Laura Cassai’s Lobster Broth With Lobster And Tomato Ravioli


Ideal for a bowl of warming comfort cuisine, Laura Cassai’s lobster broth with lobster and tomato ravioli is bursting with fresh flavour

For the pasta dough:
• 600g 00 flour
• 250g semolina
• 4 eggs
• 1 tablespoon extra-virgin olive oil

For the dish:
• 3 tablespoons extra-virgin olive oil
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 1 x 3 cm piece ginger, roughly chopped
• 1 garlic clove, roughly chopped
• 45g coriander roots, roughly chopped
• 2 lobsters, blanched, tails removed and all shells and heads put aside
• 125ml white port
• 6 roma tomatoes, 4 roughly chopped, 2 finely chopped
• sea salt flakes
• coriander leaves, to garnish

To make the pasta dough:
1 Mix the flour and semolina together, either in a large mixing bowl or on a clean work surface. Make a well in the centre of the flour mixture and add the eggs, around 190 ml of water, the olive oil and a pinch of salt.
2 Mix until thoroughly combined, either with a fork or using your hands. If the mixture is too dry, add another 60 ml of water.
3 Knead the mixture until you form a soft and smooth dough that is pliable. (If the mixture is too sticky, add little more flour.)
4 Shape the dough into a ball, cover with plastic wrap and leave to rest for about 30 minutes.
5 Divide the pasta dough into six portions and flatten into disc shapes. Dust with semolina.
6 Pass each pasta disc through a pasta machine, starting on the thickest setting (settings on different machines vary). When passing the pasta through the thickest setting (setting Number 1), you will have to roll it through a few times, folding the pasta in half each time until it comes out as a smooth pasta sheet.
7 Continue to pass it through only once on each setting until you reach your desired thickness. Your pasta sheets will be thin and smooth once finished. Cut into the desired shapes or leave whole for lasagne.

To make the dish:
1 Prepare the pasta dough recipe to the step where it has rested for 30 minutes.
2 Pour 1 tablespoon of the olive oil into a saucepan and set over a high heat. Add the carrot, the onion, ginger, garlic and coriander roots, and fry for 1–2 minutes. Add the lobster head and shells, and fry until orange. Add the port and heat for 1 minute to cook off the alcohol.
3 Add 4 roughly chopped tomatoes and fry for 1 minute. Add 1.5 litres of water and bring to the boil. Allow the broth to continue to boil for about 45 minutes until reduced. Remove from the heat, strain and set aside, keeping warm.
4 Finely dice the lobster tail meat. Pour the remaining olive oil into a frying pan and set over a medium heat. 5 Add the lobster meat and the 2 finely chopped tomatoes, then season with sea salt and freshly ground black pepper and cook until the lobster is just cooked through. Remove from the heat and set aside to cool.
6 Divide the pasta dough into four portions. Pass the dough through a pasta machine to the thinnest setting. 7 Lay one sheet of dough on a floured work surface.
8 Place 1 tablespoon amounts of lobster filling along the dough, leaving a gap between each, approximately 8 cm. Top with another layer of dough and gently press around the filling to seal.
9 Using a 6.5 cm pastry cutter, cut out the ravioli. Repeat with the remaining dough and filling until you have made 20 ravioli.
10 Bring a large saucepan of water to the boil over a high heat. Add the ravioli and cook until al dente, about 3 minutes. Remove from the water using a slotted spoon.
11 To serve, place the ravioli in individual bowls and pour over the lobster broth. Garnish with coriander leaves and season with sea salt and freshly ground black pepper.

Recipe courtesy of Laura Cassai, extracted from My Italian Kitchen

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