Ravioli Nero di Seppia Ripieni con Aragosta in Salsa di Zafferano (Squid Ink Ravioli Stuffed with Lobster in Saffron Sauce)
- Apr 16
- 3 min read
Ravioli Nero di Seppia Ripieni con Aragosta in Salsa di Zafferano (Squid Ink Ravioli Stuffed with Lobster in Saffron Sauce)
Ravioli Nero di Seppia Ripieni con Aragosta in Salsa di Zafferano is a stunning and indulgent dish that combines the delicate flavors of lobster with the rich, briny essence of squid ink ravioli. The luxurious saffron sauce adds depth and an aromatic complexity that enhances the natural sweetness of the lobster. This dish is a showstopper, perfect for special occasions or an elegant dinner.
Ingredients (serves 2)
For the Ravioli Dough:
150g all-purpose flour
50g semolina flour
1 large egg
1 tablespoon squid ink (from fresh squid or store-bought)
1/4 teaspoon salt
Water, as needed
For the Filling:
200g lobster meat (from 1 lobster, cooked and chopped)
1 tablespoon ricotta cheese
1 tablespoon fresh parsley, chopped
1 tablespoon lemon zest
Salt and freshly ground black pepper, to taste
For the Saffron Sauce:
2 tablespoons unsalted butter
1 small shallot, finely chopped
1/2 cup dry white wine
1/2 cup lobster stock (or fish stock)
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Preparation:
1. Make the Ravioli Dough:
On a clean surface, combine the all-purpose flour, semolina flour, and salt.
Create a well in the center, and add the egg and squid ink.
Slowly incorporate the flour into the egg mixture, using a fork or your hands, until a dough begins to form.
Knead the dough for about 8-10 minutes, adding a little water if needed, until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling:
In a bowl, combine the chopped lobster meat, ricotta cheese, fresh parsley, lemon zest, salt, and pepper.
Mix until the ingredients are well combined. Set aside.
3. Roll the Ravioli Dough:
Once the dough has rested, roll it out on a floured surface until it is thin (about 1-2mm thick).
Using a pasta cutter or a knife, cut the dough into squares (about 7cm x 7cm).
Place a small spoonful of lobster filling in the center of each square.
Moisten the edges of the dough with a little water, then fold the dough over the filling to form a triangle or rectangular shape. Press the edges together firmly to seal the ravioli.
4. Cook the Ravioli:
Bring a large pot of salted water to a boil.
Gently add the ravioli to the boiling water and cook for about 3-4 minutes, or until they float to the surface.
Remove with a slotted spoon and set aside.
5. Make the Saffron Sauce:
In a large skillet, melt the butter over medium heat.
Add the chopped shallot and sauté for 2-3 minutes, until soft and fragrant.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Stir in the lobster stock and saffron (along with the soaking liquid). Let it simmer for 5-7 minutes to concentrate the flavors.
Add the heavy cream, and continue to simmer for another 3-5 minutes until the sauce thickens slightly.
Season with salt and freshly ground black pepper to taste.
6. Serve:
Gently place the cooked ravioli in the saffron sauce, spooning the sauce over them to coat the ravioli evenly.
Serve the ravioli on a plate, garnished with fresh parsley for a burst of color.
Chef's Tip:
For an extra layer of flavor, you can drizzle a little lobster butter or a few drops of extra virgin olive oil over the ravioli before serving. You can make lobster butter by simmering the lobster shells in butter for a few minutes, then straining out the shells.
Wine Pairing:
Vermentino: A crisp and refreshing white wine from Sardinia or Liguria that pairs beautifully with the saffron sauce and complements the sweetness of the lobster and richness of the squid ink ravioli.
Falanghina: A fresh white wine from Campania with a zesty minerality and floral notes that balance the richness of the dish and elevate the delicate lobster flavor.
Chardonnay: A well-balanced, unoaked Chardonnay with bright acidity will work well to complement both the seafood and the saffron sauce.
By Master Chef Gianluca Deiana Abis
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