RAVIOLI RECIPE GORDON RAMSAY RECIPES

Steps:

• To make the filling, melt the butter and oil in a frying pan. Add the garlic, spinach, nutmeg and lemon zest. Cook on medium until the spinach is all wilted. Drain the spinach and chop it up by running a cook's knife through it a couple of times. Put it in a bowl, add the ricotta, pine nuts and grated parmesan, and season to taste. Cover and chill.
• Roll out the pasta to the thinnest you get get it (obviously, a paster roller is essential for this). Place evenly spaced teaspoons of the filling along the centre of the pasta strip, brush the exposed pasta with egg yolk, and fold over twice expelling all the air. Trim with a crinkle pasta cutter. Dust with semolina and place on a clean tea towel.
• Cook the pasta in rolling, boiling water for about 2 minutes. Meanwhile, melt the remaining butter in a pan with the sage and lemon juice. Drain the cooked raviolis and toss them in the hot, herby butter. Season a bit.
• Serve with more parmesan grated over.

Steps:

• Begin by making the sauce. Reduce the vegetable stock with the butter until it coats the back of a spoon. Combine the vinegar and soy and reduce by half. Add a little of this to the stock until you can just taste it poking through (take care as the vinegar is potent). Reserve the remaining soy vinegar mix.
• Next, make the raviolis. Bring a large pan of water to the boil. Ensure the lobster pincers are tied. Kill the lobster by driving a knife through the cross and down through the head. Twist off the pincers and tail (protect your hands with kitchen towels). Bits of anatomy will keep moving as you do this – try to ignore it. Blanch the tail in the boiling water for 10 seconds, and the pincers for 15 seconds. Recover the meat from each part, chill for 1 hour and then cut into 1cm cubes.
• Meanwhile, put the salmon and egg in a food processor and purée. Salt to taste.
• Put the ginger brunoise in a very small pan (a Mauviel 'Mini' works well if you have one), cover with water, add some lemon juice and bring to the boil. Refresh the water and repeat three times to make the ginger taste a bit milder.
• Combine the lobster, cayenne pepper, coriander, salmon purée and ginger in a bowl. Adjust seasoning and chill while you make the pasta.
• Have a large pan of rolling, boiling water to hand, as you are going to make and cook the raviolis as you go. Roll out some pasta to the thinnest setting on your pasta machine and dust with semolina to improve handling. Cut two discs 10cm in diameter (these are big raviolis for a reason). Wet the edges of the pasta discs, hold on in the cup of your hand and add a spoon of the lobster mix. Close over with the second disc and pinch all around to seal. Toss the ravioli in the boiling water for 30 seconds, recover, plunge into cold water to stop the cooking, recover again, blot with a kitchen paper and set aside on a large, deep dish. Repeat for all four raviolis. Make a fifth one if you can in case you have a disaster. Cover the raviolis and chill until you need them.
• To make the garnish, heat a pan to medium with the olive oil (not too hot or you will burn the food) and fry the julienned leeks until just browning. Remove and place on kitchen paper to blot dry.
• Heat a dry, non-stick frying pan to hot, and then fry the scallops for 20 seconds on each side. Use the cheffy technique of working from 12 o'clock in the pan placing one scallop per second, and turning one scallop per second. Remove one scallop per second, paint each with a tiny amount of the reserved soy vinegar mix (I use a clean finger) and keep warm while you reheat the raviolis.
• Gently rewarm the sauce (take care as it will go dry in an instant). Bring a pan of water to the boil and reheat all the raviolis together for 2 minutes. Lift out with a slotted spoon and blot with paper.
• To serve, arrange the scallops around the plate, intersperse with clumps of crispy leeks. Place a ravioli in the middle, and spoon a little of the warmed sauce over.