Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
5 oz. cooked lobster meat
1/2 cup whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
2 tbsp. butter
2 garlic cloves, thinly sliced
2 tbsp. tomato paste
1/2 tsp. Calabrian chili oil
1/3 cup Madeira wine
Juice of 1/2 lemon
1/2 cup heavy cream
1 tbsp. Italian parsley, finely chopped
Salt to taste
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the lobster meat, ricotta, Parmigiano and salt to a blender. Blend until smooth. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.
In a large sauté pan, melt the butter over medium-low heat and sauté the garlic for 1-2 minutes, until fragrant.
Add the tomato paste, Calabrian chili oil and salt to taste. Stir and add the juice of 1/2 lemon and the Madeira. Stir again and let simmer over medium-low heat for 1-2 minutes. Add the heavy cream and stir again until combined.
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta for 2-3 minutes until it floats to the top. Reserve 1 cup of pasta water.
Once the pasta has finished cooking, strain and add to the sauté pan with the Madeira sauce and 1/4 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Italian parsley.