Lobster Ravioli with Corn Sauce

Mike — Mon, 19 Dec 2022 20:10:05 +0000

Makes 5 or 6 servings

Striping the pasta is really fun, but also takes some time. You may want to batch it out and save some of the dough for later. When you make this, you may want to prepare extra ravioli and freeze them. The sauce will also freeze well if you don’t add the heavy cream until reheating and serving. The sauce should taste like a buttered ear of corn.

Ingredients

Saffron Pasta Dough

1 lb “00” or all-purpose flour
2 tablespoons water
1/2 teaspoon saffron threads
3 large eggs
1 large egg yolk

Squid Ink Pasta Dough

8 oz “00” or all-purpose flour
2 large eggs
1 teaspoon squid ink or squid ink powder

Lobster Filling

1 lobster
2 tablespoons unsalted butter
3 shallots, finely chopped
2 cups corn kernels, fresh or frozen
Salt, to taste
Freshly ground black pepper, to taste
1 cup ricotta cheese
1 large egg

Corn Sauce

2 tablespoons unsalted butter
2 shallots, sliced
2 cups corn kernels, fresh or frozen
2 cups Vegetable Broth or Chicken Broth, warmed
Salt, to taste
Freshly ground black pepper, to taste
1 cup heavy cream

Directions

To make the saffron pasta: Put the flour in the bowl of a food processor fitted with the metal blade.
Warm the water and saffron threads in the microwave for 5 to 10 seconds and let sit for 5 minutes until bright orange.Add the eggs, egg yolk, and saffron water to the flour all at once. Pulse the mixture in the processor until it forms a ball.
Place the dough on a lightly floured work surface and knead it into a ball. Cover it with plastic wrap and rest in the refrigerator for 20 minutes before rolling.
To make the squid ink pasta: Place the flour in the bowl of a food processor fitted with the metal blade. Add the eggs and squid ink all at once. Pulse the mixture until it forms a ball.
Place the dough on a work surface and knead it into a ball. Cover it with plastic wrap and rest in the refrigerator for 20 minutes before rolling.
To make the lobster filling: Cook the lobster in a large pot of simmering water for 5 minutes. Let it cool and then remove the claw and knuckles and the tail. Crack the shells with a lobster cracker and remove the meat from the shell. (You could also buy a precooked lobster from your fishmonger.) After removing the meat from the shell, cut it into medium dice.
In a sauté pan, melt the butter, add the shallots, and cook slowly over low heat until translucent.Add the corn and cook until soft, about 10 minutes. Remove from the heat and add the diced lobster; season with salt and pepper. Cool the mixture.
In a bowl, fold the lobster-corn mixture into the ricotta. Mix in the egg and chill until ready to use.
Roll out the saffron pasta into a large rectangle with a thickness of approximately 1/8 inch. Roll out the squid ink pasta in the same manner.
Run the squid ink pasta through a fettuccine cutter so that you have long thin strips of pasta. The strips and the saffron sheet should be the same length. You may have to do this several times until you use up all of the pasta.
Brush the squid ink pasta with a little water and lay the strips on top of the saffron pasta approximately the same width apart as the strips are wide. You will now have evenly stripped pasta with raised black strips. Increase the number on the pasta roller to two settings thicker than you originally rolled out the pasta. Roll through so that the strips flatten out into the saffron base; this usually takes an additional two rolls.
Roll out the striped pasta to the desired thickness. Cut the dough in half so that you have two pieces of pasta that are equal in length. Place 1 tablespoon of filling at 2 1/2-inch intervals down one piece of pasta. Brush the exposed pasta lightly with water.
Place the second piece of pasta over the piece with the filling, making sure to line up the edges.
Press down gently around the mounds of filling to seal the pasta around the filling. Cut out the ravioli using a 2-inch cutter, making sure that the filling is in the center of the ravioli. Place the ravioli on a parchment paper-lined sheet pan and reserve the ravioli, covered with plastic wrap, until needed.
To make the corn sauce: Melt the butter over moderate heat in a 2-quart saucepan, add the shallots, and cook slowly until aromatic, about 2 minutes.
Add the corn and cook slowly until it starts to soften, about 4 minutes. Add the broth and bring to a simmer. Skim off the foam that rises to the surface and continue to simmer until the corn is soft, about 5 minutes.
Place the corn mixture in a blender and blend until very smooth. Pass through a fine mesh sieve to remove the corn skins. Adjust the seasoning with salt and pepper. Reserve warm until needed.
Bring a large pot of salted water to a boil, add the ravioli, and cook until al dente. Drain the pasta and finish the sauce.
Lightly whip the cream to soft peaks. Whisk the whipped cream into the corn sauce, toss with the pasta, and serve immediately.

