Ingridients
CORN RICOTTA RAVIOLIS WITH LOBSTER AND TRUFFLE
Brown butter crumble, roasted corn, Salsa Fuerte Buratta lime sauce
Serves 4 people
32 raviolis
12 oz. lobster meat
1 tbsp truffle butter
8 tbsp Salsa Fuerte® Buratta lime sauce
12 tbsp grilled corn
½ tsp truffle oil
4 tbsp brown butter crumble
½ tsp lime zest powder
12 sprigs fried parsley
PASTA:
800 gr OO pasta flour
200 gr semolina
800 gr egg yolks
20 gr salt
CORN FILLING:
10 corn boil on cob then cut off
200 gr shallots chopped
50 gr cloves garlic chopped
100 gr butter
4 bay leaves
6 sprigs thyme
3 cups chicken stock
Salt
Sweat shallots and garlic in butter. Add corn, bayleaf, thyme, chicken stock and simmer 30min. remove herbs and puree.
100 gr corn puree
300 gr ricotta
BURATTA LIME SAUCE:
100 gr sliced shallots
20 gr butter
½ ltr white wine
1 ltr chicken stock
100 gr lime juice
3 oz Salsa Fuerte®
400 gr buratta
Sweat shallots in butter. Add white wine and reduce by 50%. Add chicken stock and lime juice. Simmer 5 min. puree in blender well with buratta. Strain.
BROWN BUTTER CRUMBLE
1 cup Dehydrated Powder Milk
3 tbsp clarified butter
Using non stick saute pan add clarified butter and powdered milk. Heat on low heat stirring constantly until lightly browned. Dry on paper towels.