The radicchio in the sauce does a wonderful job of tempering the sweetness of the lobster in the filling. To serve 4 you'll need:
Prep Time: 1 hour, 30 minutes
Cook Time: 5 minutes
Ingredients:
- ** For The Filling **
- 1 lobster, weighing about 2 pounds
- The juice of a small lemon (or half a large one)
- Salt
- Pepper
- Cayenne pepper
- Olive oil
- 1/2 pound red radicchio di Treviso, washed, lightly oiled, and seared on a grill until cooked but not burnt
- Dry white wine
- ** For The Pasta **
- A whole egg plus two yolks
- Water
- 4/5 cup (100 g) flour
- 3/4 cup (100 g) fine-grained semolina
- ** For The Sauce **
- 1/2 pound red radicchio di Treviso, washed and coarsely shredded
- 1/2 cup unsalted butter
- Salt & pepper to taste
- 2 tablespoons minced parsley for garnish (optional)
Preparation:
If you don't want to fire up your grill, use a lightly oiled griddle or a broiler to cook your radicchio -- oil it, and grill it until it has wilted and softened nicely.
Next, prepare the pasta (you can also buy several sheets of ready-made fresh pasta if you prefer) from the yolks, egg, flour, semolina, a tablespoon of olive oil, and just a little water, following the instructions given for home made pasta.
Wrap the finished dough in a moist cloth and let it rest for an hour.
In the meantime, boil the lobster for five minutes, then remove and shell it (or them), and chop the meat. Chop the grilled radicchio too, and combine it with the lobster, seasoning the mixture with a tablespoon of olive oil, the lemon juice, a light sprinkling of white wine, and salt, pepper and cayenne pepper to taste (go easy on the peppers).
Make a simple radicchio sauce by melting the butter in a skillet, and sautéing the radicchio until it is thoroughly wilted, then seasoning it with salt and pepper to taste. Set it aside in a warm place.
Divide the pasta into two equal portions and roll one out till it's almost paper thin. Distribute the filling in teaspoon-sized mounds about an inch apart, then roll out the other piece to a sheet the same size as the first. Lay the second sheet over the first, tamp the sheets down well so they stick to each other, and cut the ravioli free with a serrated pasta wheel. Simmer them for 3-4 minutes in lightly salted boiling water, and serve them with the radicchio sauce, garnishing with parsley if you like.
The wine? A good Prosecco, for example Sorelle Bronca, would be nice.
Next, prepare the pasta (you can also buy several sheets of ready-made fresh pasta if you prefer) from the yolks, egg, flour, semolina, a tablespoon of olive oil, and just a little water, following the instructions given for home made pasta.
Wrap the finished dough in a moist cloth and let it rest for an hour.
In the meantime, boil the lobster for five minutes, then remove and shell it (or them), and chop the meat. Chop the grilled radicchio too, and combine it with the lobster, seasoning the mixture with a tablespoon of olive oil, the lemon juice, a light sprinkling of white wine, and salt, pepper and cayenne pepper to taste (go easy on the peppers).
Make a simple radicchio sauce by melting the butter in a skillet, and sautéing the radicchio until it is thoroughly wilted, then seasoning it with salt and pepper to taste. Set it aside in a warm place.
Divide the pasta into two equal portions and roll one out till it's almost paper thin. Distribute the filling in teaspoon-sized mounds about an inch apart, then roll out the other piece to a sheet the same size as the first. Lay the second sheet over the first, tamp the sheets down well so they stick to each other, and cut the ravioli free with a serrated pasta wheel. Simmer them for 3-4 minutes in lightly salted boiling water, and serve them with the radicchio sauce, garnishing with parsley if you like.
The wine? A good Prosecco, for example Sorelle Bronca, would be nice.
