Ingredients
- 459 gram whole lobster, cooked and removed from the shell
- 2 soft white bread slices, crusts removed
- 200 mills fish stock
- 1 egg
- 250 mills double cream
- 1 tablespoon chopped chives
- 1 tablespoon chopped chervil
- Salt and pepper to season
Egg Pasta Dough
- 2 cups durum flour
- 2 eggs, plus 2 extra egg yolks
Mushroom Sauce
- 2-3 saffron threads
- 2 tablespoons butter
- 2 shallots, finely chopped
- 3 cups button mushrooms, finely chopped
- Juice of 1/2 a lemon
- 200 mills heavy cream
Method - Pasta
- Sift the flour and a pinch of salt into a bowl and put into a food processor.
- Add the eggs and yolks and process until mixture becomes crumbly.
- Turn out onto a floured clean surface and knead until the dough is smooth.
- Wrap in cling foil and rest in the fridge for 1 hour.
- With either a pasta maker or by hand with a rolling pin, roll the dough into a 3mm thickness.
- Cut the dough into four rectangles and dust with flour.
Method - Lobster Filling
- Cut the lobster into chunks and put into a large bowl.
- Tear the bread into small pieces and soak in a separate bowl with 3 tablespoons of the fish stock.
- Put the bread mixture into the food processor and add half of the egg together with 3 tablespoons of cream. Process until a smooth texture.
- Stir the mixture into the lobster meat, adding the chives, chervil and seasoning.
Method - Assemble the Ravioli
- Spoon 6 equal parts of the filling onto one sheet of pasta dough, leaving 3 cm between each pile.
- Lightly beat the remaining egg, adding 1 tablespoon of water and then brush over the past between the piles of filling.
- Cover with a second sheet of pasta, pressing lightly with your finger tips around filling to ensure no air is trapped and it is well sealed.
- Repeat with the other two sheets of pasta and filling.
- Cut at equal distances between each filling pile to make 12 ravioli.
- Place on a baking tray, cover with cling foil and place in the fridge until the sauce is made.
Method - Saffron Mushroom Sauce
- Soak the saffron threads in 1 tablespoon of warm water.
- Melt the butter in a pan and sweat the shallots over a low heat until they are soft.
- Add the chopped mushroom and lemon juice and cook on a low heat until most of the liquid has evaporated.
- Stir in the saffron, together with the water it has soaked in and then add the cream.
- Gently stir until the sauce thickens.
- Keep warm while you cook the ravioli.
Method - Ravioli
- Cook ravioli in salted boiling water for 3-4 minutes then carefully drain.
- Assemble three ravioli on to the centre of four warmed plates and then spoon over a little of the mushroom sauce.
- Serve immediately with chopped chives.
