Lobster Ravioli

Directions

For Pasta Dough:

1. Combine both flours, egg, water, and salt in a large mixing bowl and combine thoroughly.
2. Place dough on a lightly floured work surface and knead until the texture is smooth.
3. Divide dough into 2 equal pieces.
4. Working one at a time, flour the pieces and roll with a rolling pin to about ⅛^-inch thickness. Keep the shapes of the dough pieces as identical as possible. Set aside.

For Lobster Filling:

5. Place butter in a large frying pan and melt over medium heat.
6. Add the garlic and shallots and cook until golden brown.
7. Add the lobster, crab, and chives and cook for 2–3 minutes.
8. Add the cognac and cook for 2 minutes, until reduced.
9. Remove the pan from heat and let cool 30 minutes, until lobster mixture is at room temperature.
10. Chop the lobster mixture into small chunks.
11. Combine lobster mixture and ricotta in a large bowl and mix well.
12. Season with salt and pepper.

Assembly:

13. Lay out the first piece of dough on a work surface.
14. Place ¼ oz mounds of stuffing, spaced 2 inches apart, across surface of dough.
15. Working with a pastry brush, brush egg white around each mound, dampening the dough.
16. Place the second piece of dough on top.
17. Gently press around each mound, being careful not to squeeze the stuffing out.
18. With a round ravioli cutter or cookie cutter, cut out each ravioli.
19. Sprinkle a sheet pan with semolina and place the ravioli on top.
20. Bring a pot of salted water to a boil.
21. Carefully add the ravioli and cook for 8–10 minutes.

For Sauce:

22. Heat butter in a large frying pan over medium heat.
23. Add the shallots and cook until translucent.
24. Add crab meat and cook about 2–3 minutes.
25. Remove the pan from heat and add the cognac.
26. Return to heat and cook off the alcohol. The cognac will flame briefly.
27. When the flames die down, add the tomato sauce, heavy cream, and salt.
28. Cook until reduced by half and creamy in texture.
29. Add the cooked ravioli to the sauce and cook together about 1 minute before serving.
30. Garnish with chives.