A meeting of refined and fresh flavours: our lobster-filled ravioli are dressed in summer with a velvety lemon cream, the crunchiness of beet chips and the lively touch of crumbled feta. An elegant but easy to prepare dish, perfect for surprising with lightness.
Lobster Granpanzerotti with lemon cream, beetroot chips and crumbled feta
45 minutes
average
2 people
Ingredients
Lobster Granpanzerotti
1 pack (200g)
lemon
1/2
Cream
2 tablespoons
butter
20g
cooked beetroot
1
Feta
50g
thyme
to taste
extra virgin olive oil
to taste
salt
to taste
pepper
to taste
preparation
1
Turn the oven on in ventilated mode at 180 degrees. With the help of a slicer, cut the beetroot into very thin slices, mix them in a bowl with salt, pepper and thyme to taste and a tablespoon of extra virgin olive oil. Once seasoned, place the slices well spaced and not overlapping in a baking sheet covered with parchment paper. Once the temperature is reached, bake and let cook for 15 minutes, checking every now and then.
2
In the meantime, crumble the feta into a bowl. Then grate the rind of half a lemon and extract the juice, filtering it to remove pulp and seeds.
3
In a large skillet, melt the butter gently, add 100 ml of water, lemon juice and 1 pinch of salt. Add the pack of lobster Granpanzerotti and cook over low heat. Halfway through cooking, add 2 tablespoons of cooking cream and mix to amalgamate.
4
Plate the Granpanzerotti directly with the lemon cream obtained in the skillet, adding the feta crumbs, beetroot chips and a pinch of lemon zest.
LET YOURSELF BE INSPIRED
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