LOBSTER RAVIOLI

Ingredients

Pasta dough

• 00 Flour - 2 cups

• 4 Eggs

• Salt

Lobster Filling

• Lobster meat - 12 oz

• Ricotta - 1 cup

• Lemon Juice - 2 tsp

• Lemon Zest - To taste

• Salt & Pepper - to taste

Directions

1.On a clean work surface, and form a well in the center. Add the eggs and yolks, and use a fork to stir them together.

2.While stirring, slowly start incorporating some flour from the wall of the well, working little by little until you’re able to add all the flour and form a dough.

3.Form the dough into a ball, and set it aside on your work surface or on a baking sheet. Drape a kitchen towel or sheet of plastic wrap over the top to keep the surface of the dough from drying out while the dough rests.

4.Let rest for 30 minutes. Then uncover the dough, cut it into four equal pieces, and place one piece on a lightly floured work surface.

5. In a large bowl, stir together the lobster, ricotta, lemon zest, lemon juice, salt and pepper

6.Divide the pasta dough into quarters and lightly dust with flour to keep the pasta from sticking as needed. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.) Place one dough sheet on a clean work surface, dollop the lobster mixture in 1 tablespoon portions about 1-inch apart. Brush the dough around the filling with water. Top with the other dough sheet, and press around the filling to seal. Cut into squares.

Buon Appetito!