By Chef Karl Dobler
portion 4
The Ravioli Dough
500 g : flour, plain
50 g : flour, fine, semolina
1 no : eggs, whole, fresh
1 no : egg yolks, fresh
60 ml : oil, olive
250 ml : water, approximately
The Filling
200 g : lobster, meat, fresh, cleaned, cut into small cubes
80 g : butter, fresh, softened
1 no : eggs, whole, fresh
1 tsp : dill, fresh, chopped
2 g : salt and freshly ground black peppercorn
1 g : pepper, cayenne, powder
2 tbsp : riccard
5 g : lobster, fond, strong
100 ml : cream, semi whipped
100 g : lobster, meat, fresh, diced, or crabmeat can be used
The Yabbie Butter Jus
500 g : yabbie, carcasses, fresh
50 ml : cognac
2 tbsp : tomato, paste
100 g : carrots, fresh, diced
100 g : celeriac, fresh (celery root), diced
50 g : leeks, fresh
1 clove : garlic, fresh
3 spg : thyme, fresh
2 no : bay leaves
0.5 tsp : peppercorn, black, freshly ground
0.5 tsp : fennel, seeds
500 g : butter
500 ml : jus, veal
The Ravioli Dough
Serve plain flour into a bowl; whisk eggs, yolks and oil together and add to flour, add seasoning and semolina, then knead by hand until it is all well combined. Final dough should be slightly sticky but not too soft. Cover and rest in fridge for 3 minutes.
The Filling
Chill the 200gm lobster meat very well in freezer for 10-15 minutes. it is advisable to do the same with the robot coupe. Then season the meat and blend with the butter liquids and dill. While blending, add the egg and when the mixture is smooth, take out and shill again for a few minutes. Fold in the whipped cream and 100g lobster or crab meat, taste the seasoning again and keep cool until used.
The Ravioli
With a pasta machine, roll the dough out to almost the finest number possible for your machine; place 1 teaspoon of the lobster mousse onto the pasta sheet and brush sides with egg white. Cover with another pasta sheet and press edges well onto the first sheet. Use round cutter or knife to cut the shape that you prefer. Boil in salted water for 2-3 minutes, or until filling is just cooked.
The Sauce
Fry yabbies carcasses in big pot with some olive oil for 4-5 minutes. Add vegetables and fry for another 5 minutes. Then, add tomato paste and herbs, and deglace with cognac; now add the butter and let it boil until the butter is clarified. Strain and put carcasses and vegetables back into the pot. Pour in the veal jus and let it boil to half the quantity, strain and reduce to the right consistency. Mix jus with some of the clarified butter and keep warm.
Serve
Place ravioli onto the plate spoon some sauce around and top it with wakame seaweed and flying fish roe.”