Lobster Ravioli in a Saffron & Parmigiano Sauce

Impress your guests with homemade ravioli.

for the pasta:
200 g '00' pasta flour
3 corn fed free-range eggs
1 tblsp water lobster/fish stock
dash of extra virgin olive oil
pinch of salt
for the lobster filling:
2 oz cooked lobster tail
2 tblsp cream fraiche
1 tsp lobster/fish stock
chopped fresh tarragon
pinch cajun spice
squeeze lime juice and zest
for the sauce:
150 ml double cream
200 ml lobster/fish stock
200 ml champagne or cava
knob of butter
2 shallots
grated parmigano cheese
pinch of saffron strands
garnishes:
capers
sprig of dill
lime wedge
pesto (2 garlic cloves, handful of parmigano cheese. olive oil, basil and beetroot shoots, pine nuts, orange zest, salt & pepper)
chives
red tom berries
basil

For the pasta, place all of the pasta ingredients into a food processor. Blitz for a few minutes and mould dough into a ball. Cover with cling film and leave for 20 minutes. Run pasta through pasta maker a number of times until ready to make ravioli, dust every couple of times.
For the lobster filling, place all in a bowl chopped and spoon filling into centre of pasta. Seal with egg wash. And cook in stock for a few minutes until cooked
Make sauce by placing champagne in pan and cook on moderate heat until alcohol is cooked off, add cream & saffron and reduce for 10/15 minutes. Add cheese towards the end.
For Pesto, toast pine nuts add to processor with olive oil, pulse, add garlic, cheese and basil & beetroot shoots, orange zest & season.
Plate up and garnish.

By Mark Messitt for MasterChef Ireland.

RTÉ Food