Lobster Ravioli with Garlic Bread

Instructions

1. 1

   Prepare the Pasta Dough

   • On a clean work surface, mound the '00' flour and 0.5 tsp of the fine sea salt. Create a well in the center.
   • Crack the eggs and egg yolks into the well, and add the olive oil.
   • Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a shaggy dough forms.
   • Use your hands and a bench scraper to bring the dough together. Knead for 8-10 minutes until the dough is smooth, firm, and elastic.
   • Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, but preferably 1 hour.
2. 2

   Make the Lobster Filling

   • In a medium bowl, combine the finely chopped cooked lobster meat, drained ricotta cheese, grated parmesan cheese, lemon zest, and fresh parsley.
   • Season with 0.5 tsp of fine sea salt and 0.25 tsp of black pepper. Gently mix until just combined. Do not overmix.
   • Cover the bowl and refrigerate the filling until you are ready to assemble the ravioli.
3. 3

   Roll and Form the Ravioli

   • Cut the rested dough into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
   • Lightly flour one piece of dough and flatten it with your palm. Pass it through a pasta machine on the widest setting. Fold it into thirds and pass it through again.
   • Continue passing the dough through the machine, decreasing the thickness setting each time, until you have a long, thin sheet (about 1/16-inch thick, or setting 6 on most machines).
   • Lay one pasta sheet on a lightly floured surface. Place heaping teaspoons of the lobster filling about 2 inches apart in a single row down the center of the sheet.
   • Lightly brush the pasta around the filling with a small amount of water. Lay a second sheet of pasta over the top.
   • Gently press around each mound of filling to seal the two sheets together, carefully pushing out any air pockets to prevent bursting during cooking.
   • Use a fluted pastry wheel or a ravioli stamp to cut the ravioli into individual squares. Place the finished ravioli on a baking sheet generously dusted with semolina flour.
4. 4

   Create the Tomato Cream Sauce

   • In a large skillet or saucepan over medium heat, melt the unsalted butter.
   • Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   • Pour in the crushed tomatoes, the remaining 0.5 tsp of fine sea salt, and 0.25 tsp of black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
   • Reduce the heat to low and stir in the heavy cream and optional red pepper flakes. Keep the sauce warm over very low heat while you cook the ravioli.
5. 5

   Cook and Serve

   • Bring a large pot of water to a rolling boil and add the 2 tbsp of coarse sea salt.
   • Carefully add the fresh ravioli to the boiling water in batches, avoiding overcrowding the pot.
   • Cook for 3-4 minutes, or until the ravioli float to the surface and the pasta is al dente.
   • Using a slotted spoon or spider strainer, gently transfer the cooked ravioli directly from the pot into the skillet with the warm sauce.
   • Gently toss the ravioli in the sauce to coat them completely. If the sauce is too thick, add a splash of the starchy pasta water.
   • Serve immediately, garnished with extra grated parmesan cheese and fresh parsley.