Lobster and Foie Gras Ravioli Recipe - Great Italian Chefs

Ingredients

• 2 lobsters
• 135g of semolina flour
• 135g of type zero flour
• 180g of egg yolk
• 20g of egg white
• 1 pinch of salt
• 100g of sea bream fillet
• 100g of mascarpone
• chives to taste
• lemon, zest and juice
• lemon oil
• salt to season
• 1 white onion, halved horizontally
• 2 cloves
• 2 carrots, peeled
• 1 button mushroom, white, cleaned
• 3 sticks of celery, tough outer parts removed
• 3l water
• 3 medium potatoes, used also for potato cream
• 1g of saffron
• 2 shallots, finely chopped
• 1 leek, finely chopped
• lemon juice
• 1 dash of milk
• 1 dash of cream
• 1 foie gras escalope
• lemon oil to season
• fleur de sel to season
• 4 foie gras escalopes
• 4 spinach leaves
• extra virgin olive oil