Ravioli with Lobster

Saffron Pasta Dough

• Place the saffron in one tbsp. of boiling water for 5 minutes. 
• Sift the flour and fine sea salt into a food processor.
• Add the eggs, egg yolks, and olive oil. Stir in the saffron water. Whisk it well together. The dough should now form small lumps that can hold together as a soft, firm mass when you squeeze it between your fingers.
• Pour the dough out onto a lightly floured board, and knead for a few minutes until the dough is soft and slightly elastic. Wrap the dough in cling film, and let it rest for at least 30 minutes before using.
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• Place shallots, peppercorns, coriander seeds, garlic, bay leaf, thyme, lemongrass, and vermouth in a large pot, and bring it all to a boil.
• Let it boil until the liquid has reduced to a syrupy consistency. Add the stock, and reduce it by half.
• Add the whipping cream, and let it simmer until the sauce thickens to a coating.
• Season the sauce to taste, and add some spices if necessary.
• Pour the sauce into a bowl through a fine sieve. Just before serving, reheat the sauce and stir in the chopped chervil.
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• First, make the ravioli filling.
• Put 100 g of salmon in a food processor along with some sea salt and pepper, and blend to a firm purée.
• While the machine is running slowly, gradually pour in the cream.
• Transfer the filling to a bowl, cover with cling film, and let it rest for about 20 minutes.
• Finally, mix in the lobster and langoustine meat as well as the remaining salmon fillet. Combine everything and let it rest for 20 minutes.
• Add enough salmon purée to the fish mixture so that it can hold together. Then add lemon juice, herbs, salt, and pepper.
• To check if the seasoning is right, you can blanch a small spoonful of the filling and taste it.
• Let the mixture rest for about 20 minutes or until it becomes firm.
• Then form neat balls of about 80 g each. Place the formed balls on a plate. Cover with cling film and let them rest again.
• This can be done the day before.
• Roll out the pasta dough thinly with a pasta machine.
• Place the dough on a lightly floured board, and cut out some round pieces with a pasta cutter of about 12 cm.
• Place a ball of filling in the center of each pasta circle, and brush the edges with egg wash.
• Place another pasta circle on top of the filling, and press the edges together to seal.
• Shape the dough gently with your fingers all around to ensure there are no holes anywhere.
• To make the edges neat and uniform, you can trim or cut the dough.
• Blanch the ravioli in boiling salted water for about 3-4 minutes, then immediately place them in ice-cold water.
• Lift the pieces out with a slotted spoon, and place them on a tray.
• Cover them with cling film, and let them rest until ready to serve.
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• When it's time to serve, heat up the reduced shellfish stock.
• Reheat the lemongrass sauce and add the chopped chervil once you have taken the pan off the heat.
• Place the ravioli in a large pot of salted water, and reheat by boiling for 2-3 minutes.
• Lift them out again with a slotted spoon, and let the water drain completely.
• Drizzle a spiral of shellfish stock over each of the hot portions.
• Place a small spoonful of warm spinach in the center, and place a ravioli on top.
• Drizzle some olive oil over, and add some crispy basil on top if you like.
• Pour the lemongrass and chervil sauce over just before serving, or let the sauce be passed around.
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