Lobster Ricotta Ravioli

Lobster makes such rich and luxurious pasta filling. This is a great way to make lobster go further and keep many people happy. It just requires a little time.

Serves 4

Ingredients

• 3 eggs

• 280g tipo 00 flour

• ½ teaspoon salt

• 1tablespoon olive oil

• 340g cooked lobster

• 250g ricotta

• zest from 1 lemon

• 85g butter

• 4 sage leaves approx.

Method

Make the pasta dough by placing the flour, eggs, and ½ teaspoon salt in a blender until the ingredients come together. Remove. Knead for 1 minute to make an elastic dough. Place in bowl. Cover and set aside.

Start on the filling by breaking the lobster meat, using your hands, into very fine pieces, into a bowl. Add the ricotta, lemon zest, and mix well.

Divide the pasta dough into 8 roughly even portions. Roll the pasta dough out into sheets using a pasta maker set at '5'. If you're rolling it out by hand, it should be as thick as a sheet of cooked lasagne.  Lay a sheet of dough out. Place a teaspoon of filling 2.5 centimetres apart. Brush between each little pile of filling with some water. Lay another sheet of pasta over the top. Seal by pressing down with your fingertips. Cut the ravioli and place on a floured tray.

Put a large pot of water onto boil with several teaspoons of salt. Place the butter in a frying pan over medium heat. When it bubbles, add the sage. When it browns, remove it from heat.

Boil the ravioli, a quarter of the batch at a time, for a few minutes until they rise to the surface. Use a slotted spoon to remove from the water. Add to the butter. When the ravioli are all cooked, return the frying pan to high heat with a few tablespoons of the cooking water. Mix to coat with butter. Serve immediately.