Lobster and Foie Gras Ravioli Recipe

Name: Lobster and Foie Gras Ravioli Recipe
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

www.greatitalianchefs.com

This indulgent ravioli recipe for by Italian chef Gaetano Trovato combines the richness of the foie gras with the fresh citrus notes of the lobster filling.

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