For the lobster
- 350g egg pasta dough
- 1 garlic clove, crushed and chopped finely
- 20g of hazelnuts, roasted and chopped finely
- 40g chanterelles, well cleaned
- 4 tbsp parsley coulis
- 25g black truffle butter
- 40g finely diced onion
- 25g shredded parmesan cheese
- small handful of fresh thyme
- 350ml milk and parmesan emulsion
- Salt and pepper, to taste
- In a frying pan, sweat the onions and shallots until very tender. Remove from heat.
- In another frying pan, sauté the spinach and garlic clove until tender. Allow to cool before chopping and draining of excess liquids.
- In a bowl, stir together the onion mixture and spinach mixture, add the chopped hazelnuts, ricotta, lemon zest, nutmeg, parmesan and Aleppo chili. Salt and pepper to taste.
- Roll out of the pasta dough until it has a thickness of half a millimetre.
- Using a pastry bag, pipe the ravioli filling into a circle and place one egg yolk into the middle. Carefully top it with another piece of pasta dough (careful not to burst the egg yolk) and seal the edges with a touch of water. Keep the prepared pastas in the fridge until ready to cook.
- In another frying pan, heat olive oil with the fresh thyme and mushrooms until heated through.
- Bring a large pot of salted water to a boil, and cook the ravioli for 2 minutes.
- Immediately and carefully, toss them with the black truffle butter to coat.
Serve the ravioli in a warmed deep-set plate with the chanterelle mushrooms, a mirror of parsley coulis and the milk and parmesan emulsion.