Saffron Risotto & Lobster & Lemon-Caviar Ravioli
 

 Step 6:

The Ravioli:

Ingredients:
zest from 3 Lemons
juice from 1/2 Lemon
1/2 cup Flour
1 tsp Baking Powder
1/4 tsp Sea Salt
1 Egg
4 Tbsp Black Hackleback Caviar
1 small Shallot (finely diced)
Parsley (finely chopped)

Blot the zest dry with a paper towel and dry in oven at 200F for about 45 minutes. Let cool and use a mortar/pestle to grind into a fine powder.
 

 Step 7:

Mix the zest, salt, flour, and baking powder together. Whisk the egg with the lemon juice. Add about 1/2 of the egg to the dry ingredients and form a ball - add a little bit of egg if dough is too dry. Let the dough rest for about 10 minutes, and knead for 4 minutes.

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