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
4 pinches of salt
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
extra virgin olive oil
Spices & Dried Herbs
2 cloves
2g of saffron
Beverages
3l water
Dairy
1 dash of milk
1 dash of cream
Speciality Ingredients
5 foie gras escalopes
fleur de sel to season