- Yield: 4
spring pea ravioli with lobster, crispy pancetta, corn velouté, parmesan, lobster oil, petite greens
Recipe courtesy of Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks Country Club (Fort Myers, Fla.)
Ingredients
- ravioli - 4 ea. for 1 portion
- Pasta Dough
- egg yolks - 8 ea.
- 00 flour - 1 3/4 cup
- whole milk - 1/8 cup
- olive oil - 1 Tbsp.
- salt - pinch
- Spring Pea Mixture
- spring peas - 1/2 lb.
- butter - 2 Tbsp.
- shallots - 2 ea., julienne
- garlic cloves - 2 ea., minced
- vegetable stock - 2 cups
- lemon - 1 ea., juiced and zested
- cream cheese - 4 oz., whipped
- chives - 2 oz., chopped
- salt - to taste
- pepper - to taste
- Crispy Pancetta
- pancetta - 4 oz., medium diced
- Lobster Oil
- salad oil - 1 pint
- lobster bodies - 2 ea., shell only
- black peppercorns - 6 ea.
- bay leaves - 2 ea.
- salt - pinch
- Corn Velouté
- butter - 4 oz.
- garlic - 1 oz., chopped
- shallots - 4 ea., small diced
- sweet corn - 4 cups
- honey - 1 Tbsp.
- chicken stock - 2 cups
- heavy cream - 1 cup
- salt - to taste
- white pepper - to taste
Instructions
Procedure for Pasta Dough:
- Add egg yolks, milk and olive oil to mixing bowl.
- Mix using the dough hook until yolks are broken.
- Add OO flour and salt.
- Mix until the bowl is clean and everything is incorporated.
- Knead the dough for 5 minutes.
- Vacuum-seal the dough and let rest for 30 minutes at room temperature.
- Roll out the dough and stuff with filling.
Procedure for Spring Pea Mixture:
- Heat up the pot.
- Add butter, garlic and shallot. Cook for 3 minutes.
- Add peas and lemon juice and zest. Cook for 5 minutes.
- Add vegetable stock. Cook for 10 minutes.
- Strain peas and put into blender. Add 1 cup of the strained liquid, cream cheese, chives, salt and pepper. Blend on high until mixture is completely puréed. Taste. Adjust if necessary.
- Pour into pan and let cool.
- When cool, scoop into piping bag.
Procedure for Crispy Pancetta:
- Cook in hot pan until all fat is rendered out.
- Strain from pancetta from fat.
Procedure for Lobster Oil:
- Steam the lobster bodies until they are bright red.
- Let them cool down. Then throw it into blender with salad oil.
- Blend until all shells are blended into oil. Strain liquid into pot through chinois.
- Add bay leaf, peppercorns and salt to pot.
- Simmer for 15 minutes. Then strain oil into squeeze bottle.
Procedure for Corn Velouté:
- In a large sauce pan, melt butter.
- Add in shallots and garlic and sauté on low heat to soften.
- Add in corn and turn heat to medium flame.
- Add chicken stock and heavy cream.
- Cook for 20 minutes on simmer.
- Strain corn from liquid.
- Add salt and white pepper to taste.
- Add honey.
- Put corn mixture into blender and add 1 cup of strained liquid.
- Run through a tammy to make smooth.
