Ravioli with lobster, foie gras, potatoes and saffron

by Gaetano Trovato
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Ingredients

Fish & Shellfish

  • 2 lobsters
  • 100g of sea bream fillet

Store Cupboard

  • 135g of semolina flour
  • 135g of type zero flour
  • 180g of egg yolk
  • 20g of egg white
  • 1 pinch of salt
  • salt to season
  • salt to season
  • salt to season

Cheese

  • 100g of mascarpone

Salad & Fresh Herbs

  • chives to taste

Fruit & Vegetables

  • lemon, zest and juice
  • 1 white onion, halved horizontally
  • 2 carrots, peeled
  • 1 button mushroom, white, cleaned
  • 3 sticks of celery, tough outer parts removed
  • 3 medium potatoes, used also for potato cream
  • 2 shallots, finely chopped
  • 1 leek, finely chopped
  • lemon juice
  • 4 spinach leaves

Oils & Vinegars

  • lemon oil
  • lemon oil to season
  • extra virgin olive oil

Spices & Dried Herbs

  • 2 cloves
  • 1g of saffron
  • 1g of saffron

Beverages

  • 3l water

Dairy

  • 1 dash of milk
  • 1 dash of cream

Speciality Ingredients

  • 1 foie gras escalope
  • fleur de sel to season
  • 4 foie gras escalopes
  • fleur de sel to season
  • fleur de sel to season