TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 33
Lobster Ravioli
with Fresh Dill Sauce
Serves 6 to 8
INGREDIENTS
11/2 pounds fresh pasta dough
1or 2 eggs, beaten lightly, for egg wash Semolina
Mousse
1 pound fresh sea scallops, side muscles removed
1egg
1cup very cold heavy cream 1/2 teaspoon cayenne pepper
1tablespoon chopped fresh dill
1teaspoon salt
1teaspoon freshly ground white pepper
1small lobster, cooked
Sauce
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter salt
freshly ground white pepper fresh lemon juice
Vegetables
2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips salt
freshly ground white pepper reserved dill and lobster meat
METHOD
1Prepare the mousse: In a deep 2 quart bowl, puree the scallops and egg using the Immersion Blender. With the motor running, slowly pour in the cream, then add the cayenne, dill, salt and pepper. Cover bowl and chill.
2Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of the meat into the mousse. Reserve the remaining meat for the sauce.
Lobster Ravioli
with Fresh Dill Sauce (cont.)
3On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. Place 30 mounds of the mousse, on the pasta, 3 inches apart. Cover the mounds with the uneggwashed pasta sheet and press the dough together around each ravioli. With a ravioli cutter or a large, sharp knife cut the ravioli apart. Dust a tray with semolina and place the ravioli on the tray. Refrigerate.
4At dinnertime, while you make the sauce, bring a large pot of water to a boil with a little oil.
5Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the dill and the minced shallot until 1/4 cup liquid remains. Add the cream and reduce it by half. Slowly whisk in the butter, a little at a time, until all of it is incorporated. Season to taste with salt, pepper and lemon juice. Set the sauce aside and keep it warm.
6Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small sprigs for the final garnish. Set aside.
7Prepare the vegetables: Heat a sauté pan over medium heat and add the butter. When it foams, add the julienne strips of vegetables and sauté them until al dente. Season to taste with salt and pepper and reserve.
8Add a little salt to the water, then the ravioli, and cook for 5 to 6 minutes. Cut 1 ravioli open to see if the mousse is done. It should be barely cooked through as it will continue to cook in the sauce. Drain the ravioli.
9Add the ravioli to the sauce with the vegetables and the reserved lobster meat and the chopped dill and heat just to the boiling point.
PRESENTATION
Divide the ravioli among heated dinner plates. Spoon the sauce over them and garnish each plate with a small sprig of dill in the center. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)
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