Lobster Ravioli With Mushroom Sauce from Scratch
FOR MUSHROOMS AND FIGS SAUCE:
1 lb cremini mushrooms, cut to quarters
6 figs, if not in season soak overnight dry ones
1 shallot, finely diced
1 cup heavy cream
1 teaspoon fresh thyme
kosher salt, to taste
FOR LOBSTER FILLING:
meat of 1.5 lbs steamed lobster
FOR RAVIOLI DOUGH:
We followed Lidia Bastianich Poor man’s Two egg Pasta recipe from “Lidia’s family table” Cookbook. We made the dough by hand and rolled it by machine to #8 thickness
To make the sauce:
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced shallots, season with 1 teaspoon kosher salt and cook until translucent for 4-5 minutes, and add the mushrooms cut to quarters.
Add the heavy cream and figs, lower the heat to simmer and cook it for 15-20 minutes, while occasionally stirring the mixture, so it doesn’t stick to the bottom of the pan, until the sauce thicken slightly.
To make the ravioli:
Lay one pasta sheet on a lightly dusted working surface. With the ravioli shapecutter mark each piece by lightly pressing the form onto the dough by leaving at least 1/2” between each shape.
Once you have you pieces marked, brush the contours with a whisked egg. Place half tablespoon of the lobster filling.
Line up with the second dough sheet and firmly press with the ravioli cutter.
Remove the extra dough, lightly dust with flour the ravioli and transfer them to a clean tray.
To make the filling:
Boil a 1.5 lbs lobster for 8 min. Cut the body in half and discard the sand sac from the head and the long sacod dark green roe. Cut very finely the lobster meat.
Bring a pot of 6 quarts of salted water to a boil. Cook the ravioli until al dente. Freshly made pasta cooks quicker than the one from the store. Drain well using a colander and transfer the ravioli to the pan with the creamy mushrooms and figs sauce. Stir gently to mix well and cook for another minute. Transfer the ravioli to a pasta to individual plates and serve immediately.