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A behind the scenes look at how Tutoni's makes their lobster raviolo. Sean Heisey

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Ever wanted to step up your dinner game? Try boiling a lobster. Better yet, try making pasta -- from scratch. Tutoni's, York's downtown Mediterranean restaurant, prides itself in homemade pasta dishes, including Lobster Raviolo. Recently, we got a behind-the-scenes look at how the dish is made. Plus, Tutoni's chefs shared the recipe:


Lobster Raviolo


Dough
4 large eggs
1 T water
3 1/2 c. Caputo 00 flour (pizza flour)
1 T extra virgin olive oil
1/2 t salt
Combine until thoroughly mixed. Roll into 1/16-inch sheets (or until you can see through the dough) or with setting No. 6 on a standard pasta roller.


Filling 
1 lb. lobster
1 lb. scallops
1 T salt
1 T pepper
1 T chives
juice from one lemon
Boil lobster in salted water, leave to cool in fridge. Remove meat and chop into bite size pieces. In a food processor, rough chop raw scallops with salt, pepper, chives, and lemon juice. Add lobster to scallop mixture and stir in separate bowl.


Assembly
1 egg
1 T water
Semolina flour
Sprinkle cookie sheet with flour. Mix egg and water in small bowl. Place lobster mix on top in small tablespoon size dollops 3-inches apart. Brush rolled dough with egg/water mixture. Place another pasta dough sheet overtop. Press on dollops and around them to ensure that no air is trapped in mixture or between dough. Cut around mixture (using a 3-4" cookie cutter or drinking glass). Press sides again so no air is trapped. Cook in salted boiling water for 5-7 minutes or until pasta is tender. Serve with your favorite sauce. Makes 12-18 raviolos (serves 3-4 people). (Raviolo can be frozen and will just require a longer boiling time.)

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