Ideally I would have purchased a whole lobster, used the shells to make stock etc. However, tails were on "valentines special" so thats what we purchased. They were very reasonable. That being said, deciding on a method for cooking the lobster was on my mind. The pasta would be hand made so the ravs themselves would only take a minute or two in the water. The filling would have to be cooked. We opted to roast the lobster, so they cook in their flavorful shells, and we lose nothing to poaching liquid. This also gives us the opportunity to smear on some butter and spices.
Roast the beets in the morning, peel them and make the puree. You can then do the pasta whenever. I recommend you make this early on, you want it to rest, it makes it easier down the line. With the dough out of the way you can roast the lobster and do the other prep. Additionally, I don't have a ravioli press, or cutter or wheel. It's a hair ghetto, but I use a biscuit cutter. I have a lot of sizes so it makes it easy, plus I'm not churning out hundreds for service, I was making a cool dozen for me and the mister.
- Roast 2 golden beets, and 2 red beets at 400 for about an hour. Peel with a paper towel when done. Puree red beets, reserve golden beets.
- Pickle chiles : (simmer 1/2 c apple cider vinegar, 1/2 t black peppercorns, 4 thinly sliced fresno chiles, 1 t salt, 1 clove, 1/4 t coriander, 1 minute and cool)
- Split in half (completely) and broil lobster : broiler on high, put 1 T butter on each half, big sprinkle of smoked paprika, broil 10 minutes, cool)
Pasta ( adapted from Serious Eats ) :
- 10 ounces all purpose flour
- 5 yolks
- 1 whole egg
- 4 T beet puree
- 1 t salt
- Put flour in a kitchen aid bowl. Make a well in the center.
- Mix egg yolks, eggs, beet puree, and salt in a separate bowl.
- Put the wet mix in the well.
- Attach the dough hook.
- Knead in the machine for 4 minutes.
- Knead by hand with bench flour as needed for an additional 5-10 minutes.
- Wrap and rest one hour.
- Split dough into quarters. Roll one quarter at a time through pasta machine. Each quarter will be either a top or bottom for the raviolis. This will give you two rounds of ravioli making, plan filling/ size accordingly.
- Rolling pasta in a nutshell: start on the largest setting, run that through 3 times, letter folding the 1st time. Your goal is to make it even and square and as wide as the machine. Roll through 2nd largest setting twice. Then the 3rd largest twice. Then the 4th largest once all the way down to the thinnest setting. On my machine, its a 9. You have to consider youre going to double these up and thick ravioli skins are wack.
- Egg wash: One egg + 1 T water. Make this.
- 2 split and broiled lobster tails, chopped
- 4 oz mascarpone
- 2 oz grated grana pandano
- 1 handful of chopped basil
- Mix everyone together!
- Since its all cooked, you can taste for seasoning at this point. Add a little lemon juice if its too rich.
Getting the ravioli's together, and final mise.
- Take the bottom sheet of pasta and lay down on a lightly floured surface.
- Scoop tablespoons of filling onto the dough. Paint a light ring of egg was around each tablespoon. Lightly place the a top sheet over the filling spots. Using your fingers, press around each spot of filling, making sure to get rid of the air. Using your biscuit cutter (or whatever you have you fancy pants) and make nice round circles. Place each ravioli on a tray sprinkled with semolina, let set up in the fridge for 30 minutes.
- Get your pasta water on.
- While the raviolis set, brown 4 T of butter with 1 sprig of thyme. Once its nice and nutty, add a few drops of lemon juice, salt and pepper to taste.
- Grab your golden beets (forgot about them eh?) and slice thinly on the mandoline. Flash in a hot oven.
- Cook raviolis in hot, salted water for 1-2 minutes. Do a test one 1st to get the timing.
- Plate raviolis with hot beet slices, drizzle with brown butter, garnish with pickled chiles and grated padano.