We received as a gift an extra large lobster....At the beginning, I didn't know what to do except eat it....It had so much meat, that we ended up eating it in four days....and the last day, I made triple-lobster ravioli.....Why triple? because the filling, the dough, and the sauce are made with lobster.....
1.5 cups of flour 00
1/2 cup of semolina
1 tablespoon of olive oil
60 grams of lobster meat finely minced (in the food processor)
water as needed.
Mix all the ingredients until you have a smooth and soft dough. Let it rest covered for 30 minutes
250-300 grams of lobster meat finely minced
150 grams o parmiggiano reggiano cheese
50 grams of ricotta very dry
2 garlic cloves
2 teaspoons of oregano
Mix all the ingredients. The filling has to be very dry, and in case is watery, you need to add parmiggiano reggiano cheese accordingly.
Pass the dough through an Italian pasta maker until #6. Use a ravioli shaper to place the pasta and fill it with the filling. Make the raviolis. Cut them and cook them in boiling water for 6 minutes.
Sauce (type of bechamel)
Pieces of the lobster shell
2 cups of water
1/2 glass of white wine
1 cup of cream
1 cum of whole milk
35 grams of butter
35 grams of flour
2 garlic cloves minced
1 teaspoon dry oregano
80 grams of lobster meat finely minced
40 grams of Parmigiano Reggiano cheese grated
Break the pieces of the lobster shell, and simmer it with 2 cups of water and 1/2 glass of white wine. Let it reduce to a half. Strain it and set aside. Mix this broth with the heavy cream and milk. Place it in a pot, and warm it.
In a pot, warm the butter and add the flour. Stir it and cook it for 5 minutes. Add the warm liquids slowly, and mix it well avoiding lumps. Once it has thickened, add the garlic, oregano, and lobster meat. Correct it for salt and pepper. Add the grated parmiggiano reggiano cheese.
Once the raviolis are cooked, mix it with this sauce and serve it warm. ENJOY!!