Velvety Lobster Ravioli with Saffron Cream Sauce

Ingredients

• 2 cups flour, sifted
• 3 large eggs
• 1 tbsp olive oil
• 1 tsp salt

• 1 pound lobster meat, cooked and chopped
• 1 cup mascarpone cheese
• 1 tbsp chives, minced
• 1 tsp lemon zest
• 1 tsp black pepper, freshly ground

• 1 cup heavy cream
• 1 tsp saffron threads, soaked in 2 tbsp warm water
• 2 tbsp butter
• 1 small shallot, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp salt

Method

1. 01
   To make the pasta dough, combine sifted flour and salt on a clean surface. Make a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs, kneading to form a smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
2. 02
   For the lobster filling, mix the chopped lobster meat with mascarpone cheese, chives, lemon zest, and black pepper in a bowl. Combine well and set aside.
3. 03
   Roll out the rested pasta dough into thin sheets using a pasta machine. Cut into 2-inch squares or use a ravioli cutter.
4. 04
   Place a teaspoon of lobster filling in the center of half the pasta squares. Lightly brush the edges with water, top with another square, and press to seal, removing any air.
5. 05
   For the saffron cream sauce, melt butter in a pan over medium heat. Add shallot and cook until translucent, about 2 minutes. Stir in saffron with its soaking water, and cook for another minute.
6. 06
   Pour in the heavy cream and bring to a gentle simmer. Add lemon juice and salt, stirring until the sauce thickens slightly. Keep warm on low heat.
7. 07
   Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
8. 08
   Serve the ravioli hot, generously drizzled with saffron cream sauce. Garnish with extra chives and lemon zest if desired.