Recipe courtesy of Lobster PEI
g flour + extra for dusting
g PEI lobster meat
cup mascarpone cheese
tbsp heaped fresh tarragon
tsp lemon zest
tbsp lemon juice
tbsp whipping cream
tbsp fresh tarragon
tbsp fresh chives
cloves of garlic
cup light bodied white wine
Make the pasta: Make a well with the flour in a bowl or on a clean countertop and whisk your eggs in a bowl. Tip the whisked eggs into the flour well and mix together with your hands a little at a time until it is all combined (or toss it all in a food processor and combine, tipping out to form into a dough). Knead the dough until it takes on a smooth and silky texture. This can take quite a while by hand, so you can also use a dough hook on a stand mixer to speed things up and save your arms. Wrap in film and rest in the fridge for 30 minutes
Prepare the filling: Finely chop the lobster meat until it is in small flakes and pieces (fine texture is best for ravioli). Mix in the mascarpone, tarragon, lemon juice, zest, and cream. It shouldn’t be runny, so watch when adding the cream
Roll the pasta: Portion the dough into even quarters, set up your machine, and make sure you have a large, clean but lightly floured work surface. Sprinkle a bit of flour into the machine and roll it through to prevent sticking. Take one quarter of the dough and work it through the machine at the largest setting. Fold the dough back on itself and repeat five times, turning the dough 90 degrees each time to help you achieve nice straight sides. Now take the dough through every setting on the machine, giving it two rolls per setting except for the last one to help retain the stretch. The resulting pasta needs to be quite thin as you’ll be doubling it up.
Fill the pasta: Recruit a friend to help you with this stage. Lay one sheet down on a long work surface and spoon 1 tbsp of the lobster mix onto the pasta leaving about 2-3” between blobs. Using a pastry brush, brush water on the pasta around the lobster. Then start laying down the second sheet, being careful to gently work out any air bubbles between the sheets. Cut out each ravioli with a knife and set on a floured baking tray. Continue until all the mix and pasta has been used. Depending on how your pasta has stretched out, it’s possible you’ll have some extra dough, which you can then combine, re-roll, and turn into long noodles like linguine or fettucine.
Cook the pasta: Bring a large pot of water to the boil, add a good amount of salt (make it as salty as the sea) and add the pasta in batches of about 3 or 4. Cook for 3-4 minutes until the pasta floats. Be very gentle so as not to burst them, and don’t overcook or they will turn to mush.
Make the sauce: On medium heat, melt the butter and add the two bruised garlic cloves and let them infuse the butter with their flavour. Add the wine and cook for 2 minutes. Add the tarragon and chives and remove the garlic cloves.
Serve the ravioli with 3-4 per person and spoon over the butter sauce. Top with lemon zest and enjoy your silky pasta pillows.
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