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Sous Vide Lobster Smoked Pumpkin Ravioli

Sous Vide Lobster Smoked Pumpkin Ravioli with poached lobster and smoked pumpkin stuffed in homemade ravioli and served with crispy sage.
Course Main Course
Cuisine Sous Vide
Keyword lobster, ravioli, sous vide
Prep Time 30 minutes
Cook Time 2 minutes
Resting Time 45 minutes
Total Time 32 minutes
Servings 8
Author i sugar coat it!

Ingredients

For the filling:

  • 455 grams sous vide smoked pumpkin
  • 3 pieces sous vide poached lobster claw and knuckle
  • 1 cup grana padano cheese shaved
  • 1 shallot finely diced
  • 2 leaves fresh sage or tarragon finely sliced
  • 1 spring fresh thyme leaves only
  • 1 clove garlic finely diced
  • 2 tablespoons oil or melted butter
  • salt and pepper to taste

For the pasta:

  • 198 grams 00-flour
  • 2 eggs

For the garnishes:

  • fresh sage leaves fried in shallow oil for a few seconds
  • olive oil infused or plain
  • cheese shaved

Instructions

Make the filling:

  • Mix all the ingredients until well combined and is able to hold its shape. Adjust seasoning to your preference. Scoop with a small ice cream scoop and chill for 1-3 hours.

Make the dough:

  • Break the eggs into a small bowl and whisk lightly to break up the yolks. Make a well in the flour, add the eggs and work it into the flour until combined. Knead the dough until smooth, shape into a ball and wrap in plastic wrap. Let the dough rest for 30 minutes.
  • If manual labour doesn't interest you, use a stand mixer to prepare the dough. Simply add all the ingredients and use the paddle attachment to combine on low speed. Switch to the dough hook attachment and knead on medium, until smooth. Wrap and allow to rest for 30 minutes.
  • Once rested, lightly  flour your work surface and use a rolling pin to flatten the dough ball. Set the pasta roller to '0' and pass the dough through. Fold the end of the dough over each other, like an envelope (see video) and pass through the roller, still set to '0'.
  • Continue to pass the dough through the roller, adjusting the setting to a higher number each time. If the strip of dough become unmanageable, use a pizza cutter or knife to cut it in half or thirds and continue to setting '7' or '8'. You' will need two sheets for dough to make the ravioli.
  • If using a ravioli kit, drape one sheet of dough over the metal base and use the bottom of the plastic mold to create wells. Add the chilled filling to the wells and cover with second sheet of dough. Pass a rolling pin over the ravioli to perforate the dough. Separate the ravioli packets.
  • Bring a pot of water to a boil and cook the ravioli for 1-2 minutes. Remove with a slotted spoon and serve immediately.

Plate and serve:

  • Place 2-3 ravioli in shallow bowls, drizzle with olive oil and top with crispy sage and shaved cheese.