Lobster Ravioli

Delicate homemade pasta parcels filled with sweet lobster and basil, the dish that made Gordon Ramsay’s name.

Ingredients

• 2 cups (250 g) 00 flour
• 2 large eggs plus 2 egg yolks

Pinch of salt

• Meat from 1 cooked lobster (about 8 oz/225 g), chopped
• 2 tablespoons mascarpone
• 6 fresh basil leaves, finely chopped
• 1 tablespoon chives, chopped

Zest of 1/2 lemon

• 1 egg, beaten (for sealing)
• For the sauce: 2 tablespoons butter

For the sauce: 1 shallot, minced

• For the sauce: 1 cup (240 ml) shellfish or Fish Stock
• For the sauce: 1/2 cup (120 ml) heavy cream
• Sea salt and freshly ground black pepper

Directions

1. Make the pasta dough by mixing the flour, eggs, yolks and salt until it forms a ball. Knead 8-10 minutes until smooth, wrap and rest 30 minutes.
2. For the filling, combine the lobster, mascarpone, basil, chives, lemon zest, salt and pepper. Chill.
3. Roll the pasta into thin sheets. Place small spoonfuls of filling spaced apart on one sheet, brush around each with beaten egg, lay a second sheet on top, and press out the air around each mound.

Cut into ravioli and seal the edges firmly.

1. For the sauce, soften the shallot in butter, add the stock and reduce by half, then stir in the cream and simmer until silky. Season.
2. Cook the ravioli in salted simmering water for 3-4 minutes until they float and the pasta is tender.
3. Drain gently and toss with the cream sauce. Serve immediately with extra basil.

Notes

Inspired by Gordon Ramsay’s signature lobster ravioli.