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Lobster & Tarragon Ravioli With Fresh Truffles


Tarragon Pasta

  • 1 2/3 Cup 00 Flour
  • 2 Whole Free Range Organic Eggs + 1 Yolk (Reserve the left over egg white for egg wash)
  • 1 Glug of High Quality Olive Oil
  • Healthy Sprinkle of Salt
  • Healthy Sprinkle of Coarsely Chopped Fresh Tarragon
  • Egg Wash (Whites from 1 Egg, Plus 1 Splash of Water)

Ravioli Filling

  • 1 Small Lobster Freshly Boiled
  • 3-4 TSBP Fresh Ricotta Cheese
  • 1 Small Shallot Finely Chopped
  • 2 Cloves of Garlic Minced
  • Kosher Salt To Taste
  • Freshly Cracked Peppercorn To Taste
  • Lemon Zest
  • 1/2 Lemon
  • Olive Oil


  • Lemon Zest
  • Fresh Lemon Juice
  • Olive Oil
  • Fresh Black Perigord Truffle
  • Fresh Tarragon


Start Your Tarragon Pasta First

  • Pour 00 flour and coarse salt into a large bowl. Mix. Make a well in the center. Drop in your eggs, chopped tarragon, and oil.
  • Working from the inside out, gradually stir the eggs into the flour, incorporating more flour, little at a time
  • Once your flour and eggs are mixed, move to a clean floured surface. Knead for 4-5 minutes, until your dough is smooth.
  • Place in a boil and cover with plastic wrap. Allow your dough to rest for at least half an hour.

Ravioli Filling

  • Drizzle olive oil into a non-stick skillet over medium heat. Add shallots and garlic. Saute until translucent. Remove from heat.
  • In a small bowl, mix chopped fresh lobster, shallots, garlic, and ricotta.
  • Zest 1/4 of a lemon, then squeeze juice from 1/2 of a lemon into your mixture.
  • Add salt, peppercorn, and stir.
  • Place in the fridge.

Rolling Pasta

  • Using a rolling pin, roll your pasta out until it is about 1/2 inch thick. Using a pasta roller, move your dough through the press until it is thin and flexible (Option 5, on a KitchenAid Press)
  • Using a circular cookie cutter, cut your dough into circles. Place under a clean damp kitchen towel so they do not dry out.
  • On a lightly floured surface, place down 1/2 of your circles. Add one heaping tablespoon of lobster mixture on top. Brush the edges with egg wash, then seal with the other 1/2 of your pasta circles.
  • Carefully press out all of the air to ensure your ravioli do not explode when boiled.
  • Using a fork, press down the edges. Cover your pasta with a damp clean kitchen towel.

Cooking & Assembly

  • Bring a shallow pot of water to a rumbling boil. Add salt.
  • Carefully drop your ravioli one at a time into the water using a slotted spoon. Remove when they float (approximately 2 minutes in)
  • Place in a bowl, and drizzle with olive oil, lemon zest, lemon juice, fresh tarragon, and fresh truffles
  • Serve alongside a bright, tart glass of wine!
  • Enjoy!