Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 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. extra virgin olive oil
6 garlic cloves, thinly sliced
1/2 tsp. crushed red chili flakes
1/3 cup dry white wine
Juice of 1 lemon
2 tbsp. butter
1 tbsp. tomato paste
1 tbsp. Italian parsley, finely chopped
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 and blend until smooth. Add 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 1/2 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.
Bring a large pot of water to a boil, add plenty of salt. Cook the ravioli until it floats to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.
In a sauté pan over medium-low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant.
Add the white wine, lemon juice, tomato paste and crushed red chili flakes to the pan. Stir and let simmer over low heat until the pasta has finished cooking. Right before adding the pasta, stir in the butter. Add salt to taste.
Strain the ravioli and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with chopped parsley and serve!