LOBSTER AND WILD MUSHROOM RAVIOLI
BRAISED LEEK RAGOUT
(Recipe by: Chef Laurent Brazier)
Serves 10 persons
Ingredients:
12 eggs
2 lb flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
½ lb ricotta cheese
8 oz lobster tail, cooked and chopped
4 oz porcini mushroom, sautéed and chopped
2 eggs
2 tablespoons grated parmesan cheese
Salt, pepper, nutmeg
- 4 leeks, washed and thinly sliced
- 2 tablespoons butter
- 1 cup heavy cream
Directions:
To make the ravioli dough, place the flour on the table, leaving a space in the center of the flour for the rest of the ingredients.
In the center of the flour “volcano”, place the beaten eggs, salt and olive oil. Incorporate slowly the flour into the eggs, then knead the ravioli dough until getting a very homogenize dough. Place the dough in the refrigerator to rest for 1 hour.
For the ravioli stuffing, mix in a bowl the ricotta cheese, lobster, mushroom, eggs, parmesan cheese and blend until smooth. Season with salt, pepper and nutmeg. Reserve.
Roll out the ravioli dough using a pasta machine to 1/8 of an inch thick. Place the dough on the tables and space out some pile of lobster stuffing on the dough. Brush around the stuffing with a little water, then place an other wide piece of dough on top. Seal around the stuffing to shape each ravioli, then cut around the stuffing using a cookie cuter. Place the ravioli on a parchment paper in the refrigerator until ready to cook.
Make 20 ravioli.
Heat the butter in a large skillet, add the leeks, season and simmer until the leeks start welting. Add the cream and simmer for few more minutes to reduce the cream. Reserve.
Cook the ravioli in a large pot of salted boiling water.
Place a spoonful of leeks ragout in the center of each plate and place two ravioli on top. Garnish with chopped herbs.