Ravioli Dough:
1 lb. All purpose flour
3 each Egg yolks
1 cup Water
6 Tbsp. Olive oil
Place flour in a mound on work surface and make a well in the middle. Place eggs in the well and beat with a fork. Add water and olive oil. Slowly incorporate all of the flour into the egg mixture. Once dough comes together, knead it by hand until it is smooth, approximately 8 minutes. Form dough into a ball, cover with plastic wrap and place in the refrigerator to rest for at least one hour.
Ravioli Filling:
3 each Shallots, minced
3 cups English peas, blanched
1 cup Ricotta cheese
½ cup Extra virgin olive oil
Salt and pepper to taste
Pulse together in a food processor or blender.
Forming Ravioli:
Cut dough into four equal portions and roll using a pasta machine or rolling pin until the pasta is 1/8 inch thick. Take one sheet of the pasta and place teaspoon amounts of the filling along the bottom half of the sheet leaving a border all around each mound of filling. Using a brush or your finger, coat the borders with water. Fold the top half of the pasta sheet over and cut with a 2 1/2 inch round cutter or a knife. Press the edges of the ravioli firmly to seal them tightly. Place the ravioli on at lightly floured baking sheet and cover with a towel. When ready to cook, bring a large pot of salted water to a rolling boil. Add the ravioli and cook for approximately 4 minutes or until they float to the top.
Sauce Americaine
2 each 1lb. lobsters
1 cup Olive oil
2 Tbsp. Tomato paste
1 cup Brandy
1 each Onion, diced
1 quart Chicken stock
1 Tbsp Tarragon
1 pint Heavy whipping cream
Poach lobsters in court bouillon for 10 minutes at a simmer, remove, shock in ice water and drain. Remove meat and reserve shells. Place the shells in a saucepan and coat with olive oil, add the tomato paste and cook until the pasted in lightly browned, add brandy carefully off the flame (if you are feeling risky flame the brandy) add remaining ingredients except for the cream. Simmer for twenty minutes. Strain stock and reduce by half. Add cream, season with salt and pepper and reserve.
Fricassee:
¼ cup Shiitake mushrooms
¼ cup Oyster mushrooms
¼ cup Cremini mushrooms
1 lb. Lobster meat, diced
1 tsp. Shallots, chopped
1 Tbsp. Rosemary, thyme and parsley, chopped
1 Tbsp. Walnut oil
In a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and lobster and cook until softened, 2 minutes. Stir in herbs; season with salt and pepper.
For the Plate:
Place a few of the ravioli in the bottom of the dish, carefully top with the fricasee, add a generous amount of the sauce and garnish with fresh pea tendrils and tarragon leaves.