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Ingredientes
- 20 x Sandra gisburne -- Filling----- Lobster tail -- (2 c Lobster Salt and pepper to t
- 1 x Egg
- 3 Tbsp. Parmesan cheese
- 2 Tbsp. Fresh parsley -- chopped
Direcciones
- 4 Large Large eggs 2 1/2 c. Unbleached flour 1/4 c. Semolina flour (hard flour - core of durham whea
- Boil lobster tail, cold, then mince the lobster meat. Add in salt, pepper, Parmesan cheese, and parsley.Mix well. Chill while making ravioli.
- For Ravioli: Put Large eggs into food processor. Whip. Add in semolina to unbleached flour. Add in flour mix a little at a time to Large eggs in processor till a ball forms (a pliable dough, not too sticky, not too dry).Put on floured surface. Knead 5 - 10 min. Cut into 4 pcs.
- Cover and let rest for about 10 min. Put one piece at a time in pasta maker to stretch dough. Form into long rectangle. Make ravioli using ravioli forms. Lay a thin dough rectangle over ravioli form. Fill each impression with small amount of Lobster Filling. Put another dough rectangle over top, roll and seal. Cook raviolis in a large pot of rapidly boiling water. When they rise to the surface, they're done.
- Put ravioli in dish. Put sauce on ravioli. Add in fresh snipped basil and freshly grated Parmesan cheese. Serve with Red Pepper Sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 19 | 58% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 74mg | 3% |
| Potassium 29mg | 1% |
| Total Carbs 0.35g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 2.88g | 5% |
