Saffron Ravioli with Lobster Cream

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Quick Facts:

Serves 4-6


Saffron Ravioli
1/4 tsp saffron threads, crushed with the back of a spoon
1 Tbsp boiling water
1 1/4 cups all-purpose flour or 00 flour
1 cup semolina pasta flour
3 large eggs
1 cup ricotta cheese
1 egg yolk
1/4 tsp salt
1/3 cups Parmesan cheese
2 Tbsp cup parsley, chopped
1 cup flour for dusting

Lobster Cream
1 batch Saffron ravioli
1 lb lobster tails
1 1/2 cups dry white wine
2 cups water
4 cloves garlic, minced or pressed, divided use
2 Tbsp olive oil
1 1/2 cup heavy cream
2 tsp lemon juice
3 Tbsp thinly sliced chives
salt and freshly ground black pepper

You'll Need:

Food processor
Pasta rolling machine


Saffron Ravioli
1. In a custard cup, pour the boiling water over the crushed saffron threads and allow to cool, stirring occasionally.
2. Put the flour in the work bowl of a food processor fitted with the steel blade. Add the eggs and the saffron water and process until the dough forms a ball. Remove the dough ball, and allow it to rest 10 minutes, covered with plastic wrap. Combine the ricotta, egg yolk, salt, Parmesan and parsley and set aside.
3. Set the dial on a pasta rolling machine (either electric or manual) on the setting that allows the smooth rollers to be as far apart as possible. Divide the dough into 4 pieces. Work with one piece at a time and keep the rest covered while you work.
4. Flatten one piece of pasta dough with your hands and douse it with flour (dough only needs to be lightly floured). Turn the crank or start the electric machine, and feed one narrow end of the dough through the rollers, catching it on the other side.
5. Fold the dough into thirds by folding each end toward the center, lapping one side over the other. Spank the dough with flour. Roll the folded dough through the rollers (still on the widest setting) with one of the open ends fed through first and catching the dough on the other side.
6. Repeat this folding and rolling step 7-10 times, lightly flouring it as needed, until the dough is smooth and elastic, and of uniform color. Repeat with the other pieces of dough. Dough is now kneaded and ready to roll into sheets. Keep kneaded dough covered with a slightly damp kitchen towel as you work with it, piece by piece.
7. Reduce the dial by one click on the machine and crank a piece of the dough through, narrow end first. The dough will become much longer as it thins down and you may have to cut each piece in two to work more efficiently, but you are aiming for finished pieces about 12-14 inches long. Continue to reduce the width of the rollers, one click at a time, keeping the dough lightly floured so it doesn't stick. Take each piece down to about the the 2nd thinnest for ravioli. This may vary depending on your machine and your preferences. Do not roll it too thin or it will fall apart in the water as it cooks.
8. To make the ravioli, lay one sheet of pasta flat on a well-flowered work surface.
9. Place teaspoonfuls of the filling, at 2-inch intervals, on the sheet. The spoonfuls will each be individual ravioli, so make sure there is enough room between them to form and seal the pasta.
10. Brush the egg-yolk-and-water mixture lightly around the dropped spoonfuls of filling. Place another sheet of pasta on top and press down gently with your fingers. Eliminate any air in the ravioli or they may burst during cooking.
11. Press more firmly to seal the layers, and cut the pasta with a wheel to make the desired ravioli shapes.
12. Pull the pieces apart and dust generously with flour.
13. Place the finished ravioli on a baking sheet or tray generously dusted with flour to prevent them from sticking together.
14. Repeat the process with the remaining pasta sheets and filling.
15. If you are not cooking the ravioli immediately, cover with plastic wrap and refrigerate until ready to use.
16. Bring a large pot of salted water to a boil.
17. Cook the ravioli, in batches as necessary, in the boiling water until just tender and cooked through, 3 to 4 minutes. Drain well and divide among warmed plates.
18. Serve with the lobster cream sauce.

Lobster Cream
1. Put the wine, water and 1/2 of the minced garlic in a pot that has a tight-fitting lid and is big enough to hold the lobster tails and bring it to a boil. Drop the tails in the pot and put the lid on. Return the pot to the boil, reduce heat to medium and cook the lobster for a few minutes
2. Over high heat, uncovered, boil the poaching liquid until it has reduced to 1/2 cup. Strain it into a small bowl and set it aside.
3. Break the shells and cut meat into 1/2” pieces and set aside.
4. Heat the olive oil over med-high heat and cook the garlic, stirring, until it begins to turn golden. Add the reserved poaching liquid and cream and reduce to 1 1/2 cups. Add the lemon juice, chives and lobster meat, taste and season with salt and pepper and keep warm.
5. Bring a large pot of water to a boil and salt it well. Add the ravioli and cook it until not quite tender, about 3 minutes. Reserve 1/2 cup of the cooking water and drain the pasta thoroughly. Do not rinse.
6. Put the pasta back in the pot it was cooked in and add the lobster sauce. Toss well, adding some of the cooking water if sauce is too thick. Serve immediately.

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