- 2 large or 4 small lobster tails, chopped
- 1/2 lb ricotta cheese
- 3-4 Tbsp Parmigiano-Reggiano, grated
- salt and pepper (to taste)
- 1-2 cloves of garlic
- 3 cups all purpose flour
- 3 eggs
- olive oil, extra virgin
- 1 garlic clove
- 2 cans crushed tomato
- Put 2-2/3 cups of flour on clean hard surface in the shape of a mountain. Make a hole in the top like a volcano! (Save the last 1/3 cup for later)
- Add eggs to the little hole we made for them.
- Using your hands, mix the dough together. Keep going, it will start out dry and slowly become more moist the more you knead it.
- Take a small glass of warm water and sprinkle it on the dough to get it more moist if need be. (Take your time with it, don't put extra water on too soon, trust the process)
- Knead the dough for about 5-8 mins or until its all sticking together and starting to get smooth. (Add some of the flour we set aside if the dough becomes too moist.)
- Cover with cling wrap and put in the fridge for no less than 30 mins and no more than a couple of hours.
1. Warm up a pot for steaming. Once the water in the pot boils and starts to steam, place the lobster tails in and cover. Depending on the size, large tails 8-12 mins, smaller 6-8 mins. Keep an eye on them, we want them to cook through but not be over cooked.
2. Remove tails from pot and immediately place in ice, this will stop them from cooking any more. (Do not add water. Ice only.)
3. Let tails rest on ice for about 4-5mins.
4. Remove tails from ice and remove the shell. Finely cut up the meat and put in a bowl.
5. Finely chop up one to two cloves of garlic depending on your garlic preference.
6. Heat up a pinch of butter in a pan and saute garlic lightly. Don't let it burn.
7. Pour garlic and butter mixture into the bowl with the lobster meat
5. Add the rest of the filling ingredients and mix.
1. Add olive oil to a hot pan.
2. Add in chopped garlic
3. Saute until garlic had softened up. About 2 mins.
4. Pour in crushed tomato, stir, then cover and simmer on low or warm (lowest setting).
1. Roll out dough into very thin sheets. (Thinner the better, this is where a pasta roller comes in handy to get it really thin!)
2. Place about a table spoon of filling on a sheet that you've rolled out evenly spaced.
3. Place second pasta sheet on top.
4. Trim with a knife or ravioli roller and then make sure edges are pressed down firm and sealed!
5. Add ravioli to a pot of salted boiling water for approx 4-6 mins or until they rise to the top. (Make sure to salt your water. This is very very VERY important with homemade pasta. It will make a huge difference to your pasta!)
6. Remove ravioli when done and set aside.
7. Get a pan hot with a dash of olive oil. Add in serving of ravioli and quickly saute about 30 seconds to a min (preference). Add in a spoonful of sauce or two and a dash of cream and stir until the sauce had lightened up.
6. Put in a bowl and add some sauce and fresh parm grated ontop and you're done!