Lobster broth with lobster and tomato ravioli

Lobster broth with lobster and tomato ravioli

By
From
My Italian Kitchen
Serves
4-6
Photographer
Chris Middleton

I would like to dedicate this recipe to my late Nonna Rosa, one of the biggest influences in my life. For as long as my memory goes back, every single family gathering started with a bowl of brodo (chicken soup) with homemade ravioli. I re-invented this dish on MasterChef for Marco Pierre White, in memory of my nonna.

Ingredients

Quantity Ingredient
Pasta dough
3 tablespoons extra-virgin olive oil
2 carrots, roughly chopped
1 onion, roughly chopped
1 x 3 cm piece ginger, roughly chopped
1 garlic clove, roughly chopped
45g coriander roots, roughly chopped
2 lobsters, blanched, tails removed and all shells and heads put aside
125ml white port
6 roma tomatoes, 4 roughly chopped, 2 finely chopped
sea salt flakes
coriander leaves, to garnish

Method

  1. Prepare the pasta dough recipe to the step where it has rested for 30 minutes.
  2. Pour 1 tablespoon of the olive oil into a saucepan and set over a high heat. Add the carrot, the onion, ginger, garlic and coriander roots, and fry for 1–2 minutes. Add the lobster head and shells, and fry until orange. Add the port and heat for 1 minute to cook off the alcohol. Add 4 roughly chopped tomatoes and fry for 1 minute. Add 1.5 litres of water and bring to the boil. Allow the broth to continue to boil for about 45 minutes until reduced. Remove from the heat, strain and set aside, keeping warm.
  3. Finely dice the lobster tail meat. Pour the remaining olive oil into a frying pan and set over a medium heat. Add the lobster meat and the 2 finely chopped tomatoes, then season with sea salt and freshly ground black pepper and cook until the lobster is just cooked through. Remove from the heat and set aside to cool.
  4. Divide the pasta dough into four portions. Pass the dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured work surface. Place 1 tablespoon amounts of lobster filling along the dough, leaving a gap between each, approximately 8 cm. Top with another layer of dough and gently press around the filling to seal. Using a 6.5 cm pastry cutter, cut out the ravioli. Repeat with the remaining dough and filling until you have made 20 ravioli.
  5. Bring a large saucepan of water to the boil over a high heat. Add the ravioli and cook until al dente, about 3 minutes. Remove from the water using a slotted spoon.
  6. To serve, place the ravioli in individual bowls and pour over the lobster broth. Garnish with coriander leaves and season with sea salt and freshly ground black pepper.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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