TRUFFLED CHEVRE RAVIOLI WITH LOBSTER

TRUFFLED CHEVRE RAVIOLI WITH LOBSTER image

Yield 6 servings

Number Of Ingredients 26

Pasta Dough:
3.25 cups all purpose flour, sifted
0.25 cups white truffle flour
5 eggs, at room temperature
1/4 tsp. salt
Ravioli Filling:
0.5 cups ricotta cheese
1 lb. goat cheese
1 egg
1/4 tsp. salt
nutmeg
fresh basil
fresh parsley
1 tbsp. true balsamic vinegar, extra-vecchio
Sauce:
2 shallots, finely chopped
1 clove garlic, chopped
fresh rosemary, to taste
1/2 cup light cream
1/2 cup milk
1/2 stick butter
1/4 cup parmegiano reggiano cheese
any variety of wild mushrooms, chopped (recommended morel, portobello, black truffle, shiitake)
1/4 cup vodka
3 tbsp. tomato paste
fresh steamed or grilled lobster (tail or claw, based on preference; for plating purposes, I prefer the claw meat)

Steps:

Pasta Dough: On a large surface, make a well out of the flour (all purpose and truffle). In the well, crack the eggs and add the salt. With a fork, begin beating the eggs, slowly adding in the flour until it becomes to thick to work with the fork. At this point, work with it by hand until an elastic, golden ball of dough is formed. Knead for about 10 minutes and roll to desired thickness. Allow to dry for at least one hour. The Sauce: In a saucepan over medium heat, saute the shallots and garlic. Add the butter; when it is melted, add the milk and cream, and then the rosemary. In a separate saute pan, saute the mushrooms until golden brown, and then add to the sauce with the parmegiano cheese and tomato paste. Let reduce for at least 30 mins. Filling: Mix all ingredients together. Put about 1 tbsp. of filling on a sheet of pasta dough about 3 inches apart from each other. Lay another sheet of pasta dough over top, press out all of the air, and cut to form ravioli. Boil the ravioli for 2-4 minutes, or until al dente. Finish with the sauce, and garnish with fresh lobster meat and a slice of white truffle.