Lobster Ravioli Food

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LOBSTER RAVIOLI



Lobster Ravioli image

Provided by Guy Fieri

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 26

1 tablespoon olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 1/2 cups white wine
1 stick butter
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
Two 8-ounce raw lobster tails, shelled and cut into 1/3-inch pieces
2 teaspoons lemon zest
2 teaspoons lemon juice
2 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
4 grinds freshly cracked black pepper
48 wonton wrappers
1 stick unsalted butter
1 1/2 tablespoons capers, drained
4 fresh sage leaves
2 small cloves garlic, minced
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
Juice of 1 lemon
1/2 cup shaved Parmesan, for garnish
Fresh basil bud leaves, for garnish
Good-quality extra-virgin olive, for drizzling

Steps:

  • For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
  • Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
  • Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
  • Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
  • Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
  • To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli with Crabmeat Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

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
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

Steps:

  • For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 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.
  • Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches 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 semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  • For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, 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.
  • 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 put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE



Lobster Ravioli With a Light Tomato Vodka Sauce image

This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

3 dozen lobster ravioli, frozen
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1/4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1/3 cup vodka
1/4 cup heavy cream
3 tablespoons fresh basil, chopped
3/4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish

Steps:

  • Bring salted pasta water to a boil in a large stock pot over high heat.
  • For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
  • Or finely chop the tomatoes by hand if no food processor is available.
  • Heat olive oil in a large skillet over medium heat.
  • Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
  • Cook until garlic is lightly browned, about 3 minutes.
  • Next, carefully add the finely chopped tomatoes.
  • Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
  • (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
  • Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
  • Stir in the fresh basil.
  • Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
  • If your choose, remove the garlic cloves from the sauce.
  • Drain pasta and mix in a serving bowl with 3/4 of the sauce.
  • Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
  • Please sauce your pasta of choice to taste, and enjoy the leftovers!
  • Pasta may be topped with grated cheese and chopped parsley before serving.
  • Enjoy!

LOBSTER RAVIOLI



Lobster Ravioli image

From the filling to the sauce, this is one delicious recipe. This homemade lobster ravioli is a wonderful dinner to prepare and serve to special someone. One bite of these ravioli and they'll know how much you love them! A perfect dish for Valentine's Day, an anniversary, or when you want to show someone how much you care.

Provided by Michelle DeRaps

Categories     Seafood

Time 3h

Number Of Ingredients 24

FILLING
olive oil
1-2 shallots, chopped
2 c cooked lobster meat, chopped roughly from 3- 1lb. lobster (set aside ¼ cup or so of lobster meat for the sauce),
2 pinch parsley
1/2 lb ricotta cheese
3-4 Tbsp parmigiano-reggiano, grated
pinch salt and pepper
6 pasta sheets - or make your own!
PASTA DOUGH
1 c semolina flour
1 c all purpose flour
2 large eggs
1 Tbsp olive oil, extra virgin
SAUCE
olive oil, extra virgin
shallots
garlic
mushrooms handful (optional, I like them )
1/4 c lobster meat
1 c cream (warm in microwave so it won't curdle)
1/2 c tomato sauce
a few basil leaves chopped
salt and pepper to taste

Steps:

  • 1. Cook shallots in olive oil on medium high heat. Once the shallots have softened, add lobster meat and parsley. Take the pan off the heat and mix in the ricotta and Parmesan. Taste lobster filling and season with salt and pepper to taste.
  • 2. On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. (I was able to make about 12 ravioli's on one sheet but it depends on the size of your pasta sheet.) Wet with egg wash (1 egg and a T Water) the pasta in between the lobster filling creating the borders of the ravioli's so they seal properly.
  • 3. Top off with another pasta sheet. Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling. Cut each ravioli out with a pizza roller. Ensure the ravioli's are well sealed again (or they will open up in the water when cooking).
  • 4. In a large pot of boiling water, cook the ravioli's for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)
  • 5. LOBSTER SAUCE - for 4 servings If you want to make this sauce even more lobster-ey, cook the shells in the sauce and strain out. Cook shallots and garlic in oil. Add mushroom slices and cook on high heat. When the mushrooms have softened, add lobster meat, tomato sauce and heated cream.Turn down the heat and let the sauce simmer until it has slightly thickened. Add salt and pepper to taste. Add basil last.
  • 6. PASTA DOUGH For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.

