For 20 raviolis
- 1 lobster
- 2 shallots
- A small piece of celery
- 1 small carrot
- 200ml of white winw
- 150ml of Noilly Prat
- 50g of salted butter
- 100ml of cream
- Chives
- 250g of ricotta
- A lemon zest
- Fleur de sel and pepper
Dough
- 150g of floor
- 100ml of boiling water
- 1 tsp of squid ink
- A pinch of Fleur de sel
Bake the raw lobster in boiling water for 3-4 minutes, then shell it.
Place the shell in a pan, with the shallots, the carrot and the piece of celery coarsely cut. Deglaze with the white wine and the Noilly Prat, then cover with water, bring to a boil and let reduce.
When there is only a few amount of liquid left, remove from heat, and sieve in a clean towel , crushing well to extract all the juices. Set aside.
In the meantime, prepare the filling. Mix the shredded lobster flesh with the ricotta, the finely chopped chives, the lemon zest and a pinch of Fleur de sel.
Prepare the dough.
In a bowl mix the floor with a pinch of Fleur de sel and pour the boiling water. Mix with a fork to avoid burning yourself. Add the squid ink and continue to mix, then finish by kneading the doug with your hands, until a ball forms with a beautiful black color. Collect a piece of dough then film the rest to avoid it to become dry.
Finely spread the dough and form half-moon raviolis with a ravioli mold, placing a tsp of filling in the center. Set aside the raviolis on a floured dish.
Reheat the cooking juices, and add the butter stirring constantly. Then add the cream, a little bit of chopped chives and adjust the seasoning.
Cook the raviolis a few minutes in boiling water and gently drain.
Dress the plates with the raviolis and cover with the sauce. Add a few sprouts on top
Plates: Écume rose de Corée @ Bernardaud
