This is one of the best pasta dough recipes I have ever made. It's pliable to roll and perfectly springy when cooked. Very nice. A keeper.
Time: 1.5 hours | Yield 48 (2” x 3”)
|Freeze the ravioli, if not using right away.|
1 cup unbleached white flour
1 cup semolina flour
1/4 tsp salt
3 lg eggs
1 tbsp olive oil
2 garlic cloves
2 tbsp yellow onion
1.25 lb cooked lobster meat, cleaned
250 g ricotta
1 tbsp brandy
1 tbsp dried tarragon
1/2 tsp salt
1/2 tsp cracked black pepper
|Frozen, and then bagged for later use.|
Cut the dough into four equal pieces. Starting on the widest setting, roll one piece out into a long sheet, ending on setting 6. Usual settings on a pasta roller go from 1 through 7 – 7 being very thin. You will end up with a sheet of pasta about 30” long by about 4.5” wide.
|Sorry for the out-of-focus photo.|
Time: 20-30 min | Yield 500ml
2 cups whipping cream
2 garlic cloves, finely minced
1-1/2 tsp dried tarragon
2 tbsp finely minced onion
1 cup plain tomato sauce
1/4 cup vodka
salt and pepper, to taste
Then add the tomato sauce, vodka, salt and pepper. Bring back to a gentle boil and let cook for another 2-3 minutes.
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i am more of an 8 lobster/1 person kind of gal but these sure look good!ReplyDelete