Wolfgang Puck BIBC1050 - Manual (Page 14)

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Lobster Ravioli
with Fresh Dill Sauce
Serves 6 to 8
INGREDIENTS
1 1/2 pounds fresh pasta dough
1 or 2 eggs, beaten lightly, for egg wash
Semolina
Mousse
1 pound fresh sea scallops, side muscles removed
1 egg
1 cup very cold heavy cream
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 small lobster, cooked
Sauce
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
freshly ground white pepper
fresh lemon juice
Vegetables
2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips
salt
freshly ground white pepper
reserved dill and lobster meat
METHOD
1 Prepare the mousse: In a deep 2 quart bowl, puree the scallops and
egg using the Immersion Blender on Low Speed. With the motor
running, slowly pour in the cream, then add the cayenne, dill, salt
and pepper. Cover bowl and chill.
2 Remove the meat from the lobster tail and claws and dice it fine.
Fold 1/4 of the meat into the mousse. Reserve the remaining meat
for the sauce.
3 On a floured surface, roll the pasta as thin as possible. Brush half of
the dough with the egg wash. Place 30 mounds of the mousse, on
the pasta, 3 inches apart. Cover the mounds with the uneggwashed
pasta sheet and press the dough together around each ravioli. With
a ravioli cutter or a large, sharp knife cut the ravioli apart. Dust a tray
with semolina and place the ravioli on the tray. Refrigerate.
4 At dinnertime, while you make the sauce, bring a large pot of water
to a boil with a little oil.
5 Prepare the sauce: In a saucepan, reduce the wine with 1 sprig of the
dill and the minced shallot until 1/4 cup liquid remains. Add the
cream and reduce it by half. Slowly whisk in the butter, a little at a
time, until all of it is incorporated. Season to taste with salt, pepper
and lemon juice. Set the sauce aside and keep it warm.
6 Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small
sprigs for the final garnish. Set aside.
7 Prepare the vegetables: Heat a sauté pan over medium heat and
add the butter. When it foams, add the julienne strips of vegetables
and sauté them until al dente. Season to taste with salt and pepper
and reserve.
8 Add a little salt to the water, then the ravioli, and cook for 5 to 6
minutes. Cut 1 ravioli open to see if the mousse is done. It should be
barely cooked through as it will continue to cook in the sauce. Drain
the ravioli.
9 Add the ravioli to the sauce with the vegetables and the reserved
lobster meat and the chopped dill and heat just to the boiling point.
PRESENTATION
Divide the ravioli among heated dinner plates. Spoon the sauce over
them and garnish each plate with a small sprig of dill in the center. Serve
immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
Lobster Ravioli
with Fresh Dill Sauce (cont.)
SMImmBlderManual_09 6/25/09 6:04 PM Page 25