Lobster Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,566 cal. | (75 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 166.1 μg | (277 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 36.9 μg | (82 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 333 mg | (33 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 528 mg | |||
| Complete sugar | 55 g |
Ingredients
- For the pasta:
- 220 grams Pastry flour
- 80 grams Semolina flour
- 1 Tbsp olive oil
- 1 pinch ground Saffron (and salt)
- 3 eggs
- For the filling:
- 1 lobster (About 500 grams)
- 100 grams Sour cream
- 3 Oganic oranges
- salt
- freshly ground peppers
- 1 egg white
Preparation steps
For the pasta: Mix the flour and the semolina flour with the olive oil, saffron, 1 pinch of salt and the eggs. Knead into a dough. Cover and let sit for 30 minutes.
For the filling: Put the lobster head first into boiling water and cook for 3 minutes. Remove and rinse with cold water. Crack the lobster and remove the meat from the tail, claws and joints. Puree 125 grams (approximately 4 ounces) of lobster meat with the creme fraiche.
Rinse the orange and wipe dry. Grate the peel. Season the lobster puree with orange peel, salt and pepper. Cut the remaining lobster meat into small cubes and fold in.
Shape the dough into 2 equal portions. Roll each out into 1.5 mm (approximately 1/16 inch) thick sheets. Place dollops of filling evenly spaced along the length of one sheet of dough. Brush the dough with the beaten egg whites. Place the second sheet of dough on top and cut out the ravioli. Press the edges firmly. Heat water in the pot and oil a steamer. Place the ravioli side by side. Cover and steam for 5 to 7 minutes.
For the sauce: Squeeze all three oranges. Rinse the basil and shake dry. Boil the orange juice with the port wine, sugar and basil. Boil down to one-third (150 ml) (approximately 2/3 cup)). Remove the basil. Once the sauce is no longer boiling, stir in the cold butter cubes. Season with salt and pepper.
Rinse the purslane and shake dry. Place the ravioli on plates and pour the sauce on top. Garnish with purslane and serve.