The post Lobster Ravioli with Corn Sauce appeared first on CIA Foodies.

Rolled Pasta with Pumpkin and Chestnut

Mike — Wed, 17 Nov 2021 21:46:13 +0000

Makes 8 to 10 servings

Ingredients

Pumpkin and Chestnut Stuffing

One 3-lb pumpkin
Kosher salt, as needed
5 oz peeled fresh or frozen chestnuts
1 rosemary sprig
1 garlic clove, crushed
2 tablespoons grated Parmigiano-Reggiano
4 amaretti cookies, crumbled
2 egg yolks
Zest from 1 orange
Freshly ground black pepper, as needed

12 oz Chestnut-Cocoa Rotolo Sheets, cooked and cooled
6 tablespoons grated Parmigiano-Reggiano
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 cup heavy cream
2 oz (1/4 cup) unsalted butter, melted

Directions

Preheat the oven to 350°F.
Cut the pumpkin in half and scoop out the seeds. Cut the halves into wedges and place in a baking dish. Add a few tablespoons of water, cover tightly with aluminum foil, and roast in the oven until the flesh is very tender, about 1 hour. Scoop the pumpkin flesh away from the skin, mash with a fork, transfer to a colander, and let the pumpkin drain for at least 8 hours in the refrigerator. Set the colander in a bowl to catch the liquid that will drain away.
Bring a large pot of salted water to a boil over high heat. Add the chestnuts, rosemary, and garlic, reduce the heat, and simmer until the chestnuts are very tender. Drain them in a colander, and when they are cool enough to handle, chop them coarsely with a knife.
Combine the drained pumpkin with chopped chestnuts, 2 tablespoons Parmigiano, crumbled amaretti cookies, egg yolks, and orange zest. Mix well to blend evenly. Season lightly with salt and pepper. Set aside. (If this is done in advance, hold the filling in a covered container in the refrigerator for up to 2 days.)
Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook, uncovered, until just tender (al dente), 3 to 4 minutes.
Carefully lift the sheets from the water, drain briefly, and then store flat on a baking sheet or platters, separating the sheets with plastic wrap.
Preheat the oven to 350°F.
Lay the sheets of cooked pasta on a flat surface and spread a 1/4-inch thick layer of pumpkin filling over the entire surface. Roll the pasta sheets up on the long side to form a log. Cool the rolls of pasta for few hours in the refrigerator to let the filling firm up and then cut the logs into 1-inch-thick pieces. Place the roll slices in a buttered baking dish.
Mix the 6 tablespoons Parmigiano with the sugar and cinnamon. Drizzle just enough cream to cover the bottom of the dish then sprinkle the Parmigiano-sugar mixture all over the top. Pour the melted butter over the slices. Bake until the top of the pasta has a golden color, 15 to 20 minutes. Serve from the baking dish.

The post Rolled Pasta with Pumpkin and Chestnut appeared first on CIA Foodies.

homemade pasta Archives - CIA Foodies

Lobster Ravioli with Corn Sauce

Ingredients

Directions

Rolled Pasta with Pumpkin and Chestnut

Ingredients

Directions