This elegant appetizer is rich and delicious and well worth the effort. Make it to share with your best friends and they’ll rave about your cooking skills. We like the ravioli served over a bed of sautéed leeks; you will too!
Serves 14 to 16 as a first course
- About 4 cups King Arthur all-purpose flour
- Pinch salt
- 1 tablespoon Filippo Berio olive oil
- 6 large eggs
- 2 tablespoons butter
- 2 tablespoons Filippo Berio olive oil
- 1 pound lobster meat, cooked and chopped
- 1/2 cup finely diced onion
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 1 cup leeks, white part only, cleaned and chopped
- 2 teaspoons minced garlic
- 1/4 cup brandy*
- 1/2 cup lobster stock
- 1/2 cup heavy cream
- 4 ounces mascarpone
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 teaspoon chopped tarragon
- 1 egg
- 1/2 cup homemade bread crumbs
- Salt and pepper to taste
- 2 tablespoons butter
- 1 pound leeks, washed and cross cut
- 1/2 cup white wine
- 1 cup vegetable stock
- 3 tosprigs fresh thyme
- 1 bay leaf
- Salt and white pepper to taste
- 1 to 2 tablespoons butter at room temperature
- Put all the dough ingredients into a food processor bowl and mix until fully mixed. The dough will look dry, but should clump together when pressed between your fingers. If the mixture is too dry, add a bit more liquid - water or olive oil. Remove from the processor and knead until a ball of dough is formed. Wrap or cover and let the dough rest for at least a half hour.
- When ready to assemble, divide the dough into quarters and work with only a quarter at a time, leaving the rest of the dough covered. Roll or put through a pasta machine until fairly thin; you should just be able to see your fingers through the dough.
- Using a ravioli form or freehand, use about a scant tablespoon of filling for each ravioli. Moisten the edge of the dough with water to help seal the edges of the squares, squeezing out as much air as possible before sealing.
- Boil as many as you plan to serve in salted water for a few minutes, just until the ravioli rise to the top of the pan. Wrap tightly and freeze any leftovers for another meal; do not thaw before cooking. Put them into boiling water and leave them a minute or two longer than for the fresh ones.
- In a large sauté pan, cook the onion, celery and carrot in the butter and olive oil for about 5 minutes on medium heat. Add the leeks and sauté for another couple of minutes. Add the garlic and sauté until the mixture begins to caramelize, about 3 more minutes.
- Deglaze with the brandy, being careful with flame-up. Once brandy has burned off, add the lobster stock and reduce until the mixture is almost dry. Add the heavy cream and reduce by half. Add chopped lobster meat and toss well to warm through. Remove the mixture from the heat and add the parsley, chives and tarragon and let cool.
- Fold in the mascarpone, Parmigiano, egg and breadcrumbs to bind all ingredients together. Season with salt and pepper to taste. Refrigerate until ready to assemble the pasta.
- In a large pan, sauté the leeks in the butter over medium heat for about 5 minutes. Add the white wine and continue cooking for about 2 more minutes.
- Add the vegetable stock and thyme and bring to a gentle simmer. Cover and simmer on low heat for 20 minutes, adding more water or vegetable as needed to keep the leeks moist.
- When leeks are soft and easily pierced by a fork, remove the mixture from the heat, remove the bay leaf and thyme sprigs and add 1 to 2 tablespoons butter and season with salt and pepper.
- * Instead of brandy, you may use bourbon, sweet marsala, wine, or beer.
This recipe was featured on Season 23 - Episode 2319.