Lobster ravioli

A easy healthy recipe with starch – lobster ravioli recipe

Ingredients for 4 servings12 lobster8 sheets of Chinese ravioli doughone onion1 carrota branch of celery1 clove of garlic2 egg yolks2 tomatoes1 l liquid cream1 tablespoon tomato concentrate5 cl white wine15 g of potato starchSalt and pepperEspelette pepper

Preparation of the lobster ravioli recipe

For lobster

Decorate the lobsters, discard the heads, reserve the bodies in a cool place and use the pliers for the sauce. In a frying pan, fry the claws and add onion, carrot, celery, clove of garlic, tomato cut into slices.

Sauce Preparation 

Sweat for 5 minutes then deglaze with white wine and add the tomato concentrate. Mix and add the cream. Leave to cook for an hour with small shakes, mix if necessary then to pass to the fine strainer. The sauce must be smooth and creamy. Open lobster in half and remove hose. Cut into small cubes, put them in a small bowl then add Espelette chili, salt, a little olive oil. To mix everything.

Ravioli Preparation 

On a sheet of Chinese ravioli dough, pass from egg yolk with a brush, place a teaspoon of the langoustine mixture, close the raviole by pasting the second sheet of Chinese dough.

With a 6 cm diameter cookie cutter, cut the raviole and sprinkle with potato starch. Bring a large saucepan of water to a boil and dip the ravioles 2 to 3 minutes until they come to the surface.

Carefully remove them with a skimmer and place them on paper towels. Divide the ravioli in 4 plates, pour the cream of lobster and decorate with a small pinch of Espelette chilli.

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