipo 00 flour
- 500g pasteurized egg yolk
- 500ml extra virgin olive oil
- a pinch of fine salt
- 100ml white vinegar
- Combine the semolina and Tipo 00 flours together. Make a hole in the middle of the mixed flour and semolina, and add the egg yolk, salt, white vinegar and olive oil.
- Using a fork, mix thoroughly. Amalgamate until the dough is smooth and soft.
- Cover the bowl with cling film and rest in the chiller/refrigerator for 3 hours.
For the Agnolotti Del Plin Filling
- 1 lobster
- 50g Mascarpone cheese
- 1 lemon, zested
- pinch of Maldon salt
- pinch of pepper
- Separate the lobster tail and claws from the lobster and keep the lobster carcass aside at room temperature.
- Blend the lobster tail with 50 grams of mascarpone cheese, the zest of a lemon and a pinch of salt.
- Transfer the mixture into a piping bag and rest in the chiller for an hour.
For the Lobster Bisque
- 1 lobster carcass (from above)
- 1 fennel bulb
- handful basil leaves
- 50g tomato paste
- 1 white onion
- 200ml olive oil
- Roast the lobster carcass in an oven for 15 minutes at 180 degrees Celsius.
- Chop the fennel and the onion and place into a saucepan. Add the olive oil, the roasted lobster carcass and the tomato paste and cook until golden.
- Add enough water to cover the ingredients and leave to cook on high for 40 minutes.
- Strain the lobster broth from the saucepan and reduce down to 70% of its original volume in a separate pan.
Once the lobster sauce is well reduced, add in a handful of chopped fresh basil leaves.
To Assemble the Pasta
- Take the dough out of the fridge and use a pasta machine to roll the pasta from number 10 to number 1.
- Shape the rolled dough into a ravioli shape, or a shape you prefer. Chef Giovanni prefers the pasta as agnolotti del plin due to its traditional shape from Piemonte and this type of pasta is very common in Italian food culture.
- When the pasta is ready, insert around 20g of lobster filling into each piece and ensure the ravioli is closed tightly so it doesn’t open while cooking.
- Boil the filled ravioli in salty water for 5 minutes. Once cooked, transfer the ravioli into the bisque and cook for an extra 2 minutes, allowing the ravioli to infuse with sauce. This will ensure the dish is juicy and not dry.
To Plate the Dish
- Slice a baby zucchini into thin slices (carpaccio style), season with olive oil and salt to your liking, and add a few drops of lemon juice for a zesty finish.
- Place the ravioli in the middle of the plate, adding the sauce and the zucchini carpaccio. Garnish with the rest of the lobster claws that were previously cooked in a pan.
- Serve hot and enjoy this delicious combination of Italian flavours.
This recipe makes approximately 30 pieces of ravioli, enough for 6 people