PASTA DOUGH FOR LOBSTER RAVIOLI
Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes enough for 12 (2-inch-round) raviolis
Number Of Ingredients 4
Steps:
- In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
- Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.
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m.h. rayhan
[email protected]These lobster ravioli were a hit at my dinner party! Everyone loved the delicate flavor of the lobster and the tender texture of the pasta.
Branden Johnson
[email protected]I love the combination of lobster and tarragon in this recipe. It's a classic pairing that never disappoints.
Stephen Onyedikachi
[email protected]I've never made ravioli before, but this recipe made it seem like a breeze. The instructions were clear and easy to follow, and the end result was amazing!
Mirza Pro
[email protected]This pasta dough recipe is a bit more challenging than others I've tried, but it's worth the extra effort. The ravioli came out perfectly cooked and the filling was incredibly flavorful.
masood ali
[email protected]I'm allergic to shellfish, so I substituted the lobster meat with shrimp. It turned out just as delicious! I highly recommend this recipe for anyone with seafood allergies.
Roman Ali
[email protected]I love that this recipe includes step-by-step instructions with photos. It made the process so much easier, especially for a beginner like me.
Lee Min-ho
[email protected]These lobster ravioli are a bit time-consuming to make, but they are definitely worth the effort. The end result is a truly special dish that is sure to impress your guests.
Iredia Darlington
[email protected]I used frozen lobster meat for the filling and it worked out great. It was just as flavorful as fresh lobster and much more convenient.
matovu faroq
[email protected]I found that the dough was a bit too sticky at first, but after adding a little more flour, it was perfect. Just be careful not to overwork the dough or it will become tough.
Zohaib Rajput
[email protected]I love the addition of tarragon to the lobster filling. It really elevates the flavor and gives it a unique twist.
Shahzaib Rajpoot
[email protected]This pasta dough recipe is a keeper! It's so versatile and can be used for a variety of dishes. I've already made it several times and it's always a hit.
Taha Sabir
[email protected]I'm not a huge fan of seafood, but I decided to give this recipe a try and I'm so glad I did! The lobster ravioli was surprisingly delicious. The flavors were perfectly balanced and the texture was divine.
Narmaya Magar
[email protected]Wow! Just wow! These lobster ravioli were the star of our dinner party. Everyone raved about them. Thanks for sharing this amazing recipe!
Hasan Zaib
[email protected]I've made lobster ravioli before, but this recipe takes it to the next level. The dough was easy to work with and the filling was rich and decadent. A definite winner!
Nagina Rehman
[email protected]This pasta dough recipe is a game-changer! The lobster ravioli turned out perfectly, with a delicate and flavorful filling wrapped in a tender, chewy dough. Highly recommend!