Zafferano e Aragosta RavioliZafferano e Aragosta Ravioli

Hand-crafted saffron-infused pasta filled with butter-poached Maine lobster, served over a silken Burrata di Andria emulsion and finished with shaved Sardinian bottarga.

Ingredients

Cooking Instructions

1. 01

   On a marble surface, create a well with the flour. Add egg yolks and the saffron-infused water to the center. Gradually incorporate the flour until a dough forms. Knead for 10 minutes until elastic and smooth. Wrap in plastic and rest for 30 minutes.

2. 02

   In a small bowl, fold together the lobster meat, mascarpone, chives, and lemon zest. Season with sea salt and white pepper. Keep chilled.

3. 03

   Roll the pasta dough through a machine until translucent (setting 8 or 9). Place small mounds of lobster filling 2 inches apart. Fold the dough over, press out air bubbles, and cut with a fluted pasta wheel.

4. 04

   For the emulsion: Blend the burrata and heavy cream until completely smooth. Transfer to a small saucepan and heat gently over low heat, ensuring it does not boil.

5. 05

   Boil the ravioli in salted water for 3-4 minutes until al dente. Meanwhile, melt the butter in a large pan with a splash of pasta water to create a light glaze.

6. 06

   Toss the cooked ravioli in the butter glaze. Spread a circle of burrata emulsion on each warm plate, arrange 5 ravioli on top, and finish with micro-planed bottarga and a touch of fresh chive oil.