Vincenzo’s Recipe for Lobster ravioli with champagne cream sauce
For the dough: In a bowl, sift together the flour and salt. In a separate bowl, whisk together six eggs, oil and two tablespoons of water. Pour the flour mixture onto a clean, dry work surface. Form the mixture into a well. Pour half of the egg mixture into the well. Using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture. Knead by hand five to six minutes, until all of the liquid is absorbed, flouring the work surface as needed to make sure the dough doesn’t stick. Roll the dough into a ball. Cover with plastic wrap. Refrigerate one hour. For the lobster stuffing: Read the recipe here! More about Vincenzo’s Click here 10:40
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