Broccoli Ravioli With Sheep Cheddar Fonduta, Maine Lobster and Guanciale Chips
Serves 10

Ravioli Dough

  • 2 Cups Pasta Flour 00
  • 1/4 Cup Semolina
  • 10 oz Egg Yolk, about 15 egg yolks + 1 yolk set aside

Broccoli Filling

  • 10 Oz Fresh Broccoli
  • 1 Large or 2 Medium Shallots, Chopped Finely
  • 1 Clove Garlic, Chopped Finely
  • ¼ Cup Butter
  • 2 TB Olive Oil

Blanch broccoli in well-salted water for about 5 minutes. In a separate pan over medium heat, cook sliced garlic and shallots in the butter and olive oil. Add cooked broccoli and garlic-shallot mixture to a blender and blend until smooth. Transfer to a metal mixing bowl set over ice water, stirring until cooled. For the dough, place dry ingredients in a standing mixer with a hook attachment. Turn on the mixer and add the 15 egg yolks, mixing until the dough comes together. Using a pasta roller or rolling pin, roll the dough to about 1 millimeter thick. Brush remaining egg yolk thinly on the pasta sheet and place 1 oz of broccoli filling every 2 inches along the sheet and cover with another sheet. Cut out ravioli with a 2-inch ring cutter and press firmly along edge until sealed. When ready to plate, add pasta to salted boiling water and cook 3 minutes. Drain carefully.

Cheddar Fonduta

  • 11 Oz Sheep Cheddar Cheese, Grated
  • 2/3 cup Heavy Cream
  • ½ Cup Chicken Broth
  • Salt & Pepper To Taste

In a small sauce pan, slowly heat the cream and broth over medium heat until combined. Slowly add the cheese and stir to combine. Once the cheese is fully melted, season with salt and pepper to taste.

Poached Lobster

  • 2 Maine Lobsters (1.5 Lbs Each)
  • 1 tsp Caraway Seeds
  • 1 tsp Paprika Powder
  • 5 Parsley Stems
  • Salt To Taste

Bring 1 gallon of water to boil in a very large pot. Add all ingredients except lobster and bring to a boil. Once boiling, add the lobsters, head first, and boil for 4 ½ minutes and then transfer to ice water. Separate tail and claws from the body, removing the meat from the shell, and separate into 3 one-ounce portions.

To Plate:

  • 5 Oz Broccoli Florets
  • 2 Cloves Garlic, Chopped Finely
  • 1 Shallot, Chopped Finely
  • 3 Tb Olive Oil
  • Salt To Taste
  • 8 Ounces Guanciale, Cut Thinly
  • Nasturtium Leaves To Garnish

Shave broccoli florets finely with a peeler. In a pan over medium heat, add the olive oil and cook the garlic and shallots until soft and add the florets. Add enough water to make pliable however mixture should not be wet. In a separate pan, crisp the guanciale and set aside for plating. Arrange three ravioli and three 1 oz pieces of lobster around each plate. Drizzle with cheddar fonduta and guanciale chips. Add a small amount of broccoli tartare to the center of the dish and garnish with nasturtium leaves.