Lobster Ravioli In A Radicchio Sauce
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INGREDIENTS FOR THE PASTA 1 whole egg plus 2 egg yolks Water 1 cup flour 3/4 cup fine-grained semolina FOR THE FILLING 1 lobster, weighing about 2 pounds Juice of 1 large lemon Salt and pepper Cayenne pepper Olive oil 1/2 pound red radicchio de Treviso, washed, lightly oiled and seared on a    grill but not burnt, you can also use a griddle or broiler Dry white wine FOR THE SAUCE 1/2 pound red radicchio di Treviso, washed and coarsely shredded 1/2 cup unsalted butter Salt and pepper, to taste 2 tablespoons minced parsley for garnish, optional Begin by preparing pasta from the egg, egg yolks, flour, semolina, a tablespoon of olive oil, and just a little water, following instructions for making home-made pasta. Wrap the finished dough in a moist cloth and let it rest for 1 hour. (You can also buy several sheets of ready-made fresh pasta if you prefer.) Meanwhile, boil the lobster for 5 minutes, then remove and shell it (or them), and chop the meat. Chop the grilled radicchio and combine with the lobster, seasoning the mixture with a tablespoon of olive oil, the lemon juice, a light sprinkling of white wine, salt, pepper, and cayenne pepper to taste. Make a simple radicchio sauce by melting the butter in a skillet, and sautéeing the radicchio until it is thoroughly wilted, then seasoning with salt and pepper, to taste. Set it aside in a warm place. Divide the pasta into 2 equal portions and roll out 1 until it is almost paper-thin. Distribute the filling in teaspoon-sized mounds about 1-inch apart, then roll out the second piece to a sheete the same size as the first. Lay the second sheet over the first, tamp the sheets down well so they stick together, and cut the ravioli free with a serrated pasta wheel. Simmer them 3 to 4 minutes in lightly salted boiling water, and serve them with the radicchio sauce, garnishing with parsley, if desired. NOTE - You can substitute crab meat for the lobster, if you wish.