Lobster Ravioli with a Sweet Corn Asparagus Cream Sauce

Lobster Ravioli with a Sweet Corn Asparagus Cream Sauce

canadasfoodisland.ca

On a clean surface, make a well with the flour, add eggs and egg yolk to the center. With a fork, break and start to whisk eggs gently..

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Cooking tools:

  • Pasta machine
  • Cookie cutter
  • Microplane
  • Kitchen scale
  • Stove
  • Pot
  • Saucepan
  • Mixing bowl
  • Fork
  • Chef's knife
  • Cutting board
  • Colander
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Kitchen towel
  • Refrigerator
  • Pastry brush
  • Plate

Ingredients

  • 200 g all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • 900 g PEI lobster tails or 350 grams cooked lobster meat
  • 2/3 cup ricotta
  • 1 lemon, zested
  • 1 garlic clove, grated
  • salt
  • freshly ground black pepper
  • 2 tbsp butter
  • 2 shallots, thinly sliced
  • 2 garlic cloves, finely minced
  • 1/4 cup white wine
  • 1 1/2 cups asparagus, cut on a bias into ½-inch pieces
  • 2 ears of corn, kernels cuts from cobs (or 1 ½ cups frozen corn kernels)
  • 1 cup 35% cream
  • freshly ground pepper
  • 3/4 cup grated parmesan cheese
  • 1/2 cup fresh basil leaves

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