-
1
Pasta Dough:
-
2
On a large surface, make a well out of the flour (all purpose and truffle). In the well, crack the eggs and add the salt. With a fork, begin beating the eggs, slowly adding in the flour until it becomes to thick to work with the fork. At this point, work with it by hand until an elastic, golden ball of dough is formed.
-
3
Knead for about 10 minutes and roll to desired thickness.
-
4
Allow to dry for at least one hour.
-
5
The Sauce:
-
6
In a saucepan over medium heat, saute the shallots and garlic. Add the butter; when it is melted, add the milk and cream, and then the rosemary.
-
7
In a separate saute pan, saute the mushrooms until golden brown, and then add to the sauce with the parmegiano cheese and tomato paste. Let reduce for at least 30 mins.
-
8
Filling:
-
9
Mix all ingredients together.
-
10
Put about 1 tbsp. of filling on a sheet of pasta dough about 3 inches apart from each other.
-
11
Lay another sheet of pasta dough over top, press out all of the air, and cut to form ravioli.
-
12
Boil the ravioli for 2-4 minutes, or until al dente.
-
13
Finish with the sauce, and garnish with fresh lobster meat and a slice of white truffle.
