From our greenhouses to our trout ponds and Ocean Wise seafood, Fox Harb’r Resort dining is truly sustainable and farm-to-table. We love to showcase local Atlantic Canada ingredients, like our world-famous Nova Scotia lobster, of course. These luscious lobster ravioli created for our Cape Cliff Dining Room menu are ideal to make at home for a special holiday meal. The pasta dough and lobster filling can both be prepped ahead and refrigerated. If time is tight or you can’t find edamame, you also could substitute a simple tomato cream or brown butter sauce, instead of the puree and froth. Happy cooking!

Handmade Lobster Ravioli

Edamame puree, Miso froth

For the lobster filling

1-1.5 lb lobster cooked 8 minutes in salted water, de-shelled and chopped

2oz zucchini – grilled and then fine diced

2 fresh asparagus, diced fine

1/2 a shallot, diced fine

1 clove garlic minced

1oz white wine

zest and juice from 1/2 lemon

1 oz cream cheese, at room temperature

2 sprigs each dill, parsley, thyme and basil, chopped fine

salt and pepper

1/2 oz olive oil

For the pasta dough

1 cup all purpose or pasta flour

1 whole egg

1 egg yolk

1tsp olive oil

pinch of salt

For the edamame puree

10 oz shelled edamame beans, fresh or frozen

3 oz butter

2 oz heavy cream

1/2 lemon juiced

salt and pepper

For the miso froth

1 oz miso

4 oz halibut or mild fish stock

1 oz white wine

1 oz butter, cut in small cubes

Salt and pepper

Start by making the pasta dough so it has time to rest for an hour in the fridge. Combine all the dough ingredients together and knead well for approx. 15 min. Wrap the dough in plastic wrap and refrigerate to rest.

For the ravioli filling: start by sautéing the shallots and garlic in the olive oil. Add the remaining ingredients and simmer for 5 minutes. Adjust the seasoning, cool and refrigerate.

The secret to great ravioli is thin pasta. Divide the dough ball in half. Using a pasta roller or rolling pin to roll the dough out as thin as possible. Place one sheet of pasta down on a flat surface with another sheet of the same size ready to go on top. Mark out the places where the ravioli are going to be with a cutter, then place 1 oz of the filling in each spot. Lightly moisten around each area of filling then place the other sheet of pasta over the entire area, carefully pressing all the air out. Cut the ravioli out and place on a clean surface ready to be cooked. You may want to cover them with a damp towel while you complete other prep. Cook the ravioli in gently simmering salted water for 4 minutes, then serve immediately.

For the edamame puree: simmer the beans in seasoned water for 12 minutes then place in a food processor. Add the rest of the puree ingredients and season to taste, keep warm.

For the miso froth: combine all ingredients, except the butter, and simmer for 5 minutes. Add the butter cubes and mix with an immersion blender, frother or hand mixer, so that the broth froths up and gets foamy.

To serve: place a tablespoon of the puree in the bottom of a serving bowl then place one of the ravioli on top.  Ladle the froth over and serve immediately. Your lobster ravioli can be garnished with micro greens or edible flowers to create an even more eye-popping dish.