Ravioli with lobster, foie gras, potatoes and saffron
- Starter
- medium
- 4
- 2 hours, plus 2 hours resting time
PT2H
PT2H
This indulgent recipe for ravioli by Gaetano Trovato combines a fine range of ingredients. In the ravioli, the richness of the foie gras is softened by the fresh citrus notes of the lobster filling.
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Ingredients
Metric
Imperial
Lobster
- 2 lobsters
Pasta dough
Lobster filling
- 100g of sea bream fillet
- 100g of mascarpone
- chives to taste
- lemon, zest and juice
- lemon oil
- salt to season
Vegetable stock
- 1 white onion, halved horizontally
- 2 cloves
- 2 carrots, peeled
- 1 button mushroom, white, cleaned
- 3 sticks of celery, tough outer parts removed
- 3l water
Semi-sphere potatoes with saffron
- 3 medium potatoes, used also for potato cream
- 1g of saffron
- salt to season
Potato cream with saffron
- 2 shallots, finely chopped
- 1 leek, finely chopped
- lemon juice
- 1g of saffron
- 1 dash of milk
- 1 dash of cream
- salt to season
Foie gras cubes for the filling
To finish the lobster claws
- lemon oil to season
- fleur de sel to season
Foie gras escalope
- 4 foie gras escalopes
- fleur de sel to season
Garnish
- 4 spinach leaves
- extra virgin olive oil
- fleur de sel to season
Equipment
- Steam oven
- Vac pac maker
- Blender
Method
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
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
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
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Ravioli with lobster, foie gras, potatoes and saffron
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