Lobster Ravioli

Lobster Ravioli


Fresh Pasta dough (can substitute wonton wrappers if desired)

3 ½ cups white all purpose flour

1 tsp salt

4  eggs

1-2 tbsp  water

Ravioli Filling

1 tbsp olive oil

2 tbsp mince shallot

2 tsp minced garlic

1 ½ cups Rocky Creek Robin's Rose

1 cup butter

2 tsp fresh basil

2 tsp fresh parsley

½ tsp fresh tarragon

2- 8oz lobster tails, shell removed and cut into 1cm X 1cm cubes

Juice and zest from 1 lemon

2 ½ tbsp all purpose flour

2 tsp salt

1 tsp fresh ground black pepper

Wasabi Beurre Blanc

16 oz Robin's Rose

2 tbsp white wine vinegar

2 Shallots (chopped)

2 tbsp soy sauce

1 tbsp wasabi paste

1 cup butter

¼ cup fresh cilantro

Fresh Parmesan for garnish


Start with the ravioli filling:  heat the olive oil in a medium sauce pot, add the chopped shallots and garlic and cook for a couple of minutes until they become translucent.  Add the Robin's Rose to deglaze the pan, bring to a gentle boil and add ½ of the butter.  Stir until melted, add basil, parsley, & tarragon. 

Add the lobster pieces and poach for 1 ½ - 2 minutes until not quite cooked through.  Stir in lemon zest and juice from 1 lemon.  Remove from heat, transfer the cooked lobster to a dish and set aside to cool, reserve the liquid to be used in the next step. 

Bring a medium sauté pan to medium heat, add flour and toast gently for a minute, add salt and pepper and the other half of the butter left over from the previous step.  Stir (whisk) constantly, for about 3 minutes – do not let the roux darken.  Whisk in the reserved poaching liquid from the previous step, and cook for 7-10 minutes until the sauce has thickened.  Remove from heat, transfer to a bowl and allow it to cool completely.  Once the sauce has cooled combine the lobster and sauce together.

Next start the wasabi beurre blanc.  Pour the white wine, vinegar and shallots into a small saucepan and boil until the wine reduces to a tablespoon or two.  Remove from heat, strain out the shallots.  Add the wasabi and soy, stir.  Return to medium-low heat and add butter a small piece at a time, whisking to emulsify.  Do not let the mixture boil.  Keep adding small pieces of butter (2cmX2cm cubes) until all of it is incorporated into the sauce.  Remove from heat and add cilantro just before serving.

Make your pasta dough.  I use a pasta maker attachment on my mixer, however a manual pasta maker can also be used.  Put the flour and salt into a bowl (mixer), add the water and then eggs, slowly incorporating them into the dough.  The mixer can do this automatically, by hand they must be mixed in, and then the dough kneaded until supple.  Roll out strips of pasta, spoon a tablespoon of lobster filling into the center of each ravioli base, fold the top over and pinch all the sides to seal.

While you are making the ravioli, boil a large pot with salted water.  Once all the ravioli are prepared, add them to the boiling water and simmer until they are al-dente about 3 to 4 minutes.  Remove with a slotted spoon into a pasta bowl; add the wasabi beurre blanc mix gently to coat the pasta. 

Grate on a little fresh parmesan if you have it, and garnish with a couple of sprigs of cilantro.