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Gordon Ramsay's lobster ravioli
From foodandtravel.com
Serves 8 as a starter
| prepHave ice-cold water ready for refreshing ravioli | ||||||
| large pinch of saffron strands | Soak saffron in 1 tbsp boiling water 5 min | Sift flour & salt, add eggs, yolks, oil & saffron water, whiz to combine | Knead until smooth & springy, wrap & rest 30 min | Plate: drizzle stock, spoon spinach, top with ravioli, drizzle oil, add basil crisp, pour velouté | ||
| 500g Italian '00' pasta flour | ||||||
| ½ tsp fine sea salt | ||||||
| 4 large eggs | ||||||
| 6 egg yolks | ||||||
| 2 tbsp olive oil | ||||||
| 1 shallot, peeled and sliced | Simmer shallot, peppercorns, coriander, garlic, bay, thyme, lemongrass & vermouth until syrupy | Add stock, reduce by half; add cream, simmer to coating consistency | Strain velouté through fine sieve; set aside | Reheat stock & velouté; stir chervil into velouté off heat | ||
| ½ tsp white peppercorns | ||||||
| ½ tsp coriander seeds | ||||||
| 1 garlic clove | ||||||
| 1 bay leaf | ||||||
| few thyme sprigs | ||||||
| 2 lemongrass stalks, split | ||||||
| 125 ml Noilly Prat (or other dry vermouth) | ||||||
| 250 ml fish stock | ||||||
| 250 ml double cream (for velouté) | ||||||
| bunch of chervil, leaves only, chopped | ||||||
| 100g skinned salmon fillet (for purée) | Whiz salmon purée with salt & pepper until firm | Trickle in cream with motor running; chill 20 min | Fold purée into diced seafood, add lemon juice, herbs & seasoning; chill 20 min | Shape into 80g balls, chill on covered plate | ||
| sea salt and pepper | ||||||
| 50 ml double cream (for filling) | ||||||
| 200g skinned salmon fillet (remaining, diced) | Mix diced salmon, lobster & langoustine; chill 20 min | |||||
| 300g lobster meat (from 1 lobster tail and claws), finely diced | ||||||
| 150g langoustine meat (from 5–6 langoustines), finely diced | ||||||
| squeeze of lemon juice | ||||||
| handful of mixed herbs (basil, coriander and chervil), chopped | ||||||
| 300g pasta dough (from above) | Roll dough thin, cut 12 cm rounds, fill & seal with egg wash | Blanch ravioli 3–4 min, refresh in ice water, drain & chill | Reheat ravioli in boiling salted water 2–3 min; drain well | |||
| 1 egg yolk, beaten with a pinch of salt and 2 tsp water (egg wash) | ||||||
| reduced shellfish stock, to drizzle | ||||||
| buttered leaf spinach | ||||||
| olive oil, for drizzling | ||||||
| basil crisps | ||||||
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