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Colossal Lobster Ravioli Salad

All of my favorite ingredients in one decant dish! This beautiful dish will make memories once you take a bite, memories you will want again and again...!!

Isabel Colossal Lobster Ravioli Salad
  • 2 cups all purpose flour or 00 flour
  • 3 teaspoons salt
  • 3 organice free-range eggs
  • 2-1/2 tablespoons olive oil
  • 1 large shallot, diced
  • 2 cups cooked lobster, chopped
  • 1 cup fresh ricotta cheese
  • 1-1/2 teaspoons black pepper
  • 12 small egg yolks
  • 1 garlic
  • 1 lemon juice and zest
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 12 slices prosciutto di parma
  • 16 shaves pecorino romano cheese
  • 2 cups baby arugula

step 1

Mix together flour and one teaspoon salt. Place flour mixture on a large board or counter, making a well in the middle. Place 3 eggs and 1 1/2 tablespoons oil in the well and mix 3 eggs together with oil. Continue to mix eggs incorporating flour slowly until ball forms. Knead dough for a couple of minutes or until smooth.

Step 2

With a roiling pin or pasta machine, roll pasta passing dough through pasta machine, once after each change of size, until reaching 6 or very thin with roller.

Step 3

In a small sauce pan with 1 tablespoon olive oil on medium low heat, cook shallot until tender and let cool.

Step 4

In a medium bowl mix cooled shallot, lobster, ricotta, 1 teaspoon salt, and 1 teaspoon pepper together and set in refrigerator.

Step 5

Take a piece of dough, Dollop a heaping tablespoon of lobster mixture about 1 1/2 inches apart. Make a well into the mixture and place a yolk into each. Wet dough with water around each filling and carefully place second dough on top pressing around to adhere dough together and keeping air out. Cut ravioli's to desired size. Place on a floured cookie sheet, and refrigerate while making the others in the same manner, until you have about 12 raviolis.

Step 6

In a bowl whisk together garlic, lemon juice, zest ,1 teaspoon salt and1/2 teaspoon pepper. Whisk in oil until emulsified.

Step 7

In a large pot, cook ravioli's in boiling salted water for about 3-4 minutes. Carefully drain pasta. I scooped each one with a slotted spoon.

Step 8

Arrange 3 Pieces of prosciutto, 4 shaves of cheese and a cup of arugula on each plate. Place desired amount of ravioli (2-3) on each plate, drizzle desired amount of dressing onto each plate and garnish each with fried shallots if desired. Enjoy!

4 30 minutes 10 minutes

Colossal Lobster Ravioli Salad

Colossal Lobster Ravioli Salad

All of my favorite ingredients in one decant dish! This beautiful dish will make memories once you take a bite, memories you will want again and again...!!

Preparation

Prep Time

30 minutes

Cook Time

10 minutes

Serves

Calories

21740

Ingredients

  • 2 cups all purpose flour or 00 flour
  • 3 teaspoons salt
  • 3 organice free-range eggs
  • 2-1/2 tablespoons olive oil
  • 1 large shallot, diced
  • 2 cups cooked lobster, chopped
  • 1 cup fresh ricotta cheese
  • 1-1/2 teaspoons black pepper
  • 12 small egg yolks
  • 1 garlic
  • 1 lemon juice and zest
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil
  • 12 slices prosciutto di parma
  • 16 shaves pecorino romano cheese
  • 2 cups baby arugula
#Add to Grocery List

step 1

Mix together flour and one teaspoon salt. Place flour mixture on a large board or counter, making a well in the middle. Place 3 eggs and 1 1/2 tablespoons oil in the well and mix 3 eggs together with oil. Continue to mix eggs incorporating flour slowly until ball forms. Knead dough for a couple of minutes or until smooth.

Step 2

With a roiling pin or pasta machine, roll pasta passing dough through pasta machine, once after each change of size, until reaching 6 or very thin with roller.

Step 3

In a small sauce pan with 1 tablespoon olive oil on medium low heat, cook shallot until tender and let cool.

Step 4

In a medium bowl mix cooled shallot, lobster, ricotta, 1 teaspoon salt, and 1 teaspoon pepper together and set in refrigerator.

Step 5

Take a piece of dough, Dollop a heaping tablespoon of lobster mixture about 1 1/2 inches apart. Make a well into the mixture and place a yolk into each. Wet dough with water around each filling and carefully place second dough on top pressing around to adhere dough together and keeping air out. Cut ravioli's to desired size. Place on a floured cookie sheet, and refrigerate while making the others in the same manner, until you have about 12 raviolis.

Step 6

In a bowl whisk together garlic, lemon juice, zest ,1 teaspoon salt and1/2 teaspoon pepper. Whisk in oil until emulsified.

Step 7

In a large pot, cook ravioli's in boiling salted water for about 3-4 minutes. Carefully drain pasta. I scooped each one with a slotted spoon.

Step 8

Arrange 3 Pieces of prosciutto, 4 shaves of cheese and a cup of arugula on each plate. Place desired amount of ravioli (2-3) on each plate, drizzle desired amount of dressing onto each plate and garnish each with fried shallots if desired. Enjoy!

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