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🍽️ Lobster Ravioli in Creamy Tomato Sauce

719 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 g semolina
• 2 tbsp olive oil
• 1 pinch salt
• 3 eggs
• flour (for working)
• 500 g lobster (1 lobster)
• 100 g crème fraîche
• 1 small piece orange zest
• salt
• pepper (from the mill)
• 1 tbsp basil (chopped)
• 1 egg white
• 100 ml dry white wine
• 100 ml lobster stock
• 100 ml whipping cream
• 1 tbsp crème fraîche
• 2 tomatoes
• 1 tsp lobster butter
• salt
• basil
• pink pepper

Instructions

1. 1. Mix the flour and semolina in a bowl.
2. 2. Add olive oil, salt, and eggs.
3. 3. Knead everything into a smooth pasta dough.
4. 4. If the dough is too dry, add a little cold water.
5. 5. Let the dough rest covered for 30 minutes.
6. 6. Boil the lobster head-down for 3 minutes in boiling water.
7. 7. Remove the lobster and shock it under cold water.
8. 8. Crack the lobster and remove the meat from the tail, claws, and joints.
9. 9. Puree 125 g of lobster meat finely with Creme Fraîche.
10. 10. Season the lobster puree with orange zest, salt, and pepper.
11. 11. Cut the remaining lobster meat into small cubes.
12. 12. Fold the lobster cubes and basil into the puree.
13. 13. Roll the dough in portions thinly on a floured surface.
14. 14. Place the filling with a teaspoon at intervals of approx. 5 cm on the dough.
15. 15. Cut the dough into squares.
16. 16. Brush the edges with egg white.
17. 17. Press the edges together firmly.
18. 18. Let the ravioli rest lightly floured until processed.
19. 19. Bring white wine and lobster stock to a boil.
20. 20. Let the liquid reduce by about half.
21. 21. Add cream and Creme Fraîche.
22. 22. Let the sauce reduce briefly again.
23. 23. Blanch the tomatoes with hot water.
24. 24. Shock the tomatoes and peel them.
25. 25. Quarter the tomatoes and remove the core.
26. 26. Dice the tomatoes finely.
27. 27. Add the tomato cubes to the sauce.
28. 28. Let the sauce simmer for approx. 5 minutes.
29. 29. Stir the lobster butter into the sauce.
30. 30. Season the sauce with salt and pepper.
31. 31. Cook the ravioli for approx. 4 minutes in salted water.
32. 32. Drain the pasta.
33. 33. Toss the pasta in the sauce.
34. 34. Plate the ravioli.
35. 35. Garnish the dish with basil.
36. 36. Sprinkle the dish with pink pepper.
37. 37. Serve the ravioli hot.

Nutrition per serving

• kcal: 719
• Protein: 38 g · Fett/Fat: 29 g · Carbs: 71 g