Suggested material offered in store
2 lobsters 1 ¼ lbs cooked, peeled and cut into small pieces
25 g parmesan cheese
Zest and juice of 1 lemon
1 tbsp chopped parsley
Salt and pepper
½ cup butter
1 tbsp chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped tarragon
Juice of 1 lemon
3 cups Durum wheat semolina*
4 large eggs
2 tbsp. of olive oil
50 ml of water (could vary due to egg size)
*All-purpose flour could be used if semolina is not available
1. MAKE THE FRESH PASTA
Kneading by hand:
Place the flour on a flat surface and dig a small well.
Add the eggs, oil and water in the center.
Mix the egg mixture with your hand and gradually add some flour to form a ball.
Add some water if the mixture seems too dry.
Knead the ball of dough for 5 minutes.
Place all of the ingredients in the bowl and mix for 30 seconds with the inox blade.
Add a little water if needed.
Once you have kneaded the dough, place it on a plate
Pour a drop of olive oil on the surface and smooth it over the surface.
Cover the plate with a dish towel. Let rest for 15-20 minutes.
*The dough could be prepared one day prior to use as long as it is kept refrigerate.
Hook your pasta machine to a flat working surface.
Make sure that is set to the first gear (widest setting)
Cut a slice of dough (3cm) and flatten it by pressing it down with your fingers.
Pass the piece through the machine and fold it in half.
Repeat the process 5-7 times and flour it with semolina or all-purpose flour if it feels sticky.
Shift into second gear and repeat the process once.
Continue shifting and passing until you have reached the last gear.
The last gear makes the dough very thin. You may opt to stop at the penultimate.
2. PREPARE THE STUFFING AND STUFF THE PASTA
For the stuffing, combine all ingredients in a bowl and mix well. Refrigerate.
Prepare one sheet of dough at a time.
Spread the dough on the ravioli mold.
Fill each pocket with the stuffing.
Spread another sheet over it.
Roll with a rolling pin.
Cook in boiling water for 1 minute.
3. PREPARE THE SAUCE
For the sauce, place all ingredients in a saucepan on medium-low heat. Melt the butter slowly.
Add cooked ravioli to the saucepan.
HOW TO MAKE FRESH PASTA - Steb-by-step video with Elena
HOW TO STUFF RAVIOLIS - Step-by-step Video by Elena (start at 10:35)
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