PORTIONS  : 4

Ingrédients

Filling:

2 cooked lobsters (1¼ lbs each), shelled and chopped into small pieces

100 g fresh ricotta

25 g grated Parmesan

Zest and juice of 1 lemon (well washed)

1 tbsp chopped Italian parsley

Salt and pepper

Sauce:

½ cup butter

1 tbsp chopped parsley

1 tsp chopped thyme

1 tsp chopped tarragon

Juice of 1 lemon

Fresh Pasta Dough:
See fresh pasta recipe.

Method:

In a large bowl, mix the chopped lobster, ricotta, Parmesan, lemon juice and zest, and parsley. Season to taste. Set aside in the refrigerator.

Fresh Pasta Dough:
Refer to your fresh pasta recipe.

For the ravioli preparation, stop at number 2 on your pasta roller if using an Imperia machine. If the pasta is too thin, it may tear.

Place a sheet of pasta on your ravioli mold, making sure to flour the underside of the dough (to prevent sticking). Place the cutter over the sheet and press lightly, then remove it — this will create small pockets. Add a small amount of filling to the center of each pocket — not too much, or your ravioli may tear.

Cover with a second sheet of pasta and press both layers together using a rolling pin. Turn the mold over. If needed, separate the ravioli using a pasta cutter.

For the sauce:
Gently melt the butter in a 28 cm sauté pan , add the herbs and lemon juice.

Cook the ravioli (they’re done when they float to the surface) and add them to the sauce. Toss gently and serve.

Freezer-friendly. Make extra and stock up!