IL GATTOPARDO’S “ARTISANAL LOBSTER RAVIOLI”
Prep Time: 80 mins
Cook Time: 45 mins
Total Time: 2 hours and 5 mins
(approx.)
Serves 6-8 persons
DOUGH FOR RAVIOLI / INGREDIENTS
3 Cups Durum Flour
4 Whole Eggs
2 Egg Yolks
1 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Egg, for wash
INSTRUCTIONS
In an electric mixer fitted with a dough hook, combine flour and oil, adding the whole eggs one at a time, and continuing to mix until it forms a ball. Sprinkle some flour on a wood work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Cut the ball of dough in half, and cover the rest. Dust the work surface and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and continue, until the machine is at its narrowest setting. The dough should be about 1/8-inch thick.Dust the counter with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Put the filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling, and with your fingers, gently press out air pockets around each mound of filling. Use a round mold to cut each pillow, checking to ensure they’re well-sealed; set aside.
FILLING / INGREDIENTS
2 Lobsters (1.5lb each)
1 Medium Shallot
1 Bunch of Parsley
1 Egg White
1 Tbsp EVOO
Salt & Pepper to Taste
INSTRUCTIONS
Place the lobsters in the boiling water for 5 minutes, and let cool. Clean the meat from the body and claws, and chop into large pieces. Finely chop the parsley and shallots together. In a skillet over medium heat, add EVOO, shallots and parsley, and heat until golden brown. Add the lobster, and cook for 1 min; set aside until cool. Pass everything through a meatgrinder (on the finest hole setting).Place all in a medium mixing bowl, and add the egg white; mix until smooth. Add salt & pepper to taste.
LOBSTER BROTH / INGREDIENTS
1 Medium Red Onion
3 Stalk Celery
1 Leek
1 Medium Sized Carrot
1 Bunch Fresh Thyme
6 Oz Plum Tomatoes
. Cup White Wine
2 Tbsp EVOO
INSTRUCTIONS
Wash and finely chop all the vegetables; place in a large pot.Place over medium heat, and cook until golden brown. Add lobster carcass, crushed into smaller pieces. Let cook over medium heat for 5 mins. Add white wine, thyme, tomatoes and 1 cup water; let cook over medium heat for 20 mins. Pass the sauce through a sieve to take out the harder chunks of lobster carcass. Set aside.
SAUCE / INGREDIENTS
1 Yellow Zucchini
1 Green Zucchini
10 Medium Shrimp
2 Plum Tomatoes
1 Pinch Chopped Parsley
2 Tbsp EVOO
1 Oz White Wine
INSTRUCTIONS
Clean and devein the shrimp, and cut into small pieces. Wash the zucchini, and cut off the ends; cut lengthwise into 4 long pieces (try to eliminate the middle portion). Slice these long pieces into small pieces. Split the tomato into 4 pieces, and get rid of the seeds; cut into small cubes. In a medium skillet, over medium heat, add 1 tbsp EVOO and zucchini; cook for 2-3 mins. Add the shrimp, and cook for 2-3 more mins. Add a splash of wine, tomatoes, and . cup lobster broth, and let simmer for 2 mins. Add parsley, and 1 tbsp EVOO; stir and remove from heat. Cook the ravioli in a large pot of boiling, salted water for 5 minutes. Lift the ravioli from water with a large strainer, place on plates, and combine with sauce and lobster broth.
Buon appetito and Happy Holiday!
Vito Gnazzo
The 411
EXECUTIVE CHEF VITO GNAZZO
Born and raised in the town of Felitto in Salerno, Cilento Coast of Italy, Chef Vito Gnazzo began his culinary career in Milan at El Toula, and later at world-renowned Three Michelin starred restaurant Antica Osteria del Ponte. For over a decade, the Chef held the position as Head Chef of the legendary REX il Ristorante in Los Angeles, praised as one of the best restaurants in California at the time.
Gnazzo then moved to New York to be the Executive Chef at Bice Restaurant, where he met the restaurateur Gianfranco Sorrentino. In 1993 he became Executive Chef at Sorrentino’s Sette MoMA, in the prestigious Museum of Modern Art. In 1996, he followed his culinary passion deeply rooted in the authenticity of Italian ingredients, and returned to the hills of Salerno, developing an “agritourism” project associated with La Locanda, the celebrated “farm to table” restaurant in the countryside of Salerno.
Upon his return to the United States in 2001, he was tapped by Gianfranco and Paula Bolla-Sorrentino to be their Executive Chef at Il Gattopardo. Since that date, Gnazzo has become part of the Sorrentino’s family, as the ultimate artist behind the Southern Italian menus at Il Gattopardo, The Leopard at des Artistes and Mozzarella & Vino, along with their busy Il Gattopardo Catering division. Gnazzo has been awarded two stars by The New York Times and two and half stars by the New York Post. He is committed to bringing the best of the Italian culinary traditions to all of his creations, typically with the use of humble preparation, and genuine, traditional ingredients.
Il Gattopardo: 13-15 West 54th Street/NYC
The Leopard at des Artistes: 1 West 67th Street/NYC
| 
