Sous Vide Lobster Smoked Pumpkin Ravioli with poached lobster and smoked pumpkin stuffed in homemade ravioli and served with crispy sage.
This post for Succulent Sous Vide Poached Lobster was created in partnership with Clearwater Seafoods LP.
Sous Vide Lobster Smoked Pumpkin Ravioli
With the holiday season upon us, so are office parties and other gatherings to celebrate the lead-up to the big day. For larger gatherings, I like the finger foods and scattered cocktail tables approach - easier for me to sneak off without anyone noticing (I am really shy and awkward).
For more intimate gatherings with close friends, I tend to go the sit down and enjoy a few light courses approach. The conversations (ahem...debates) almost always focus on politics, religion, social injustice and whatever happens to be breaking news.
We are a very opinionated group from diverse professions, with very differing beliefs and opinions. Mutual respect and good food (and limited drinks) help to keep things civilized.
Sous Vide Smoked Pumpkin
This Sous Vide Lobster Smoked Pumpkin Ravioli dish was enjoyed at such a gathering, back in October. I used some of the smoked pumpkin from this post, to make the ravioli stuffing. Instead of a smooth puree, I mashed a portion of the sous vide pumpkin and combined it with some lobster, herbs, seasoning, olive oil and cheese.
It was likened to lobster bisque, stuffed inside fresh, homemade pasta!
Quick & Easy Homemade Pasta
We really enjoy making pasta from scratch - it requires very little ingredients, is quick, easy and deliciously fresh. For the ravioli dough, I used two ingredients, '00' flour, but all purpose would work and whole eggs. With the help of our pasta roller attachment, we rolled out thin, uniform sheets to hold our filling.
Oddly, this is only our second time making fresh ravioli - the first was years ago with a pumpkin and sage filling. We normally make just the various noodles - spaghetti, linguini, pappardelle, ribbon pasta for lasagna- and the occasional farfalle (bow tie).
The texture of the pasta was good, but I wasn't pleased with the bumpy appearance of the cooked ravioli. A friend later suggested that I brush the dough with egg prior to filling - I used water to help the layers stick. Maybe one of you pasta experts reading this can enlighten me!
Sous Vide Lobster
I used Cleawater Seafoods raw, frozen lobster knuckle and claw meat - same deliciousness as their live lobsters, but without the killing, blanching and shelling. Totally convenient for a lavish midweek meal.
If you caught (no pun intended :)) my last post, then you already know how we like to cook our lobster. Lobster is one of those things that can easily go from fancy dinner intentions to overcooked unpalatable-ness. It's delicate nature, makes it a perfect candidate for sous vide bath.
Pulling It Together
We finished this dish with a generous drizzle of homemade, sage-infused oil, cheese and crispy sage. I think I first saw the idea for crispy herbs in Modernist Cuisine, and it became an immediate hit for the Dude and me. Simply wash, pat dry and fry in shallow oil for a few seconds.
There is something very satisfying about about creating a meal from scratch and sharing it with those you love. My grandmother cooked and baked from scratch when we were kids and still does to this day. I didn't always appreciate it, but as I get older I am beginning to fully understand and embrace this labour of love.
I hope you will find some time over these hectic holidays to prepare a meal or two from scratch for those you love most.
Ingredients
For the filling:
- 455 grams sous vide smoked pumpkin
- 3 pieces sous vide poached lobster claw and knuckle
- 1 cup grana padano cheese shaved
- 1 shallot finely diced
- 2 leaves fresh sage or tarragon finely sliced
- 1 spring fresh thyme leaves only
- 1 clove garlic finely diced
- 2 tablespoons oil or melted butter
- salt and pepper to taste
For the pasta:
- 198 grams 00-flour
- 2 eggs
For the garnishes:
- fresh sage leaves fried in shallow oil for a few seconds
- olive oil infused or plain
- cheese shaved
Instructions
Make the filling:
- Mix all the ingredients until well combined and is able to hold its shape. Adjust seasoning to your preference. Scoop with a small ice cream scoop and chill for 1-3 hours.
Make the dough:
- Break the eggs into a small bowl and whisk lightly to break up the yolks. Make a well in the flour, add the eggs and work it into the flour until combined. Knead the dough until smooth, shape into a ball and wrap in plastic wrap. Let the dough rest for 30 minutes.
- If manual labour doesn't interest you, use a stand mixer to prepare the dough. Simply add all the ingredients and use the paddle attachment to combine on low speed. Switch to the dough hook attachment and knead on medium, until smooth. Wrap and allow to rest for 30 minutes.
- Once rested, lightly flour your work surface and use a rolling pin to flatten the dough ball. Set the pasta roller to '0' and pass the dough through. Fold the end of the dough over each other, like an envelope (see video) and pass through the roller, still set to '0'.
- Continue to pass the dough through the roller, adjusting the setting to a higher number each time. If the strip of dough become unmanageable, use a pizza cutter or knife to cut it in half or thirds and continue to setting '7' or '8'. You' will need two sheets for dough to make the ravioli.
- If using a ravioli kit, drape one sheet of dough over the metal base and use the bottom of the plastic mold to create wells. Add the chilled filling to the wells and cover with second sheet of dough. Pass a rolling pin over the ravioli to perforate the dough. Separate the ravioli packets.
- Bring a pot of water to a boil and cook the ravioli for 1-2 minutes. Remove with a slotted spoon and serve immediately.
Plate and serve:
- Place 2-3 ravioli in shallow bowls, drizzle with olive oil and top with crispy sage and shaved cheese.
Leave a Reply