Agnolotti Pasta with Cheese Filling and Lobster Sauce

Preparation

1. For the cheese filling, bring the QimiQ Sauce Base to the boil and place in a food processor. Add the cheeses and olive oil and blend smooth. Allow to cool and fold in the chopped herbs.
2. Brush the pasta sheets with the egg wash, and cut into squares Pipe the filling onto the centre of a square, form into small parcels and press the edges together firmly. Repeat this procedure until the pasta has been used up. Cook the pasta shapes carefully in salted water, drain well and keep warm.

3. For the sauce: sauté the onion and garlic in the olive oil. Add the white wine and continue to cook until reduced.

4. Flambé with the cognac, stir in the QimiQ Sauce Base and bring to the boil. Continue to cook until the required consistency has been achieved. Finish with the lemon juice, salt, pepper and cayenne and blend smooth.
5. Serve the sauce with the cooked pasta garnished with tomato concassée and lobster tail.