Lobster ravioli with sautéed lobster claw meat
For this recipe you will need a pasta machine. By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta dough 300g/10½oz ‘00’ flour 200g/7oz semolina flour, plus extra for dusting 2 free-range eggs 3 free-range egg yolks pinch salt For the broth 3 tbsp …