Joël Robuchon's Lobster Ravioli Using Turnip "Pasta"

Claude Le Tohic, executive chef of Joël Robuchon in Las Vegas, shows how to make lobster ravioli using thinly sliced turnip rounds instead of pasta to enclose the lobster meat and sealing them with a honey vinaigrette. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Joël Robuchon's Lobster Ravioli Using Turnip "Pasta"