Impress your guests with homemade ravioli, made easy by Mark Messitt for MasterChef Ireland.
Ingredients
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
Method
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.
Notes
By Mark Messitt for MasterChef Ireland.
