Lobster Ravioli with Vodka Sauce

Canadian Chef Franca Mazza – Lobster Ravioli with Vodka Sauce

Ingredients

Lobster Filling:

2 lb. lobster meat, partially cooked for 5 minutes, diced in 1/2 inch cubes
4 spring onions, washed & finely chopped
6 scallops, raw, diced (same as lobster)
3 tablespoons mascarpone, room temperature
2 tablespoons olive oil
Fresh ground pepper
1/2 cup panko

Ravioli Dough:

3 cups flour, all purpose
1 teaspoon salt
4 eggs
2 tablespoons olive oil
1 egg yolk, for egg wash

Radicchio, Vodka Sauce:

2 tablespoons olive oil
1 white onion, small, finely chopped
2 Royal Rose Radicchio heads, finely chopped
2 tablespoons butter
1 cup vodka
2 tablespoons balsamic vinegar
Salt & white pepper, to taste
1/2 cup parmesan cheese, grated

Directions:

Lobster Filling

In skillet, heat olive oil. Cook spring onions until translucent, add lobster and scallops. Cook at medium heat for approximately 4 minutes.

Add fresh ground pepper and mix in mascarpone and panko. Set aside to cool.

Ravioli Dough

In electric mixer, fitted with a dough hook, combine flour and salt. Adding 1 egg at a time, continue mixing, add in oil and continue to mix until it forms a ball.

Sprinkle flour on work surface, knead dough until elastic and smooth. Wrap dough in plastic wrap and let sit for approximately 1/2 an hour.

Cut ball of dough in 1/2, cover other 1/2 and set aside. Form dough into rectangle, pass through pasta machine 2-3 times until paper thin.

Dust counter and dough in flour. Lay out sheet of pasta. Fill with 1 tablespoon of filling every 2 inches, only on 1/2 of the pasta sheet. Fold unfilled side of pasta sheet over filling and cut ravioli squares with a crimper. Brush with egg wash.

To avoid sticking – sprinkle ravioli with cornmeal, set aside. Repeat same operation with remaining dough ball.

Radicchio, Vodka Sauce

In skillet, heat olive oil. Add onions and cook until soft and translucent, approximately 3 minutes. Add radicchio, cook until soft.

Remove pan from heat. Add vodka, butter and balsamic vinegar. Simmer for approximately 5 minutes or until you see glaze forming, add salt and pepper to taste. Set aside.

Meanwhile, in a large pot of boiling salted water, cook ravioli until al dente. Drain and pour radicchio, vodka sauce. Sprinkle with parmigiano, serve.