January 8-14, 2004

food

Lobster Ravioli

Portofino Recipe by Ralph Berarducci

Ingredients:

6 cups durum wheat flour

5 large eggs

1 tablespoon tomato paste

1 tablespoon finely chopped chives

Pinch of salt

1 1/2 pounds dry ricotta cheese

1/4 cup Parmesan cheese, grated

8 basil leaves, roughly chopped

1 pound langostino meat or baby shrimp

1 cup lobster meat, roughly chopped

3 egg yolks

Salt and pepper to taste

1 tablespoon sherry

2 shallots, minced

1 teaspoon olive oil

1/4 cup brandy

1 cup heavy cream

1 cup marinara

4 to 6 fresh basil leaves, chopped

16 to 20 baby lobster tails

Preparation:

To prepare the dough, add first five ingredients together in a food processor. Using a hook, mix on low speed until the dough pulls away from the bowl, leaving the bowl clean of debris. Roll the dough with a rolling pin until very thin, or run through a pasta machine. It should be no thinner than the tip of a ballpoint pen. Cover and put aside.

To assemble ravioli, mix ricotta, Parmesan, basil, langostino, lobster, egg, salt and pepper and sherry together. Lay pasta sheets on flat surface. Using round or square cookie cutter, cut shapes from the sheets. Place a dollop of lobster stuffing on the pasta round. Using your finger or pastry brush, dampen the edges of the pasta pieces. Place another piece on top, tightly sealing edges with your fingers. Cook ravioli in boiling salted water for 2 to 3 minutes, or until they float.

To prepare the sauce, saute the shallots in olive oil until translucent Deglaze pan with brandy. Add the heavy cream and reduce by a third. Add the marinara and half the basil. Reduce sauce under medium low heat until it coats the back of a spoon. Adjust seasoning to taste.

Pour sauce over the ravioli. Garnish with remaining basil and baby lobster tails (2 per serving). Serves 8 to 10.