Festive Lobster & Mascarpone Ravioli w/ Truffle Butter
Ingredients
For Truffle Butter (Burro di Tartufo)
- ¼ tsp salt
- 1 jar of truffles- black or white, finely chopped
- ½ lb butter
For Lobster and Mascarpone Filling
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 2 shallots, finely chopped
- 1 lb lobster meat, cooked & chopped
- 2 tbsp brandy
- ¼ cup white wine
- salt and pepper to taste
- pinch nutmeg, freshly grated
- 8 oz mascarpone cheese
- ½ lightly-beaten egg
- 2 tbsp basil, chopped
For Ravioli
- pasta dough of choice, rolled through pasta maker 6-8 times until you can see your hand through the sheet
- egg wash
- salt
How-to
Make Truffle Butter
- Cream the butter and salt with an electric mixer until smooth and creamy
- Beat in the chopped truffles. Mound onto plastic wrap and roll up into log
- Refrigerate a minimum of 5 hours, but preferably overnight
Make Filling
- Heat butter and extra virgin olive oil in a sauté pan. Sweat shallots until soft and translucent, about 2 minutes
- Add lobster meat until just warmed through. Add brandy and Sauvignon Blanc, stir, then remove from heat. Season with salt & pepper, and allow to cool
- Mix in mascarpone cheese with the egg, and chopped basil. Season again with salt & pepper
Fill & Cook Ravioli
- Cut pasta dough into desired shapes, cutting one bottom & one matching top per ravioli. Decorate tops with different colored doughs, and garnishments, if desired (watch "Festive Ravioli Shapes" on how2heroes.com)
- Brush ravioli bottoms with egg wash
- Place 1-1½ tbsp filling in center of each bottom, leaving room around the edges for sealing
- Place top, and press to seal. Place in freezer for 10-15 minutes before cooking. This will help bond the seal to assure the filling does not leak during cooking
- Grease the bottom of a large, shallow, straight-edged pan. Heat a few inches of salted water, then reduce heat so that water is barely at a simmer
- Add raviolis in batches so that the pan is not over-crowded
- Allow to simmer lightly 15-20 min, depending on size of raviolis, and amount of decorative layers
To Serve
- While raviolis are cooking, heat truffle butter in small saucepan over medium heat until melted, about 2 tbsp per serving
- Spoon butter onto individual serving plates
- Remove raviolis from water with slotted spoon, allowing the water to slightly drain onto paper towel before plating
- Place atop truffle butter, and enjoy!