Raviolis de bogavante con crema de tomate

Ingredientes

• 12 ounces fresh pasta dough (regular or gluten-free)
• 1 Tablespoon kosher salt (for cooking)
• Tomato Cream Sauce (recommended for serving)
• 1 cup cooked lobster meat (finely chopped)
• 1/2 cup cream cheese (softened)
• 2 Tablespoons minced fresh chive (parsley)
• 2 teaspoons lemon zest (about 1 lemon)
• 1 egg (lightly beaten)
• 1/4 cup butter
• 1 small shallot (minced)
• 2 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1/2 teaspoon Calabrian chili paste (or 1/3 teaspoon crushed red pepper)
• 1/3 cup white wine (or chicken stock)
• 4 ounces cooked lobster meat optional (finely chopped)
• 1/2 cup heavy cream (warmed in the microwave or a small pan)
• 1 Tablespoon minced fresh chives
• 1/2 cup freshly grated parmesan cheese (for garnish)

Preparación

1. 1

   --- Lobster Ravioli Filling ---

2. 2

   Mix all the ingredients together. Taste for salt and pepper, adjust as desired.

3. 3

   --- Roll the Pasta Dough ---

4. 4

   Roll: Cut the fresh dough into 4 to 6 pieces and cover with a damp cloth. Roll the dough one piece at a time. Flatten one piece slightly. Set your pasta machine to the widest setting. Feed the piece of dough through the rollers. Fold it into thirds, like a letter, rotate 90 degrees and feed it through the rollers again. Repeat this process 4 to 5 times, dusting with flour if the dough becomes too sticky.

5. 5

   Thin: After kneading with the machine, start to thin the dough. Adjust the machine to the next narrower setting and feed the dough through. Fold in thirds, repeat a second time. Repeat for the third setting. For each further setting run through 1 time until you get to less than 1/16 inch. On my Atlas machine, this is a level 7.

6. 6

   --- Fill the Ravioli ---

7. 7

   fill: Lay the rectangular piece of pasta on parchment paper. Scoop 1 -teaspoon portions of the filling onto one half of the pasta sheet about 1-inch apart. Gently brush (or use your finger) a little water around the filling. Carefully fold the other half of the dough over.

8. 8

   cut: Use your fingers to press out any air bubbles and seal the dough around each portion of the filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo.

9. 9

   --- Cook the Ravioli ---

10. 10

    Cook: Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Drain and serve with tomato sauce that has been gently heated.

11. 11

    --- Tomato Cream Sauce ---

12. 12

    Melt butter in a wide sauté pan over medium heat. Add shallot, cook for 3 to 5 minutes, stirring often. Add garlic, tomato paste, and red pepper. Cook 30 seconds. Add the white wine and scrape up any bits on the pan. Reduce by half. Add ½ cup of pasta water and lobster (if using).

13. 13

    Reduce the heat slightly and pour in the WARM cream. Bring to barely a simmer. Cook until slightly thickened, about 3 to 5 minutes. Season to taste for salt and pepper. Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.