Heart Shaped Lobster Ravioli
Handmade heart-shaped ravioli with beetroot-tinted pasta, filled with fresh lobster and ricotta, served with sage brown butter.
Ingredients
For Lobster
- 1 lobster tail 225g
- Salt
- 1 lemon halved
For Red Pasta Dough
- 250 g all-purpose flour
- 2 large eggs
- 60 ml canned baby beetroot purée drained, patted dry
- 15 ml olive oil
- Pinch of salt
For Lobster Filling
- Cooked lobster meat from tail
- 90 ml ricotta cheese
- 30 ml chopped fresh chives
- Lemon zest
- Salt and white pepper
- 1 egg for binding
For Sage Butter Sauce
- 115 g unsalted butter
- 2 tablespoons fresh sage leaves
- Grated Parmesan
- Lemon wedges
Method
Cook Lobster
- Boil salted water with lemon juice
- Cook tail 5-6 minutes until red
- Ice bath immediately
- Remove meat from shell
- Chop finely
- Refrigerate
Pasta Dough
- Purée drained beetroot
- Mix flour, eggs, beetroot purée, oil, salt
- Knead 10-12 minutes until smooth
- Rest 30 minutes, covered
Filling
- Mix lobster, ricotta, chives, zest
- Season, add egg
Assembly
- Roll pasta thin
- Cut hearts
- Fill and seal with egg wash
- Ensure edges are well-pressed
Sauce & Cooking
- Brown butter with sage
- Cook ravioli in salted water 2-3 minutes
- Plate with sauce, Parmesan, lemon