PASTA DOUGH FOR LOBSTER RAVIOLI
Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes enough for 12 (2-inch-round) raviolis
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
- Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.
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