1 pound/450 g cooked lobster meat, chopped into ¼-½-inch pieces
1 pound/450 g mascarpone cheese, room temperature
¼ cup/60 ml white wine, preferably Sauvignon Blanc
2 tablespoons/30 ml cognac or brandy
1 tablespoon/15 ml pink Himalayan salt
1 teaspoon/5 ml freshly ground black pepper
10-15 large fresh basil leaves, chopped
2 eggs, beaten
2 shallots, finely chopped
1 pinch/⅓ ml nutmeg, freshly grated
Make Lobster and Mascarpone Filling
In a large sauté pan set to medium, heat the butter and oil for 1-2 minutes until it starts to bubble.
Add the shallots, and cook them for 5 minutes or until they are soft and translucent.
Remove the pan from heat, and add brandy; then carefully return the pan to the heat, and cook off the alcohol.
Add the white wine, and cook for about 10 minutes until it is reduced to a syrupy consistency.
Add the lobster meat, and cook it until it is just warmed through.
Remove the pan from heat, empty the contents into a large mixing bowl, and allow to cool.
Combine the mascarpone cheese with the beaten eggs, chopped basil, nutmeg, salt, and pepper in a medium bowl. Add the lobster, white wine, and shallot mixture, and combine well.
Salt and pepper to taste.
Cover the dish, and set it aside. If you are not enjoying it immediately, store it in the refrigerator for up to 24 hours, or in the freezer for up to 1 month in a vacuum-sealed bag.
Roll out pasta into thin sheets with a pasta roller.
Use a cup or cookie cutter to cut out the tops and bottoms of the ravioli. Be sure to make an even number!
Lightly flour the raviolis, place them on a dish towel, and cover them so that the pasta does not dry out.
Work with 1 ravioli at a time. Place a spoonful of filling in the center of the ravioli bottom cutout.
Use a basting brush to apply egg white thoroughly to all the pasta edges around the filling.
Place the ravioli top over the filling, and press to seal the edges, pinching them together with a fork. Repeat the process until all the raviolis are assembled. Serve, and enjoy! Buon appetito!
Chef’s Notes Any raviolis you are not using immediately may be refrigerated for up to 24 hours or frozen. If freezing, separate the raviolis on a lightly floured baking sheet, and cover them with plastic wrap until frozen, to prevent the ravioli from sticking together. Once frozen, store in a freezer-proof resealable plastic bag, vacuum-sealed bag, or airtight container for up to a month.