{"id":5698,"date":"2024-12-09T17:00:28","date_gmt":"2024-12-09T16:00:28","guid":{"rendered":"https:\/\/seafarmersbynature.com\/recepten\/chef-renss-lobster-ravioli-with-ponzu-butter\/"},"modified":"2025-02-17T14:10:25","modified_gmt":"2025-02-17T13:10:25","slug":"chef-renss-lobster-ravioli-with-ponzu-butter","status":"publish","type":"recepten","link":"https:\/\/seafarmersbynature.com\/en\/en\/recipes\/lobster-crab\/ravioli-lobster-ponzu-butter\/","title":{"rendered":"Chef Rens's lobster ravioli with ponzu butter"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-5455\" class=\"wprm-recipe-container\" data-recipe-id=\"5455\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-krijnverwijs2\"><div class=\"wprm-container-float-right\">\n    \n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Chef Rens' Lobster Ravioli with Ponzu Butter<\/h2>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"683\" height=\"1024\" src=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-683x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-683x1024.jpg 683w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-200x300.jpg 200w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-768x1152.jpg 768w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-1024x1536.jpg 1024w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-1365x2048.jpg 1365w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-600x900.jpg 600w, https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-scaled.jpg 1707w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/div>\n\n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t\n\t\n    \n<\/div>\n\n\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div id=\"recipe-5455-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-5455-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"5455\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;&nbsp;<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the ravioli<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">We are making fresh pasta. If this feels like too much work you can use a ready-made version and use the lobster as a sauce instead of a filling.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">pasta flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">extra virgin olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lobster<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chive cream cheese<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the butter ponzu dressing<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ponzu<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">Freshly ground pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\">For garnish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-name\">Caviar optional<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-5455-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-5455-instructions-container wprm-block-text-normal\" data-recipe=\"5455\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0;\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cooking the lobster<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-5455-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bring a pot of water to a boil and salt it until it reaches the salinity of seawater. Boil the lobster for one minute per 100 grams. If you have a 500-gram lobster, boil it for five minutes. Remove it from the water and rinse with cold water or place it in an ice bath if available. You can also use pre-cooked lobster, but you will still need to remove the meat from the shell. Check YouTube for a tutorial on how to do this.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the ravioli<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-5455-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">We are making fresh pasta. If this feels like too much work, you can use a ready-made version and use the lobster as a sauce instead of a filling. However, I recommend taking on the challenge.<\/div><\/li><li id=\"wprm-recipe-5455-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">To make the pasta dough, mix all ingredients in a stand mixer and knead for ten minutes until a smooth dough forms. You can also knead it by hand, but this will take a bit longer. Let the dough rest for thirty minutes.<\/div><\/li><li id=\"wprm-recipe-5455-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">While the dough is resting, prepare the filling by cutting the lobster tail into small cubes and mixing it with salt, pepper, and cream cheese.<\/div><\/li><li id=\"wprm-recipe-5455-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roll out the dough slightly, dust it with flour, and feed it through a pasta machine. Start at the widest setting and gradually reduce it to setting six or seven to achieve the right thickness for ravioli.<\/div><\/li><li id=\"wprm-recipe-5455-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Use a round cutter to cut out pasta circles. Place a small amount of filling in the center of each circle. Cover with another sheet of dough, pressing out any air pockets. Use a slightly smaller cutter to trim the ravioli again for a perfect round shape. Cook them just before serving.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the butter ponzu dressing<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-5455-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the butter in a pan. Once it stops foaming and starts to brown slightly, add the ponzu. Let it reduce slightly. Add pepper to taste. Add the lobster claws to the butter and heat briefly.<\/div><\/li><li id=\"wprm-recipe-5455-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Plating<\/div><\/li><li id=\"wprm-recipe-5455-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook the ravioli until tender. Arrange them on a plate, preferably a deep plate with a high rim. Spoon some ponzu butter over the ravioli and place the lobster claws on top. Optionally, add caviar.<\/div><\/li><li id=\"wprm-recipe-5455-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finish the dish with honey cress and, if desired, some herb oil from the other recipes. Enjoy.<\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px;\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/seafarmersbynature.com\/en\/wprm_print\/ravioli-van-kreeft-met-ponzuboter-2\" style=\"color: #ffffff;background-color: #7db68f;border-color: #7db68f;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"5455\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fseafarmersbynature.com%2Fen%2Fen%2Frecipes%2Flobster-crab%2Fravioli-lobster-ponzu-butter%2F&amp;media=https%3A%2F%2Fseafarmersbynature.com%2Fwp-content%2Fuploads%2F2024%2F12%2FIMG_2635-scaled.jpg&amp;description=Chef+Rens%27+Lobster+Ravioli+with+Ponzu+Butter&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"5455\" data-url=\"https:\/\/seafarmersbynature.com\/en\/en\/recipes\/lobster-crab\/ravioli-lobster-ponzu-butter\/\" data-media=\"https:\/\/seafarmersbynature.com\/wp-content\/uploads\/2024\/12\/IMG_2635-scaled.jpg\" data-description=\"Chef Rens&#039; Lobster Ravioli with Ponzu Butter\" data-repin=\"\" role=\"button\" style=\"color: #333333;background-color: #ffffff;border-color: #7db68f;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\">Pin Recipe<\/a><\/div><\/div>","protected":false},"featured_media":5073,"parent":0,"menu_order":0,"template":"","format":"standard","recepten_categorie":[585],"class_list":["post-5698","recepten","type-recepten","status-publish","format-standard","has-post-thumbnail","hentry","recepten_categorie-lobster-crab"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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