Last week I showed you all how I made my own ravioli press. Molly’s childhood friend requested we share how we made the lobster ravioli for Pistol’s birthday. It only made sense!
Ravioli are one of those foods that are much cheaper to make at home than to buy from the store. Plus there is no substitute for fresh, so unless you live near an Italian market this is the way to go.
First, you must start with the dough:
My recipe is adapted from Tyler Florence’s pasta dough recipe on the food network site.
Pasta Dough for Ravioli |Tyler Florence
- Inactive Prep Time: 30 min
- Serves: enough for 48 large ravioli
- 5 cups/700g all-purpose flour, plus more for dusting
- Can substitute up to 1 1/2 cup semolina flour 210g/490g (Semolina adds flavor and ‘bite’ but makes the dough harder to work)
- 1 1/2 teaspoon salt
- 6 large eggs
- 2 tablespoons extra-virgin olive oil
- 1/2 cup water *if using semolina which needs a lot of moisture
- In an electric mixer bowl combine the flour and salt w/ a whisk.
- Make a crater in the flour and add eggs and water.
- Beat in w/ whisk until too thick then mix w/ hands
- Add oil, mix more turn out and knead until ball sticks together.
- Knead 5 mins at 2 w/ machine or 10 mins by hand.
- Wrap the dough in plastic bag; let rest from 30 mins – overnight to relax gluten.
- break off chunks of 150g
- Roll through machine down to #2 setting.
- Lay out sheet of dough on ravioli press
- Pipe in filling
- Use egg wash to glue together.
- Lay second sheet of dough on top.
- Roll over press with a rolling pin to seal and cut ravioli.
- lay out finished raviolis on a floured or cornmealed baking sheet then freeze or cook
On pasta machines: Just get it! It’s $30 well spent. I debated for years before I finally bought one. I can’t roll dough out by hand nearly as well and cutting spaghetti strands with a knife? Fu-gedaBoutit!
We use the pasta machine to roll out cracker dough and dumpling wrappers too.
Lobster Ravioli Filling
- 3 lobster tails
- 2 tablespoons extra-virgin olive oil
- 5 tablespoons unsalted butter
- 1 onion chopped coarsely
- 1 stalk celery, chopped coarsely
- 1 carrot, chopped coarsely
- 6 sprigs fresh thyme
- 2 tablespoons tomato paste
- 1/4 cup cognac (white wine would work too)
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper
- Cut the lobster tails in half lengthwise; make sure to collect the juices that will run out. Remove the meat and set aside. Chop up the shells coarsely.
- Heat 2 tablespoons olive oil in a large frying pan over medium heat. Saute the lobster tails until just cooked through then remove and set aside.
- Melt 2 tablespoons butter in the pan and add the chopped lobster shells and their juices, the onion, celery, carrots, 1/2 the thyme, and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes.
- Add the cognac. Bring to a boil and let the alcohol evaporate off. Add water to just cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream, bring to a boil then immediately decrease the heat and let it simmer.
- Start a roux with the remaining 3 tbs of butter & the flour in another sauce pan. Melt the butter over medium high heat and then sprinkle in the flour.
- Stir the roux as it cooks until the flour starts to brown (light tan color is fine).
- Strain the the vegetables and shells from the creamy broth.
- Add the broth into the roux adding a little at a time and stirring it in. Let it simmer for 15 minutes.
- Dice the lobster tails into small pieces and add at the end.
- Season with salt and pepper if needed. Refrigerate.
- The filling will be the consistency of a paste once it has cooled. Spoon into a small plastic bag, cut off a corner and pipe into the raviolis.
Here’s a bonus!
- 10 ounces spinach, cleaned and trimmed
- 1 egg
- 1 cup ricotta cheese, preferably fresh, drained for a few minutes in a fine strainer
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon freshly grated nutmeg
- Plunge the spinach into boiling salted water; remove it 30 seconds later. Drain, cool, and chop finely.
- Combine the spinach with the egg, ricotta cheese, Parmesan cheese, pepper, and nutmeg. Spoon into each ravioli.
Ravioli making is quite the process and always takes several hours. We like to make a bunch and freeze them. It’s always a good day when you don’t know what to make for dinner and you find a bag of ravioli in the freezer!
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