LOBSTER + RICOTTA TORTELLONI WITH PROSECCO + TOMATO SAUCE

LOBSTER + RICOTTA TORTELLONI WITH PROSECCO + TOMATO SAUCE
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INGREDIENTS /

HOMEMADE PASTA DOUGH

200g '00' pasta flour or plain flour, sifted
2 eggs

PROSECCO + TOMATO SAUCE

2 tsp olive oil
3 vine-ripened tomatoes, chopped
1 tsp caster sugar
50g unsalted butter, chopped
1 cup (250ml) prosecco or Champagne
Tabasco sauce, to taste
Juice of 1/2 lemon
Dill sprigs (optional), to serve

LOBSTER + RICOTTA FILLING

1 tbsp olive oil
2 eschalots, very finely chopped
2 garlic cloves, crushed
1/2 cup (125ml) prosecco or Champagne
400g cooked lobster meat, chopped
1/3 cup (80g) ricotta
1 egg
Juice of 1/2 lemon
2 eggs

METHOD /

To make pasta dough, whiz flour and eggs in a food processor until mixture comes together in clumps.

Turn out onto a lightly floured work surface and knead for 2-3 minutes until smooth. Enclose in plastic wrap and chill for 15 minutes to firm up.

Divide dough in half, then enclose 1 portion in plastic wrap and set aside.

Start on the thickest setting of your pasta machine and run the dough through 1-2 times, folding it in half each time until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a flour-dusted tray and cover with a tea towel while you roll remaining dough.

For the filling, heat oil in a fryingpan over medium heat. Add eschalot and garlic, then cook, stirring, for 3-4 minutes until softened. Add prosecco, then bring to a simmer and cook for 2 minutes or until slightly reduced. Add lobster and cook for a further 1 minute. Transfer mixture to a food processor. Add ricotta, egg and lemon juice. Pulse until a coarse paste, then season. Transfer to a bowl, then cover and chill
until needed.

To make the prosecco and tomato sauce, heat oil in a saucepan over medium heat. Add tomato and cook for 2-3 minutes until slightly softened.

Add sugar and butter, then cook for 2-3 minutes until butter melts. Add prosecco, then cook for 25 minutes or until liquid has reduced by half. Remove from heat and use a stick blender to process until smooth. Stir in Tabasco and lemon juice to taste. Season and keep warm until ready to serve.

Cut pasta dough into six 12cm squares. Place 2 tsp lobster filling in the center of each pasta square, brush edges with water and fold into a triangle, pressing to seal and pushing out as much air as possible. Fold the 2 corners on the longer side into the center and pinch together. Place on a floured tray and repeat with remaining pasta dough and filling.

Cook tortelloni in a large saucepan of boiling, salted water for 3-4 minutes until al dente. Drain, then serve with the sauce and garnish with dill sprigs, if using.