Filled Pasta with Lobster Meat and Chives

Ingredients

• 350 g flour
• 50 g semolina
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp Salt
• 100 g Mascarpone
• 1 pinch lemon zest
• 250 g lobster meat (cooked)
• 3 tbsp breadcrumbs
• 2 Eggs
• 2 tbsp semolina
• Salt
• Pepper
• 2 tbsp olive oil
• 3 tbsp butter
• 2 saffron strands
• 1 lemon (organic, zest)
• 2 tbsp chive rolls
• chives (for garnish)
• 1 Egg white
• semolina

Instructions

1. 1.

   Sift flour and semolina onto a work surface, create a well in the center, add eggs, yolks, oil, and salt. Stir with a fork and knead by hand into a smooth dough. If too firm, fold in 1-2 tbsp lukewarm water. Shape into a ball, coat with oil, wrap in plastic, and chill for 1 hour.

2. 2.

   Blend half the lobster meat with mascarpone; finely chop the rest and mix with remaining ingredients, seasoning to taste. If mixture is still too soft, add more breadcrumbs.

3. 3.

   Divide dough in half, roll each portion thin on floured surface. Using a piping bag with a small nozzle, dot filling about 8 cm apart across one sheet. Brush edges around dots with egg white and lay second dough sheet over them. Press gently between layers, then cut ravioli with a 7 cm round cutter or large ravioli cutter. Combine scraps, roll again, repeat process. Toss finished ravioli in semolina and let dry slightly on a board.

4. 4.

   Cook ravioli in boiling salted water for 3-5 minutes. Remove with a slotted spoon and drain well.

5. 5.

   For the sauce, heat butter with oil in a pan, add lemon zest and saffron, sauté 1-2 min over medium heat, then add chive rolls and cook briefly more.

6. 6.

   Arrange ravioli on chive stems on warmed plates, drizzle with saffron sauce, and serve.