Beautifully made and easy to recreate again and again. This Lobster Ravioli is the perfect light course for dinner.


  • 100 g black pasta dough
  • 200 g yellow pasta dough
  • 50 g caviar, avruga

Ravioli Filling:

  • 200 g lobster meat
  • 30 g mascarpone cheese
  • 2 g chervil
  • 2 g salt
  • 1 g pepper

Pea and Mint:

  • 300 g green peas, blanched
  • 5 g mint leaves, fresh, whole
  • 50 g butter
  • 50 g water
  • 3 g salt

Citrus foam:

  • 180 m seafood broth
  • 20 m lemon juice
  • 40 m orange juice
  • 50 m heavy cream
  • 2 gms lecithe


  1. Roll both black and yellow dough to number 1(thickness) on the pasta machine, dusting with flour as needed.
  2. Reserve 2/3 of the yellow dough, cut the black and the 1/3 of the yellow dough into strips of the same size (4mm width)
  3. Take half of the remaining yellow dough and brush it with egg wash, place the black and yellow strips on top evenly and roll it in the pasta dough until down to thickness 1 again.

Citrus foam:

  1. Mix all the ingredients and heat to approximately 70 C, then foam using a hand blender.

Lobster filling:

  1. Cut the lobster meat in even sized chunks (1cmx1cm) in even size. Mix them with the mascarpone, chervil, salt and pepper

Green pea and mint puree:

  1. Heat butter until it turns a nutty brown colour and then add the water. Add blanched peas and mint leaves, let simmer for about 1 minute. Remove the mint leaves, add salt and pepper to taste and blend coarsely with the hand blender.


  1. Make the raviolis using the yellow dough as a base and put the striped dough on top. Using a ring mould place the mushy peas and then the ravioli on top. Garnish with the foam, caviar and micro greens.