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Ravioli all'aragosta (ravioli filled with lobster and nettles)

Gino D'Acampo from Good Food Live
Wild nettles add a little zing to fresh lobster in this deliciously different ravioli recipe from Gino D'Acampo

Ravioli all'aragosta (ravioli filled with lobster and nettles)

Method

1. Run the pasta dough through a pasta machine to create large rectangular shape, about 60cm in length.

2. Remove the meat from the lobster, cut into small pieces and place in a bowl.

3. Stir in the mascarpone, parsley and nettles and then season with nutmeg, salt and freshly ground black pepper. Mix well until smooth.

4. Place teaspoons of the lobster mixture on the dough about 4cm apart, brush in between each filling with the beaten egg then place the second pasta sheet on top.

5. Press along the edges of each filling and then with a pastry wheel, cut into squares to create a ravioli shape.

6. Cook the ravioli in plenty of boiling salted water for 2-3 minutes.

7. In the meantime, melt the butter in a frying pan and then add the sage leaves. Cook over a gentle heat for 2 minutes.

8. Drain the pasta, place 3 ravioli on each plate, drizzle over the sage butter, and serve immediately.

Cooks Notes:
Nettles grow almost everywhere, have therapeutic qualities and are a great value food. Pick the very top, young leaves, which can also be used in salads. Pick them whilst wearing gloves. Nettles can be cooked like spinach. They are best eaten at the beginning of the season, while they are tender.

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Serves: 6

Prep: 40 min
Cook: 10 min

Ingredients
400g pasta dough
2 large cooked lobsters
300g Mascarpone
handful of flat-leaf parsley, chopped
100g nettles, (par boiled and cooled as you would cook spinach), chopped
2 pinches of Nutmeg
Salt, and freshly ground black pepper
1 egg, beaten
250g salted Butter
10 sage leaves