Seasonal Splendor

Lobster-Stuffed Ravioli with Cauliflower and Crispy Brussels-Sprout Leaves

Photograph by Kristen Teig

Serves four. This ravioli can be made with your favorite pasta-dough recipe. If you don’t have a ravioli mold, use biscuit cutters.

Ingredients
12 large Brussels sprouts
2 1/2 c. canola oil
1 small head cauliflower, cut into florets
7 tbsp. unsalted butter, divided
2 11/4 lb. lobsters, cooked and meat removed, about 1 lb. of meat
2 tbsp. Meyer lemon juice
1 tbsp. Meyer lemon zest
1/4 c. crème fraîche
2 tbsp. chopped Italian parsley
1 pasta recipe, about 1 lb.
1 egg, lightly whipped
1/2 c. of salt, plus more for seasoning
Ground white pepper to taste

1. The Brussels sprouts can be cleaned ahead of time but should be cooked just before serving. Cut off the root end and carefully peel away the leaves, separating them (it might take several cuts off of the bottom to accomplish this). Continue removing leaves until you reach the core; discard core.

2. To cook the leaves, heat canola oil in a medium saucepan to 350 degrees. Using a high-sided pot and a long- handled slotted spoon, carefully fry about half the leaves until they’re crisp and the edges are browned (about 35 seconds). Place crisp leaves on a paper towel to dry and immediately sprinkle with salt. Fry the second batch.

3. In a large sauté pan, melt 4 tablespoons of butter over medium heat until it begins to bubble. Add cauliflower florets and cook until they begin to brown (about 8 minutes), stirring frequently to cook evenly. Drain off excess fat.

For the Ravioli Filling
Cut lobster meat into small pieces, about a quarter-inch in size. In a small bowl, mix the meat with crème fraîche, 1 tablespoon lemon juice, lemon zest, and parsley. Season with salt and pepper. Refrigerate until ready to fill the ravioli.

To Assemble the Ravioli
1. Cut the pasta dough into 2 pieces and roll through a pasta machine on the second-lowest setting; the pasta should be just thin enough to see through it. Make sure it is just a little wider than your ravioli mold. Cut the pasta in lengths equal to the ravioli mold.

2. Place a sheet of pasta on the ravioli mold and gently press the form over the dough to create a pocket for the filling. Remove the form and set aside.

3. Carefully fill each section with the lobster–crème fraîche mixture so that it is full but the ravioli can still be sealed fully without filling coming out. (This amount will vary depending on the size of your mold.)

4. Lightly brush whipped egg around the edge of each filled section and place a second sheet of pasta on top. Starting at one end, push all the edges down as you cover the lobster mixture, forcing out any air.

5. Press a rolling pin over the edges of the mold to cut the pasta. Remove and discard excess pasta pieces. Turn the mold over to gently release the ravioli.

6. Repeat this process until you have 20 to 40 ravioli, depending on the size of your mold. Place finished ravioli on a baking sheet and sprinkle with flour. Refrigerate until ready to cook.

To Serve
1. Bring 2 gallons of water and half a cup of salt to a boil.

2. In a large sauté pan, melt remaining butter over medium heat. Add cauliflower and heat until warmed through.

3. Add ravioli to the boiling water. Let water just barely return to a simmer and cook ravioli for 3 to 4 minutes, depending on their size. Once they begin floating to the surface, carefully remove from the water using a slotted spoon and place in the pan with the cauliflower. Add the remaining lemon juice and season with salt and pepper. Carefully toss everything together before plating in a large serving bowl. Top with crispy Brussels-sprout leaves and serve.