Ravioli with lobster, foie gras, potatoes and saffron by Gaetano Trovato - Print Recipe

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

Ravioli with lobster, foie gras, potatoes and saffron

Ingredients

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

Foie gras escalope

Garnish

Method