Fresh Lobster and Salmon Ravioli
Recipe type: Appetizer
  • FOR THE SAUCE: Lobster shell
  • 4 cubes of soft butter
  • 2 small challots (or small onions) chopped finely
  • Clove of garlic chopped finely
  • Bay leaf
  • Thyme
  • Splash of hot chilli sauce or a very small whole chilli
  • Seasoning
  • A cup of sweet sherry
  • A cup of fish stock
  • Splash of fresh cream
  • Filling:
  • 1 raw salmon steak -
  • 1 small Lobster (fresh or frozen) cut into small pieces
  • 2 tablespoons of cream
  • Some finely chopped parsley
  • Seasoning
  1. FILLING: Cut the salmon in half, and dice one half and put to one side
  2. Place the other half into a blender with the cream and make a paste
  3. Place the paste into a small bowl
  4. Dice the lobster into small bite-sized pieces and add them to the paste
  5. Add the diced salmon
  6. Add the parsley
  7. Season lightly and mix the pieces in the paste
  8. Roll the mixture into small balls - a bit smaller than a golf ball. Be gentle the lobster must not lose its texture
  9. Place the balls in the fridge for about half an hour
  10. SAUCE: Take a frying pan or skillet and melt the butter
  11. Add the chopped shallots and garlic
  12. Break up the lobster shell and legs (discard the head) and add it to the pan
  13. Add the bay leaf and thyme and season lightly
  14. Fry this for about 5 minutes - make sure it bubbles gently. Add the sherry and fish stock
  15. Add a splash of cream
  16. Gently stir around the pan for about 2 minutes till it thickens into the consistency of a runny sauce - like a thick soup.
  17. Sieve the bits out of the sauce and keep warm - it is now ready to pour onto your Ravioli when they are cooked.
  18. MAKING THE RAVIOLI: The secret of delicious pasta is to make sure it is rolled out thinly. Put it through all the settings on the pasta machine. Make long sheets of pasta.
  19. Using a 3 and a half-inch cutter cut the pasta into rounds
  20. Place a ball of filling in the center of your round and wet the edges of each one with egg yolk. Then place another round of pasta on top. Press the edges together to form a flying saucer shape.
  21. Repeat this until you have run out of filling. These are large Ravioli so 3 per portion is plenty.
  22. While you are making them put a large pot on the stove and boil a lot of water - add salt to it. When the water is bubbling gently drop in the Ravioli - boil gently for no more than 5 minutes. When are they cooked? Stick a couple of pieces of spare pasta together to match the thickness of the Ravioli, and drop that in the water too. After about 3 minutes take that out and taste it. It should be al dente - have a bite to it. I also test mine by checking the colour of the pasta, it will turn lighter when it's cooked, and by the smell, the pasta smells delicious when it is cooked. Finally the Ravioli will float to the top of the pot when they're done.
  23. Place three Ravioli in a bowl and pour the hot sauce on top, we're aiming for the look of a thick soup. Sprinkle with finely chopped parsley and a drizzle of extra virgin olive oil.
Recipe by JAQUO Lifestyle Magazine at