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Lobster ravioli in tomato cream sauce
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 90 minCook 25 minServes 6
Ingredients
- For the pasta dough:
- 2.5 cups 00 flour or all-purpose flour
- 4 large eggs
- 2 tsp olive oil
- 1/2 tsp salt
- For the lobster filling:
- 1.5 lbs lobster meat (from 2 to 3 live lobsters or high-quality frozen lobster tails), roughly chopped
- 8 oz ricotta cheese, well-drained
- 4 oz mascarpone cheese
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tbsp fresh chives, finely minced
- 1 tbsp fresh tarragon, minced
- 1 tsp lemon zest
- 1/2 tsp cayenne pepper
- Salt and white pepper to taste
- 1 egg yolk
- For the tomato cream sauce:
- 3 tbsp unsalted butter
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1/4 cup brandy or dry vermouth
- 1 can (14 oz) crushed San Marzano tomatoes
- 1/2 cup heavy cream
- 1/4 cup lobster stock or shellfish stock (or use pasta water)
- 2 tbsp fresh basil, torn
- Salt, pepper, pinch of cayenne
Instructions
- 1. Make pasta dough: mound flour on a clean surface. Make a well in the centre. Add eggs, olive oil, and salt to the well. Using a fork, gradually whisk the eggs while pulling in flour from the inner walls. Once a shaggy dough forms, use your hands to knead for 8 to 10 minutes until smooth and silky. Wrap in plastic and rest for 30 minutes.
- 2. For the filling: gently sauté the lobster meat in 1 tablespoon of butter for 1 to 2 minutes — just until opaque. Cool completely. Combine with ricotta, mascarpone, Parmesan, chives, tarragon, lemon zest, cayenne, salt, and white pepper. Stir in the egg yolk. Refrigerate.
- 3. Divide the dough into 4 portions. Working with one portion at a time (keep others wrapped), roll through a pasta machine to the thinnest setting (or as thin as possible with a rolling pin). Cut into 3-inch rounds or squares.
- 4. Place 1 teaspoon of lobster filling in the centre of half the pasta rounds. Brush the edges with water. Top with a second round and press firmly around the edges, eliminating all air pockets. Seal with a fork or fluted cutter.
- 5. For the sauce: melt butter in a wide saucepan over medium heat. Cook shallots for 3 minutes until translucent. Add garlic and cook 1 minute. Pour in brandy — stand back, it may flame briefly. Let it reduce by half.
- 6. Add the tomatoes and cook for 10 minutes, stirring occasionally, until thickened. Pour in the cream and stock. Simmer for 5 minutes more until the sauce is silky and coats a spoon. Season with salt, pepper, and cayenne. Keep warm.
- 7. Cook ravioli in well-salted boiling water for 3 to 4 minutes until they float and the pasta is al dente. Reserve 1/4 cup pasta water before draining.
- 8. Add ravioli to the sauce. Toss gently — the sauce should cling. Add pasta water to loosen if needed.
- 9. Serve 4 to 5 ravioli per portion. Scatter torn basil and freshly grated Parmesan over the top.
