Inked Lobster Ravioli
If you’re out to impress, these delicate ravioli are the perfect starter or main dish. The choice is yours!
Ingredients & Method
All purpose Flour 300gr, egg yolk 150gr, vinegar 8gr, squid ink 10gr, egg white 38gr, salt 3gr
Boil 600gr lobster and chop it. In a pot, cook 50gr onion, 10gr garlic, add 30gr flour and 20gr cognac. Pour in 300gr cream, 1spoon mustard, salt, pepper and when the sauce thickens add the lobster.
Peel and Boil 500gr tobinabour in 500gr cream, 80gr butter, salt, pepper and 1p fresh vanilla. When softened, blend the mixture until you have very fine purée.
Peel the artichokes and cut them to thin slices. Wash them, pat dry them and slow cook in oil (160d).
In a pot sauté 50gr onion and 3p lemongrass and deglaze with 80gr white wine. Add 400gr fish stock and when the stock reduce to 1/3, add 200gr cream. Simmer for 10 minutes Salt, pepper.
Blanch the asparagus and put them in ice water. Sauté them in olive oil and finish with salt, pepper, spring onion and parsley.
OLIVE OIL POWDER
In a blender mix together 100gr olive oil and 100gr tapioca maltodextrine until it get powdered.
Bon apetit with Soul Kitchen store’s tableware!
Chef Spiros Asimis is a powerful name of modern Greek gastronomy. He is the executive Chef at the ITHAKI luxury restaurant in an enchanting setting in Lemos Vouliagmeni, where he cooks by providing excellent cuisine to celebrities of the international jet set and all of the restaurant’s fine dining.