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Ravioli with lobster, foie gras, potatoes and saffron

Ravioli with lobster, foie gras, potatoes and saffron

  • Starter
  • medium
  • 4
  • 2 hours, plus 2 hours resting time

PT2H

PT2H

1
To make the pasta dough, mix together the two flours and make a well in the centre. Add the egg yolks, egg white and a pinch of salt, and mix all of the ingredients until you obtain a consistent dough
  • 180g of egg yolk
  • 20g of egg white
  • 1 pinch of salt
  • 135g of semolina flour
  • 135g of 0 flour
2
Knead vigorously for at least 15 minutes, then wrap the dough in cling film and rest in the fridge for at least 2 hours
3
Preheat a steam oven to 100°C/gas mark 1/4
4
Steam the lobsters in the oven for 5 minutes. Cook the claws at the same temperature for 7 minutes, then cool in iced water
  • 2 lobsters
5
For the filling, add the sea bream fillet to a saucepan and cover with water. Season with salt and a squeeze of lemon juice
  • 100g of sea bream fillet
  • lemon, zest and juice
  • salt to season
6
Cook gently for 8–10 minutes until completely cooked through, then drain the water and chill the bream in the fridge. When completely cold, chop finely to make a paste
7
Gently remove the meat from the tails of the cooked lobster and finely chop, setting the claws to one side for later. Add the mascarpone, chopped sea bream, chives, a few drops of lemon oil, lemon zest and salt to the lobster meat and mix well to combine. Put the filling in a pastry bag
  • 100g of mascarpone
  • chives to taste
  • lemon oil
8
For the vegetable broth, stud the halved onion with the cloves. Place the cold water in a large saucepan and add all of the vegetables. Bring to the boil and cook over a low heat for 90 minutes, then pass through a sieve and set aside - this makes a lot more than needed but any excess can be frozen
  • 3l water
  • 2 carrots, peeled
  • 1 button mushroom, white, cleaned
  • 3 sticks of celery, tough outer parts removed
  • 1 white onion, halved horizontally
  • 2 cloves
9
Preheat a steam oven to 100°C
10
For the potatoes, wash well under cold water and make some semi-spheres with a melon baller. Finely chop the trimmings for the potato cream and set aside. Place the semi-spheres in a vacuum bag with a little vegetable stock, the saffron and salt. Steam for 9 minutes, then cool immediately in a blast chiller or in iced water. Set aside
  • 3 medium potatoes, used also for potato cream
  • 1g of saffron
  • salt to season
11
For the potato cream with saffron, cook the shallots and leeks in a small saucepan with a drizzle of extra virgin olive oil. Add a ladle of vegetable stock and let the shallots soften. Add the finely chopped potato trimmings to the pan, mix well and keep cooking in the stock with a dash of milk and cream
  • 1 dash of milk
  • 1 dash of cream
  • 2 shallots, finely chopped
  • 1 leek, finely chopped
12
Once the potatoes are soft, add the lemon juice and salt and blitz in a blender until you have a smooth cream. Pass the sauce through a fine sieve and add the saffron, whisking vigorously until the cream is a yellow golden colour. Keep the cream warm
  • lemon juice
  • salt to season
  • 1g of saffron
13
For the foie gras cubes, place a non-stick frying pan over a low heat until it is hot. Fry a foie gras escalope until well-cooked on each side. Cool immediately and cut into small cubes – these will be used for the filling. Keep the cubes in the fridge on a greaseproof paper sheet until ready to use
  • 1 foie gras escalope
  • fleur de sel to season
14
To make the ravioli, roll out the dough with a machine or with a rolling pin until you obtain a very thin dough sheet. Make some discs with a ring cutter. Add some lobster filling and a foie gras cube on each disc. Close the raviolo like a pyramid
15
Warm the shelled lobster claws gently in a small pan with the lemon oil and season with fleur de sel
  • fleur de sel to season
  • lemon oil to season
16
For the toasted foie gras escalope, place a non-stick pan over a low heat until it is hot and cook the foie gras until they are well roasted on each side. Season with fleur de sel
  • 4 foie gras escalopes
17
Cook the ravioli in salted boiling water for 2 minutes and then drain. Pour some warmed potato cream onto each serving plate and place 3 ravioli on top
18
Place a foie gras escalope to one side and top with a lobster claw. Place the spheres on the side and complete the dish with some spinach leaves seasoned with extra virgin olive oil and fleur de sel
  • 4 spinach leaves
  • extra virgin olive oil
  • fleur de sel to season

Ingredients

Metric

Imperial

  • Lobster

  • Pasta dough

  • Lobster filling

  • Vegetable stock

  • Semi-sphere potatoes with saffron

  • Potato cream with saffron

  • Foie gras cubes for the filling

  • To finish the lobster claws

    • lemon oil to season
    • fleur de sel to season
  • Foie gras escalope

  • Garnish

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