Pasta Dough For Lobster Ravioli Recipes

PASTA DOUGH FOR RAVIOLI

Steps:

• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

LOBSTER RAVIOLI

Steps:

• Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about 8 inches wide. The wall needs to be about 2 inches high. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.Using a fork, beat the eggs together with the olive oil, water and salt.
• Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over the board. When enough flour has been incorporated into the egg mixture where it won't go everywhere, start to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands.
• When the mixture has really come together, then you really start kneading. You will have to knead for 10-15 minutes, really putting your weight into it.When the dough is done, it will be smooth and velvety. Once a good consistency, wrap in saran wrap and let sit for 1 hour. Once the filling is ready, set up the pasta machine attachment on the stand mixer. Take a quarter of the dough and flatten it.
• Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
• Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tbsp of the filling and place it in each well. Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. (Don't press too hard, other wise it could stick to mold) Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)
• Preheat oven to 425°F. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Brush with some olive oil, salt and pepper and bake for 10-15 minutes or until meat is firm and opaque. Remove the lobster meat from the shell, finely chop it and add to large bowl.
• In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and has a nutty flavor, about 3 minutes. Add the garlic and crushed red pepper and cook another 30 seconds. Remove the butter from the heat and add to the bowl with the lobster. Stir in the ricotta, parsley, lemon zest, salt and pepper. Set the filling aside.
• Bring large pot of salted water to boil for ravioli.
• Heat the butter and oil in a medium skillet over medium heat. Add the shallots and cook for 5 minutes, or until fragrant. Add the garlic and cook another 30 seconds.
• Stir in the crushed tomatoes and cook on low for 15 minutes. Add the cream, Parmesan, parsley and basil and cook on low for another 10 minutes. Season with salt and pepper.
• Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the tomato cream sauce. Top with some additional cheese and herbs if desired.

LOBSTER RAVIOLI

Steps:

• Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

PASTA DOUGH FOR LOBSTER RAVIOLI

Steps:

• In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
• Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.

PASTA DOUGH FOR RAVIOLI

Steps:

• Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir with a fork, use your hands. Knead dough in the bowl or on a lightly floured board until it is quite stiff and no longer sticky. Sprinkle with a little flour. Cover with plastic or a cloth, and let it rest for about 30 minutes.
• Lightly sprinkle a wooden board with flour. Cut off one-third of the dough; keep the rest covered while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Roll a rolling pin over the dough up and down, left and right. Flip the dough over about every two dozen rolls. If the dough sticks, dust with more flour. Repeat until the pasta is roughly 24 inches in length and 8 inches wide. Dust with flour and set aside; repeat with remaining dough.
• To form jackets for ravioli, cut each sheet of dough into rectangles about 24 inches long and 4 inches wide, trimming edges neatly.

EASY HOMEMADE PASTA DOUGH

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

LOBSTER RAVIOLI WITH LOBSTER VINAIGRETTE

Steps:

• Prepare an ice-water bath; set aside. Fill a large pot with 32 cups water. Add vinegar, white wine, carrots, onion, bay leaves, peppercorns, and lemon; bring to a gentle simmer over medium-high heat. Add lobster headfirst. Cook for three minutes. Remove lobster from pot and remove claws. Return claws to pot and continue to cook 8 minutes more. Immediately transfer lobster to ice-water bath to cool; drain.
• Remove meat from lobster, reserving shells. Cut lobster meat into 1/4-inch pieces and transfer to a large bowl; season with salt and pepper. Add curry powder and egg white; stir to combine. Using a teaspoon, form twelve 1-inch balls of lobster mixture and place on a parchment paper-lined baking sheet; transfer to refrigerator uncovered, until well chilled, about 1 1/2 hours.
• Chop reserved shells into equal size pieces. Place olive oil and chopped shells in a large high-sided skillet over medium heat. Cook, stirring, until liquid has evaporated from shells. Reduce heat to low and continue cooking until shells are bright red, but not sizzling, about 10 minutes. Add lemongrass, shallot, kaffir lime leaves, cardamom, ginger, and star anise. Increase heat to medium and cook for 5 minutes. Add enough water to just cover; cook until liquid is reduced by two-thirds, stirring occasionally.
• Strain mixture into a bowl through a fine mesh strainer, pressing down on solids to release liquids. Discard solids and return liquid to skillet. Cook over low heat until liquid is reduced and slightly syrupy, 3 to 5 minutes.
• Remove from heat and stir in extra-virgin olive oil, lime juice, and esplette; vinaigrette will look broken. Keep warm.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again.
• Now change the rollers of the pasta machine to the next decreasing setting; roll dough through machine twice. Keep rolling the sheet through the machine two times on each decreasing setting until you have rolled it through the last (thinnest) setting.
• Cut sheet in half crosswise and place on a lightly floured surface. Using a 2 3/4-inch round cutter, cut out 24 rounds of pasta, covering cut pasta with plastic wrap as you work.
• Working with 2 pasta rounds at a time (and keeping remaining pieces covered while working), brush 1 round with egg yolk and place 1 ball of lobster filling in the center. Lay second round directly on top and press edges together to seal. Repeat process with remaining pasta rounds and filling.
• Bring a large pot of water to a gentle simmer over medium-high heat. Add raviolis, taking care not to overcrowd and working in batches if necessary, cook for 2 minutes. Meanwhile, rewarm vinaigrette, if necessary.
• Using a slotted spoon, transfer ravioli to warm serving plates or bowls; top each with 2 tablespoons vinaigrette and serve immediately.