Serving Information
2-4
Pumpkin, Saffron, Pasta Dough
2 cups all purpose flour
2 whole eggs
2 egg yolks
½ ts saffron
2 tbs warm water
¼ cup pumpkin pure
Pinch of salt
Bloom saffron in warm water. Mix the flour and salt in a small bowl, make a well in the center of the flour. Beat the eggs, yolks, pumpkin pure and bloomed saffron until well blended in a separate bowl, and pour into the well in the flour. Stir with you hand until the dough make a ball. Kneed lightly on a floured surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Place dough back in bowl and cover with a moist towel or plastic wrap and let rest for 10 to 15 minutes. Next place dough onto floured work surface and cut into two equal parts. Using rolling pin roll dough in to rectangle shape to beadle to fit threw the pasta machine roller. Roll dough on the largest setting and continue to do so lowering setting each time until setting two. One dough is rolled out to a long sheet, cut out pasta rounds with a large round cutter and place onto floured sheet pan to let dry. Continue rolling out pasta dough. Let round dry about 30 minutes. Cook ravioli skins in 4 quarts of boiling salted water until tender. Remove skins and at to sauce that follows.
Sun dried Tomato Lobster Cream
2 cups lobster stock
1 cup heavy cream
1 tsp lobster base
2Tbs sun dried tomatoes (diced)
2 carrots, 2 celery, 1 onion
2 fresh Maine lobsters, picked meat
In pot large enough to fit lobsters fill ¼ full of salted water bring to a boil and add lobsters. Poach for 8-10 minutes (be careful not to over cook lobsters because the meat will be reheated in the sauce) Once lobsters are cooked remove from pot and shock in ice bath. When cooled pick the meat and set a side. Add shells back into the poaching liquid with chopped carrots, celery, and chopped pealed onion. Make sure liquid in the pot is just above the shells and vegetables, if not add water to cover. Simmer stock for 45 minutes and strain.
In saucepan add lobster stock, heavy cream, and lobster base. Reduce by half. Then add lobster meat and finish with sun dried tomatoes. Season with salt and pepper to taste.
To Plate: add 4 cooked pasta skins to sauce with the meat and sun dried tomatoes. Lightly fold all ingredients together to make sure well coated in sauce. Then remove 2 skin and place in center of each plate, add one portion of lobster meat on top of each skin and place the other skin on top of the meat. Spoon the remainder of the sauce on top of each portion and finish with fresh chopped chives.
