FRIENDS Joey’s Lobster Ravioli Recipe

Remember the episode with all the cheesecakes? While Rachel and Chandler were enjoying (read:robbing) cheesecakes, Phoebe and Joey were out for a dinner together. Even though Phoebe leaves for a date after a tiff with Joey, he can’t get his focus off Lobster Ravioli even in anger. Nor can we, so here’s the recipe.

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FRIENDS Joey's Lobster Ravioli Recipe

Creamy Lobster Ravioli!

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Course

Dinner, Main Dish

Cuisine

Italian

Prep Time

1 hour

Cook Time

1 hour

Servings

large ravioli MetricUS Imperial

Ingredients

For The Pasta

• 250 grams pasta flour extra for dusting
• 1 free range egg yolk
• 3 free range eggs
• 2 tbsp Water
• 2 tbsp olive oil

For The Filling

• 400 grams blanched lobster flesh made up of 4 claws and 2 tails
• 100 ml double cream
• 100 ml lobster consommé or fish stock
• 1 tsp tarragon finely chopped
• 1 free range egg
• 1 free range egg yolk
• 1 pinch cayenne pepper
• 1 whole Lemon juice

For The Cream

• 1 knob butter
• 2 tbsp olive oil
• lobster shells
• 1 onion peeled and chopped
• 1 carrot chopped
• 2 cloves garlic peeled
• 1 tbsp tomato purée
• 75 ml brandy
• 500 ml chicken stock
• 150 ml double cream

Course Dinner, Main Dish Cuisine Italian Prep Time 1 hour Cook Time 1 hour Servings large ravioli MetricUS Imperial Ingredients For The Pasta 250 grams pasta flour extra for dusting 1 free range egg yolk 3 free range eggs 2 tbsp Water 2 tbsp olive oil For The Filling 400 grams blanched lobster flesh made up of 4 claws and 2 tails 100 ml double cream 100 ml lobster consommé or fish stock 1 tsp tarragon finely chopped 1 free range egg 1 free range egg yolk 1 pinch cayenne pepper 1 whole Lemon juice For The Cream 1 knob butter 2 tbsp olive oil lobster shells 1 onion peeled and chopped 1 carrot chopped 2 cloves garlic peeled 1 tbsp tomato purée 75 ml brandy 500 ml chicken stock 150 ml double cream

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Instructions

For The Pasta

1. Put all the pasta ingredients into a food processor.
2. Pulse it till the ingredients resemble breadcrumbs.
3. Take this mix and knead into a smooth dough.
4. Once the dough forms, wrap it in a cling film and put in the refrigerator for 15 minutes to chill.
5. After the dough is well rested in the fridge, remove the cling film and cut it into half.
6. Roll one piece of dough into the pasta machine at the thickest setting.
7. Repeat this process 3-4 times changing the setting each time till the pasta is just right.
8. Trim the edges and keep it aside on a tray dusted with flour.
9. Repeat the process with the other half of the dough.

For The Filling

1. Take lobster claw meat and meat of one tail and blend it to paste.
2. Put the paste in a bowl, cover it and chill in the refrigerator for about 10 minutes.
3. After 10 minutes put the meat back into the processor and while you're blending, pour in the double cream and then the stock.
4. Once this mixture is smooth put it in a bowl and add the remaining filling ingredients barring the tail meat.
5. Mix it well till its combined and then fill the piping bag with it.
6. Put the piping bag in the refrigerator till the time you're ready to make the raviolis.
7. On one of the pasta sheets pipe four mounds of the filling.
8. Make sure that these are equally apart from one another and not very close to the edges.
9. Once done, cut up the remaining lobster tail meat into four and place one piece on each mound.
10. Then pour the remaining filling onto the tail.
11. Moisten the edges of the pasta with water.
12. Cover this with the second, untouched pasta sheet.
13. With the help of a knife cut the pasta into four equal parts.
14. Press down the edges gently and seal the edges by pinching.
15. In a large pan boil the water and then add the ravioli.
16. It will need 3-5 minutes to cook.
17. Remove the ravioli when its al dente with the help of slotted spoon.

For The Cream

1. Take a large pan and heat the butter sand oil together till they are foaming.
2. Add the lobster shells and cook on high heat for about 2-3 minutes.
3. Once tjhe shells are golden, add the garlic and the vegetables.
4. Cook for about 5 minutes and add the tomato puree.
5. After cooking for another 5 minutes add in the brandy.
6. Scrape the pan for any brown bits and cook for 3-4 minutes till most of the liquid vaporizes.
7. Add in the chicken stock while stirring and let the gravy simmer for 10 minutes.
8. Once the gravy reduces to half, strain it through a fine sieve.
9. Discard the shells and vegetables.
10. Boil the sauce and stir in the cream till well combined.
11. Cook this for about 2 minutes on a medium heat.
12. Pour the cream over the ravioli and serve hot.