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Lobster and ricotta tortelloni with prosecco & tomato sauce
Lobster and ricotta tortelloni with prosecco & tomato sauce
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Indulge in exquisite lobster and ricotta tortelloni for a luxurious date night.
Ingredients:
  • 200g '00' flour (see notes) or plain flour, sifted
  • 2 eggs
  • 3 vine-ripened tomatoes, chopped
  • 5.00 gm caster sugar
  • 50g unsalted butter, chopped
  • 250ml prosecco
  • Tabasco sauce, to taste
  • Juice of 1/2 lemon
  • Dill sprigs (optional), to serve
  • 18.20 gm olive oil
  • 2 eschalots, very finely chopped
  • 125ml prosecco
  • 400g cooked lobster meat, chopped
  • 80g ricotta
  • 1 egg
Instructions:
  • In a food processor, pulse flour and eggs until they form clumps of dough.
  • Transfer the mixture to a lightly floured work surface and knead until smooth for 2-3 minutes. Wrap the dough in plastic wrap and refrigerate for 15 minutes to allow it to firm up.
  • Divide the dough in half, wrap one portion in plastic wrap, and set it aside.
  • Begin by passing the dough through the thickest setting of your pasta machine 1-2 times, folding it in half after each pass until it becomes elastic. Gradually decrease the thickness settings, rolling the dough thinner each time until it reaches 2mm. Transfer the pasta to a flour-dusted tray and cover it with a tea towel as you work on the rest of the dough.
  • For the filling: In a frypan over medium heat, sauté eschalot and garlic in oil until softened, about 3-4 minutes. Pour prosecco, simmer until slightly reduced for about 2 minutes. Add lobster and cook for 1 more minute. Transfer the mixture to a food processor, add ricotta, egg, lemon juice, pulse until coarse paste forms, then season. Chill in a covered bowl until needed.
  • In a saucepan over medium heat, warm the oil and then sauté the tomatoes for 2-3 minutes until they are slightly softened to create the prosecco and tomato sauce.
  • Combine sugar and butter in a pan, cooking until butter melts (2-3 minutes). Pour in prosecco and simmer until liquid reduces by half (around 25 minutes). Remove from heat and blend until smooth. Stir in Tabasco, lemon juice to taste, season, and keep warm until serving.
  • Cut pasta dough into six 12cm squares. Add 2 tsp lobster filling to the center of each square. Moisten edges with water, fold into triangles, and press to seal, removing any air. Fold corners on the longer side into the center and pinch together. Transfer to a floured tray and repeat with remaining dough and filling.
  • Boil tortelloni in salted water until al dente, about 3-4 minutes. Drain and serve with sauce. Garnish with dill sprigs, if desired.

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