Lobster Ravioli

Last weekend, we were craving lobster.  I wanted to get the family out of the house and although not an exciting trip, I figured we'd take a quick ride up to Gloucester to get fresh lobsters.  My cousin Joey is a fisherman out of Gloucester, MA so I called him asking for a recommendation.  He suggested Cape Ann Lobstermen on E. Main St.  I grabbed 17 lobsters and headed home.

The Sauce:

The Sauce is a two part process for a really good and flavorful finish.  Part 1 is making the actual lobster flavored sauce utilizing the some of our lobsters.

• Chopped Onion
• Smashed Garlic
• 2 Can Chunky Style Tomato ( I use Pastene)
• Salt
• Pepper
• Parsley
• 1/4 Cup White Wine
• 4 Lobsters

In a pot, saute` onion, garlic and olive oil.  Season with salt and pepper and cook until it turns translucent.  Add the two cans of sauce, salt, pepper, parsley and white wine.  When sauce starts bubbling, add your lobsters.  Bring back to a boil and turn to low and simmer for 2 hours.

While Part 1 of our sauce is cooking, let's get our filling ready.  

Ravioli Filling:

• 32 Ounces of Ricotta 
• 2 Eggs
• 1/4 Cup Grated Pecorino Romano
• Salt
• Pepper
• Chopped Parsley
• Saute' Lobster Meat
• Extra Virgin Olive Oil
• Minced Garlic
• Salt
• Pepper
• White Wine (Thumb over the top and a couple of swirls around the pan)
• Parsley

Now keep in mind, we don't want to cook the lobster all the way through, but enough to absorb our flavors as it will finish cooking once stuffed.  In a saute' pan, add olive oil and garlic and saute`.  Add your lobster tails, salt, pepper and parsley.  Cook for 3 minutes shell side down.  Flip the tails meat side down and add your white wine and cook for 3 minutes.  Remove from heat.

Once the lobster has cooled enough to handle, pull the meat away from the shell and chop it up on a cutting board.  Add it to the ricotta mix and blend together.

Ravioli Pasta:

• 3 1/2 Cups Tipo "00" Flour (You can use all purpose flour)
• 2 Eggs
• Warm Water as needed
• Drop of Olive Oil

**Note:  You can do 3 cups of flour and 1/2 cup of Semolina.  I've done it both ways.

In a stand mixer with a dough blade, add the flour, eggs, olive oil and mix.  Slowly add water as needed as the dough forms.  Once it forms, set on your pasta making surface and cover with a damp towel for 10 minutes.

Cut a small piece of dough:
- Pass it through your pasta machine at largest numbered setting
- Fold dough and pass it again
- Reduce number and pass dough until you get to #3 on your dial
- Lay the pasta sheet flat and put some lobster ricotta filling, spacing it out to be able to cut.
- Add a sheet on top by folding over the other end of your pasta sheet and cut into individual raviolis

    Add your filling                                                                                                    Cut your ravioli

Cook the Raviolis

In a large pot, boil water and add plenty of salt.  Once you have a rolling boil, drop your raviolis and cook about 7-10 minutes, or until raviolis are floating at the top.


Make Part 2 of the Sauce

• Lobster Sauce from above
• 1/4 cup or more of heavy cream
• 1/4 cup of Vodka
• 1/4 cup of grated pecorino romano cheese

While the raviolis are cooking, take 6-8 scoops of sauce and heat up in a Vodka (I use Tito's) and let cook off about 3-6 minutes.  Add heavy cream and whisk until you get the color you are looking for.  Add your grated cheese and mix thoroughly.  Add your lobster and mix generously.
pan.