Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt (3g)
- 2 large eggs (approximately 100g), lightly beaten
- 1/4 cup (60ml) olive oil
- 2-4 tablespoons (30-60ml) cold water, as needed
- 8 ounces (225g) cooked lobster meat, finely chopped
- 1/4 cup (30g) ricotta cheese
- 2 tablespoons (30g) grated Parmesan cheese
- 1 tablespoon (15ml) lemon juice, freshly squeezed
- 1/2 teaspoon (3g) lemon zest, finely grated
- 1 tablespoon fresh parsley, finely chopped (15g)
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30g) unsalted butter
- 1 shallot, finely minced (about 30g)
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
- 1 cup (240ml) heavy cream
- 1/4 teaspoon saffron threads (a pinch, about 0.2g)
- Salt and freshly ground white pepper to taste
Instructions:
- Make the Pasta Dough: Combine flour and salt. Add eggs and olive oil. Gradually add cold water until the dough forms a ball. Knead until smooth and elastic. Wrap and chill.
- Prepare the Lobster Filling: Combine lobster meat, ricotta, Parmesan, lemon juice, lemon zest, and parsley. Season with salt and pepper.
- Roll out the Pasta Dough: Divide dough in half. Roll out each half thinly using a pasta machine or rolling pin.
- Assemble the Ravioli: Lay one sheet of pasta on a lightly floured surface. Place small mounds of lobster filling at intervals. Top with the second sheet of pasta. Press down around the filling to seal. Use a heart-shaped cookie cutter to cut out the ravioli.
- Make the Saffron Cream Sauce: Melt butter in a saucepan. Sauté shallots until softened. Deglaze with white wine. Reduce slightly. Stir in cream and saffron threads. Simmer until slightly thickened. Season with salt and white pepper.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook until they float to the surface, plus 1-2 minutes.
- Serve: Drain the ravioli and gently toss with the saffron cream sauce. Serve immediately.