Homemade Lobster Ravioli

"My hobby is food."

Does that sound strange? Because whenever I have free time, I end up in the bookstore reading Italian cookbooks, in a new cupcake shop trying out A FEW different flavors, or in my kitchen testing new recipes. Who knew that the little chubby kid who loved over-eating and hiding food in her room would turn out to be a food fanatic? Weird, right? My parents used to tell everyone (and secretly hope) that I would grow out of my "eating phase" and turn into one of those scrawny teenagers that fit into size 0's. Well, as much as I love fashion, it never happened.

So this past week, I spent 3 hours in the kitchen, enslaved to a dough and rolling pin. Yes, you read that right. A dough. It's not grammatically correct but Mr. Bear said to keep it that way because it sounds funny.

And it all came from this:

In this situation, a rolling pin is your best friend...

Because I don't have a pasta machine and because I'm about to make some epic ravioli...

And there you have it. 100% homemade lobster ravioli!!! They don't look perfect, but I was pretty proud of myself!

Here's some pictures of the filling...

Andddddd *drumrolls* the final product.......!!

Homemade Lobster Ravioli
Makes 2 servings if you have a bear in the house

Dough from Tyler Florence for Food Network

I followed everything in the instructions and got really pleasing results. 

Filling

2 fresh lobsters, steamed in beer and old bay seasoning

2 cups ricotta cheese

1 green onion 

Salt and pepper

Sauce

1 shallot, sliced

1 bunch of parsley, chopped

1 cup of white wine

1 tbsp brown sugar 

1 tsp vinegar 

Olive oil

Prepare the sauce by sauteing the shallot in olive oil. Add wine and vinegar, let boil for 1 minute. Add brown sugar and reduce until sauce has thickened, 5 minutes. In the meantime, cook ravioli in salted boiling water, until floating. Toss sauce with cooked ravioli, and add parsley in the end to finish. Serve immediately.