I hope it is not too late to wish you Happy New Year!!! The holiday season was an eventful one but I ended up in Rome for New Years and had an amazing vacation. Before I jump to my lobster ravioli recipe I have to say being in Rome was a great way to start 2014 (apart from restaurants being closed on New Years Day and the days to follow) the Romans, for the most part, seem to be genuinely happy people who seem to value the things that really matter – family, friends, laughter along with good food and wine. For dinner on New Years Eve we ate at Al Duello, which although it did not meet my very high expectations due to fabulous reviews online, I did enjoy it. I’ve gathered that the restaurant is run by two sisters, one whose husband is the chef, and they are a delightful duo who deliver service with sincere smiles. My favourite dishes of the night were turbot, a traditional Roman dish Cotechino con Lenticchie (sausage with lentils) served after dessert and the crustacean ravioli that all were delicious when paired with Villa Sparina Gavi di gavi, which is in the cutest bottle.
Lobster Ravioli
I think I have mentioned it before but it is worth mentioning again that this lobster ravioli is a recipe that won my heart. I don’t think there is anyone that isn’t impressed by someone who makes their own pasta and there is something even slightly more special about a ravioli. I used to see restaurant plates with three ravioli and think why would anyone put so little food on a plate? Now I understand it a little more considering they are large, UFO shaped disks of delectable goodness, that are rich in flavour and putting a few on a plate not only makes it prettier but forces the consumer to savour each bite.
Lobster Ravioli
I can’t describe how tasty this dish is but let me just say I was never crazy about lobster before I had this lobster ravioli. Don’t get me wrong, I liked lobster but I wouldn’t crave it and now I can’t get enough of it. I am really excited about what 2014 will bring and being in Rome reminded me that it’s the little things that matter, to be grateful for what I have and appreciate the journey of life. I will be talking more about my trip to Italy in blog posts to come but for now think about the words of the famous ancient Roman poet Horace who said “Carpe diem! Rejoice while you are alive; enjoy the day; live life to the fullest; make the most of what you have. It is later than you think.”
We got these from the fisherman at the end of our street but I appreciate not everyone lives in Jamaica so get whatever lobster you can 🙂
Once you’ve cooked those bad boys, in a humane fashion, they’ll look like this
Don’t be intimidated (like I was), take charge with one big slice down the middle.
Cut up all the meat from the tail into small chunks.
Make the cream sauce and then stir in the lobster. Try not to eat this as it has to go inside the ravioli.
Once your dough has rested, roll out a sheet of pasta. An extra pair of hands is always helpful at this stage.
Cut out large circles.
Fill with a teaspoon of lobster mixture.
Cover with another pasta disc after dampening the edges and press them tightly to seal.
Once cooked, plate with some sauce, garnish with parsley and enjoy!
Live, Love, Eat!
April x
- 300 g plain flour
- 3 large eggs
- Knob of butter
- 50 ml double cream
- 2 lobster tails, meat cooked and roughly chopped
- 2 cloves garlic, chopped finely
- 1 tablespoon parsley, finely chopped
- 2 tablespoons parmesan cheese, grated
- salt and pepper
- knob of butter
- ½ cup white wine
- 150 ml double cream
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon parsley, finely chopped
- 2 cloves garlic, chopped finely
- salt and pepper
- First make the pasta but sifting the flour into an electric mixer fitted with dough hook and add the eggs. Mix well with the dough hook for 10 minutes until a smooth and elastic dough forms. Wrap in clingfilm and place in fridge for 20-30 minutes.
- Meanwhile make your filling by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the cream and heat until bubbling and then add the remaining ingredients and mix well. Set aside to cool.
- Using a pasta machine, roll your pasta into long strips and using a 3” pastry cutter, cut as many pieces as you can. To assemble your ravioli, dab the edges of the pasta with water and then place ½ tsp of your lobster filling into the middle of each before placing another piece on top and pressing the edges firmly to ensure there are no holes. Set aside in the fridge.
- Bring a large pan of salted water to the boil, add the ravioli and cook covered for 7-8 mins or until pasta is cooked yet firm.
- Similarly to the filling, make your sauce by melting the butter in a pan over a low-medium heat. Add the garlic and fry gently until softened but not brown. Add the white wine and bring to boil to cook off the alcohol, then add the cream and heat until bubbling and then add the remaining ingredients and mix well. Finally add salt and pepper to taste.
- Serve ravioli and sauce in a warm bowl, garnished with chopped parsley and grated parmesan.
300 g of flOur to cups
Thanks for visiting Kathy; 300g of flour is 1 and 1/3 cups of flour.