32oz. Grande Ovoline Fresh Mozzarella, diced (8 balls)
1cup Roasted red peppers, diced
2tbsp. Himalayan pink salt
1tbsp. Chipotle powder
1tbsp. Roasted garlic
2tbsp. Parsley, chopped
1cup Bread crumbs
Pasta Sauce
1cup Broccoli, blanched
1/2cup White wine
1tbsp. Roasted garlic
1tbsp. Olive oil
1 1/2tbsp. Kosher salt
1/4tbsp. White pepper
1/2cup Grande Parmesan, grated
1tbsp. Butter
2 1/2cups Heavy cream
Plating Method
Take 6 raviolis and cook in boiling water over high heat for 3 to 4 minutes or until they are all floating. Add into the sauce.
Place ravioli on plate, top with broccoli and sauce.
Instructions
Pasta Dough
1
Put flour and eggs in mixing bowl and mix on low.
2
Add olive oil and water slowly until all ingredients are combined.
3
Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
4
Roll pasta dough out using a pasta roller into thin sheets. Save for filling with Fresh Mozzarella Lobster filling.
Fresh Mozzarella Lobster Filling
5
While the dough is resting, prepare the ravioli filling. Combine diced poached lobster, diced Grande Ovoline, diced roasted red peppers, himalyan pink salt, chipotle powder, roasted garlic, chopped parsley and bread crumbs into mixing bowl.
6
Using a paddle attachment, mix ingredients together for 3 to 4 minutes.
7
Put 2 ounces of filling on pasta and fold pasta back over. Press on the side of the filling to remove any air bubbles.
8
Cut into individual ravioli with a knife or pizza cutter and seal the edges.
Pasta Sauce
9
Sauté broccoli, olive oil, salt, pepper, and garlic in a skillet over medium to high heat.
10
Add white wine, heavy cream and reduce to simmer for 3 to 4 minutes.
11
Stir in pesto, grated Grande Parmesan, and butter to the cream sauce.
