Starting the first of April, The Knolls got a brand new menu, specially designed by our new Executive Chef, David Senia. It has been very exciting to have Chef Senia on the team, not just because of his vast years of experience that he brings to the kitchen but also his friendly and cheerful personality which brings much life to the kitchen at The Knolls.
Part of the exciting tasks leading up to a new menu launch is the tastings and food shows. Watching the chefs at work skillfully plating each dish is almost like watching a work of art come to life. Next up is the tasting of the food. One of the signatures on the new menu is the Chicken and Lobster Ravioli. This is a unique dish because it is served with a light citrus sauce, giving it a mildly tangy flavor, which perfectly complements the savory elements.
And what better way to celebrate the new menu than with the recipe for Chicken and Lobster Ravioli? Now admittedly, this recipe is a bit labor intensive. So if it is too much for you, then please stop by The Knolls and allow our chefs to prepare it for you!
700g Foie gras
300g Chicken breast
1tbs Olive oil
White pepper & salt (to taste)
50g Chicken stock
100g Ready-made Pasta dough
1 Lemon skin
1 Orange skin
100g Olive oil
For The Ravioli-
-Remove the lobster from the shell, keeping the head and the shells
-Blend the lobster, foie gras and chicken breast in a food processor until smooth
-Add in the olive oil and mix well. Season with salt & pepper
-Roll out pasta dough and make ravioli with the lobster and chicken stuffing
-Keep refrigerated until needed
For The Ragout-
-Dice the shallots and tomatoes
-Cut the orange and lemon skins into fine slices and blanche in water to remove the bitterness
-Combine shallots, tomatoes, orange and lemon skin, with the olive oil and mix well
For The Sauce-
-Roast the lobster shells in a pan until fragrant
-Add in the chicken stock and reduce until it begins to thicken
-Add a touch of cream and season with salt & pepper
-Strain and keep aside until needed
-Blanche the readymade ravioli in a salted boiling water for about 2 or 3 minutes until cooked
-Add the cooked ravioli into the sauce and braise, until the sauce coats the ravioli
-Divide the ravioli into pasta plates and pour the sauce over
-Drizzle the ragout on top
Voila! Enjoy this beautiful Chicken and Lobster Ravioli!