Lobster and Goat Cheese Ravioli

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by Jason Evans

KMOV.com

Posted on February 9, 2012 at 8:00 AM

Updated Wednesday, Feb 8 at 3:29 PM

Lobster and Goat Cheese Ravioli with White Chocolate Tarragon Buerre Blanc
Serves 4

Pasta Dough
1 cup all purpose flour
1 egg
1 tbsp olive oil
1 tsp cocoa powder
Water as needed

In a mixing bowl combine flour and cocoa, make a well in the center. Add egg into well and mix, add olive and knead dough till smooth. If dough is dry add a few tbsp of water to moisten. Let dough set for 20 min before rolling out. Roll dough thin with pasta roller.

Cut pasta into desired shape, making sure you have an even amount for bottom and top of ravioli. Place 1 tbsp filling in center of half the pasta, use your finger to moisten the edges with a little water. Place another piece of pasta on top, and seal the edges with a fork, making sure there are no air bubbles inside the ravioli.

When all the ravioli is made refrigerate for 15 min. Bring 3 qt of water to a rolling boil, add 1 tsp salt. Drop ravioli into water 1 at a time to make sure they do not stick together. Cook pasta for 3 to 4 min, strain and serve.

Filling
½ cup Goat Cheese
½ cup cooked lobster meat
2 tbsp parmesan cheese, grated
1 egg
1 tsp chopped fresh tarragon
Salt and pepper to taste

Mix all ingredients and chill for 1 hour

Sauce
1 cup white wine
2 tbsp shallots, minced
2 oz heavy cream
2 oz butter, cubed
2 tbsp white chocolate
1 tsp chopped fresh tarragon
Salt and pepper to taste

In a sauce pan sweat shallots till softened. Add wine and simmer till wine has reduced to 2 tbsp in volume. Add cream and tarragon and simmer again till cream has thickened. Reduce heat to low and whisk in chocolate, when chocolate is melted remove from heat and whisk in butter. Serve over ravioli.
 

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