Ravioli Neri al Nero di Seppia con Astice, Stracciatella e Caviale Oscietra - Finished with Bisque di Astice al Cognac, Lime e Olio all'Erba Cipollina

4 days ago
4 min read

Finished with Bisque di Astice al Cognac, Lime e Olio all'Erba Cipollina

Story of the Dish

This raviolo is built around one idea: letting lobster remain the true star. The black squid ink pasta creates a dramatic visual contrast while adding only a delicate marine flavor. Inside, sweet butter-poached lobster is combined with fresh stracciatella, creating a creamy filling that remains light rather than heavy.

The sauce is a classic French-style lobster bisque prepared from roasted shells, Cognac and vegetables, reduced slowly until silky. Oscietra caviar adds salinity, while fresh finger lime bursts with citrus freshness, balancing the richness of the butter and cream.

Every element is refined, elegant and intentionally restrained.

Recipe Information

Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Actual timing may vary slightly with ingredient size, equipment, and the specific cooking method used in the recipe.

Ingredients

Serves 4 (20–24 Ravioli)

Black Squid Ink Pasta

13.76 oz Italian "00" flour

4 large eggs

1 egg yolk

0.63 oz squid ink

Pinch of sea salt

Filling

2 live lobsters (600–24.69 oz each)

8.82 oz fresh stracciatella di burrata

1.41 oz mascarpone

1.41 oz Parmigiano Reggiano DOP

Zest of ½ organic lemon

Fresh chives

Sea salt

White pepper

Lobster Bisque

Lobster shells

1 shallot

1 carrot

½ celery stalk

2 garlic cloves

2 tbsp tomato paste

2.03 fl oz Cognac

5.07 fl oz dry white wine

27.05 fl oz lobster or fish stock

Fresh thyme

1 bay leaf

4.06 fl oz heavy cream

1.41 oz cold butter

Extra virgin olive oil

Garnish

Oscietra caviar

Finger lime pearls

Chive oil

Fresh chives

Bronze fennel

Edible flowers

Micro herbs

Maldon sea salt

Preparation

The Pasta

Mix the flour with the squid ink until evenly colored.

Add the eggs and egg yolk.

Knead vigorously for approximately 15 minutes until the dough becomes smooth and elastic.

Wrap tightly and allow it to rest for 1 hour.

The dough should have a deep matte black color.

Preparing the Lobster

Cook the lobsters in lightly boiling salted water for 5 minutes.

Immediately transfer them into ice water.

Remove the meat from the tail and claws.

Dice into small cubes.

Warm gently in butter for about one minute.

Allow to cool completely.

Filling

Combine:

Stracciatella

Mascarpone

Parmigiano

Lemon zest

Chopped chives

Fold in the lobster meat carefully.

Season lightly with salt and white pepper.

Refrigerate for 30 minutes.

Lobster Bisque

Roast the lobster shells in olive oil until intensely red.

Add the vegetables and caramelize.

Stir in the tomato paste.

Deglaze with Cognac and flambé.

Add the white wine and reduce by half.

Pour in the stock.

Add thyme and bay leaf.

Simmer gently for 45 minutes.

Strain through a fine chinois.

Reduce until concentrated.

Add the cream.

Whisk in the cold butter just before serving.

The bisque should have the consistency of a light velouté.

Forming the Ravioli

Roll the squid ink pasta to approximately 0.8 mm.

Pipe 0.71 oz of filling.

Brush lightly with water.

Seal carefully, eliminating all air pockets.

Cut into large square ravioli.

Allow them to rest on semolina for about 20 minutes.

Cooking

Cook the ravioli in gently boiling salted water for approximately 3 minutes.

Transfer directly into the lobster bisque with a spoonful of pasta water.

Finish cooking for 30 seconds, coating them evenly.

Chef Tips

Use fresh squid ink for a cleaner marine flavor and a deeper black color.

Slightly undercook the lobster before mixing it into the filling.

Never boil the bisque after adding the butter.

Add the caviar only at the last moment.

Finish the ravioli in the bisque for only a few seconds so they absorb the sauce without becoming heavy.

Mistakes to Avoid

Avoid overcrowding the pan, rushing browning, or using excessive heat to compensate for insufficient time. Do not add all the seasoning at once, and do not overcook delicate ingredients while waiting for another component to finish. Keep the preparation organized so the dish reaches the table at its intended temperature and texture.

Serving and Presentation

Spread the lobster bisque across the base of a warm white bowl.

Arrange five black ravioli in a staggered pattern.

Finish each raviolo with:

A small quenelle of Oscietra caviar

Finger lime pearls

Chive oil

Bronze fennel

Chive batons

Micro herbs

Edible flowers

Maldon sea salt

A few drops of premium extra virgin olive oil

The contrast between the matte black pasta, coral-colored bisque and glossy caviar should create a dramatic yet elegant presentation.

Serve the dish immediately at the temperature intended by the recipe. Keep the presentation natural and focused on the principal ingredient. Use garnishes only when they are edible and already connected to the flavors of the dish; avoid decorative elements that add color but no culinary purpose.

Wine Pairing

Champagne Blanc de Blancs Grand Cru

Franciacorta Satèn DOCG

Vermentino di Gallura Superiore DOCG

Etna Bianco Superiore DOC

Nutrition per Serving

Approximate nutrition per serving: 460 calories, 1.2 oz protein, 0.99 oz carbohydrates, 0.78 oz fat, 0.18 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 720 mg sodium, and 105 mg cholesterol. Values vary with the fish, sauce, and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca