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.
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
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
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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
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
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
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
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
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
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
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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
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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
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
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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
Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy.
