RAVIOLI WITH LOBSTER FILLING
NUTRITIONAL VALUE
- Energetic value for 2 person: kcal 1042 – Carbohydrates: 139.20 g – Protein: 66.05 g – Lipids: 28.55 g – Total fiber: 13.95 g
- Energetic value for 1 person: kcal 521 – Carbohydrates: 69.60 g – Protein: 33.02 g – Lipids: 14.27 g – Total fiber: 6.97 g
INGREDIENTS
For the ravioli:
- 150g durum wheat flour
- 50g whole wheat flour
- 2 eggs
- 1 frozen lobster
For the sauce:
- 300g tomato sauce
- 50g anchovies
- 2 spoons of extra virgin olive oil
METHOD
Defrost lobster overnight in fridge. Place lobster in warm water for 30 minutes.
Prepare ravioli pastry by mixing durum wheat flour with whole wheat flour. Add eggs, mix and knead. Place pastry in cling film and leave to rest for 30 mins.
As soon as lobster is cooked, drain and remove shell. With a knife, remove pulp.
Roll out pastry. If pastry is too wet, add some flour or leave to dry.
Now we are ready to make the ravioli!
Place pastry on a ravioli press and add lobster filling. Cover with layer of pastry. Lightly wet border around ravioli so both layers of pastry with stick together and will not open during cooking. Place tomatoes in a pot and add anchovies. Cook for a few minutes until anchovies are amalgamated. In the meantime, boil salted water and add ravioli. When they float, they are cooked. Strain ravioli and add to tomatos sauce. Add some extra virgin olive oil.