Lobster Ravioli
Ingredients:
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Filling: 2 ounces unsalted butter 1 clove garlic, chopped 1 tablespoon chopped shallots 16 ounces cooked lobster meat 4 ounces cooked snow crabmeat 2 ounces Cognac 2 ounces ricotta Salt Pepper 1 tablespoon chopped chives Pasta dough, recipe follows Egg white, slightly beaten Crabmeat Cream Sauce: 2 ounces unsalted butter 1 tablespoon chopped shallots 4 ounces whole chunk Maryland crabmeat 5 ounces tomato sauce 10 ounces heavy cream Salt Pasta Dough: 16 ounces all-purpose flour 1 egg Water, as needed Pinch salt |
Directions:
Dough: Add all the ingredients
into a large mixing bowl until all ingredients are blended. Place mixture on
countertop and knead until the texture is smooth and well mixed. Separate the
pasta dough into 2 equal pieces and set aside to rest.
Filling: In a large skillet, add the butter and melt.
Add the garlic and shallots and saute until golden brown. Add lobster, crab,
and chives and cook 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove
from heat and cool for 30 minutes, until room temperature. Chop lobster mixture
into small chunks. In a large bowl, combine lobster mixture and ricotta and mix
well. Season with salt and pepper.
Flour the first piece of dough, just enough
to prevent sticking and roll out with a rolling pin to about 1/8” thick. Lay
out the first piece of pasta dough on the table and place a tablespoon of stuffing
2” apart. Using a pastry brush, brush egg white around each bit of stuffing,
making the dough damp not wet. Take the second piece and cover the bottom piece
with the stuffing. Press around each ravioli being careful not to squeeze the
stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a
sheet pan sprinkled with flour. Gently place ravioli in boiling water and cook
for 8 to 10 minutes, or until al dente. Repeat with 2nd piece of
dough.
Sauce: Using a large skillet
pan at medium heat, add butter, shallots, and saute until shallots are
translucent. Add the crabmeat and cook for about 2 to 3 minutes. Add the tomato
sauce and cream with salt and cook until it reduces half way and becomes
creamy. Add the cooked ravioli to the sauce and let cook together for about 1
minute before serving. Garnish with chives.
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Yields |
6-8 servings |