INGREDIENTS
- 400g Tipo '00' flour
- 4 eggs
- Pinch of fine salt
Place the flour on a board or in a bowl and make a well in the centre.
Crack the eggs into the well, add a pinch of salt then with a fork, mix the egg into the flour as much as possible so it’s not sticky. Don’t worry if there are lumps in the dough. Keep mixing and then when crumbs form put it on a flat surface and knead together. You can also speed this up by mixing your ingredients in a food processor until they bind.
Once it is all combined, knead until you have a silky, smooth, elastic dough. You are aiming to achieve a playdough texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour.
Cover with cling film and rest for 30 minutes.
TIP: The general rule for portions is 100g flour, 1 egg and a pinch of salt for a generous portion of pasta for 1 person
Lobster Ravioli
- 200g lobster meat
- 80g salted butter
- 2 cloves of garlic grated
- A good pinch of chilli flakes to taste
- A handful of fresh parsley chopped
- Juice of half a lemon and the zest of a whole lemon
- 150g ricotta
- Pasta dough as above
- Salt and pepper to taste
Tomato Cream Sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of salted butter
- 2 cloves of garlic grated
- 1 tin of good quality chopped tomatoes
- 200ml full-fat milk
- 50g grated parmesan cheese plus more for serving
- A handful of fresh parsley chopped
- A handful of fresh basil chopped
- Salt and pepper to taste
Chop up the lobster meat and set aside
Put the butter in a pan and gently melt it over a medium heat. Once the butter is golden and toasted add the garlic and chilli flakes and cook for another minute.
Remove from the heat and stir in the lobster, lemon zest and juice, salt and pepper and ricotta, combine well and set aside.
Roll your pasta dough into sheets and place 1 tablespoon of filling one inch apart in a line on one side of the pasta sheet. Brush around the filling with water to moisten and fold the sheet over the filling pressing firmly around the filling to seal. Cut into squares and using the prongs of a fork press around the edges of each parcel to seal. Be sure to cover the finished ravioli whilst you make the next batch and the pasta sauce.
To make the sauce, place the butter and oil in a pan to melt. Add the onion and cook until soft then add the garlic and cook for another minute.
Stir in the tomatoes and season with salt and pepper and cook for 15-20 minutes until thickened. Add the milk, parmesan, parsley and basil and cook for another 10 minutes.
Once you have added the milk, bring a large pan of salted water to a boil and add the ravioli in batches to the water and cook for 2-3 minutes and drain. They will rise to the top once cooked.
Divide the cooked ravioli between four bowls, spoon over the sauce, grate over some parmesan and serve.