Creamy lobster ravioli is a luxurious standout for your next dinner party. Chopped lobster, mascarpone, and lemon zest fill the ravioli. Classic vodka sauce is riffed on. Red bell pepper adds sweetness to white wine instead of vodka.
2 cups semolina flour
2 cups all-purpose flour
4 large eggs
2 teaspoons olive oil
½ teaspoon salt
For the filling
1 pound chopped lobster meat
½ cup mascarpone cheese
1 teaspoon lemon zest
¼ teaspoon salt
Ingredient
½ teaspoon ground black pepper
1 medium red bell pepper
1 medium onion
3 cloves garlic
1 tablespoon olive oil
1 (6-ounce) can tomato paste
¼ cup dry white wine
¾ cup heavy cream
1 tablespoon chicken bouillon
Direction
Mix all-purpose and semolina flour on a flat surface. Add eggs to a flour well. Add salt and olive oil and whisk into flour.
1
Mix until a dough forms, adding a tablespoon of water if needed. Knead dough until elastic. Cover the dough with plastic and rest for an hour.
2
After resting, cut dough into four equal pieces. Use a large pasta roller to roll one dough piece into a sheet. Threefold dough.
3
The dough should be passed through the pasta roller several times, with each pass decreasing the setting.
4
Cover the remaining dough balls with plastic wrap while you make the filling to keep them moist.
5
Place filling in piping bag. Pipe the filling onto a pasta sheet in ½ inch dollops. Another dough sheet over the filling and press around it.
6
Utilize remaining dough sheets. Start boiling a large pot of salted water. Boil pasta until it floats, 3–4 minutes.
7
Combine heavy cream, chicken bouillon, and 1 cup pasta water. Stir often for 4 minutes on low heat. Season with salt and pepper.