LOBSTER RAVIOLI



Lobster Ravioli image

Make and share this Lobster Ravioli recipe from Food.com.

Provided by Danny Beason

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

6 lobster ravioli
4 ounces alfredo sauce
1 ounce roma tomato
4 shrimp
2 ounces parmesan cheese
salt and pepper
1 ounce oil
1 tablespoon garlic
1 1/2 ounces spinach

Steps:

  • Saute shrimp lightly till done, add alfredo sauce, garlic and salt& pepper.
  • Let come to a boil, add cheese, cook for a few minutes over medium high heat till cheese is melted.
  • Stir in tomatoes and ravioli till heated through.
  • Add fresh spinach leaves, stir and serve.

Nutrition Facts : Calories 152.4, Fat 11.4, SaturatedFat 3.5, Cholesterol 55.4, Sodium 275.1, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 10.6

LOBSTER RAVIOLI



Lobster Ravioli image

With fresh homemade pasta, this ravioli filled with fresh lobster and tossed in a delicious tomato cream sauce is for those fancier occasions.

Provided by Ryan Beck

Categories     Pasta

Time 1h45m

Number Of Ingredients 25

1 lb all-purpose flour
4 whole eggs + 1 egg yolk
1/4 cup olive oil
1-2 tbsp water
1/2 tsp kosher salt
4 lobster tails
1/2 cup unsalted butter
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1 cup whole milk ricotta cheese
1/4 cup fresh parsley, chopped
2 tsp lemon zest
3/4 tsp kosher salt
1/2 tsp black pepper
1 lb fresh pasta dough
2 tbsp olive oil
2 tbsp unsalted butter
3 shallots, chopped
4 garlic cloves, minced
1 (28 oz can) crushed tomatoes
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
salt and pepper to taste

Steps:

  • Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about 8 inches wide. The wall needs to be about 2 inches high. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.Using a fork, beat the eggs together with the olive oil, water and salt.
  • Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over the board. When enough flour has been incorporated into the egg mixture where it won't go everywhere, start to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands.
  • When the mixture has really come together, then you really start kneading. You will have to knead for 10-15 minutes, really putting your weight into it.When the dough is done, it will be smooth and velvety. Once a good consistency, wrap in saran wrap and let sit for 1 hour. Once the filling is ready, set up the pasta machine attachment on the stand mixer. Take a quarter of the dough and flatten it.
  • Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
  • Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tbsp of the filling and place it in each well. Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. (Don't press too hard, other wise it could stick to mold) Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)
  • Preheat oven to 425°F. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Brush with some olive oil, salt and pepper and bake for 10-15 minutes or until meat is firm and opaque. Remove the lobster meat from the shell, finely chop it and add to large bowl.
  • In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and has a nutty flavor, about 3 minutes. Add the garlic and crushed red pepper and cook another 30 seconds. Remove the butter from the heat and add to the bowl with the lobster. Stir in the ricotta, parsley, lemon zest, salt and pepper. Set the filling aside.
  • Bring large pot of salted water to boil for ravioli.
  • Heat the butter and oil in a medium skillet over medium heat. Add the shallots and cook for 5 minutes, or until fragrant. Add the garlic and cook another 30 seconds.
  • Stir in the crushed tomatoes and cook on low for 15 minutes. Add the cream, Parmesan, parsley and basil and cook on low for another 10 minutes. Season with salt and pepper.
  • Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the tomato cream sauce. Top with some additional cheese and herbs if desired.

Nutrition Facts : ServingSize 1 serving, Calories 634 kcal, Carbohydrate 42 g, Protein 27 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 241 mg, Sodium 624 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE



Lobster Ravioli With Saffron Cream Sauce image

Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)

Provided by smcsf11

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages trader joes lobster ravioli
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
2 pinches saffron threads
2 cups whipping cream
cayenne pepper, to taste
salt and pepper
fresh chives, for garnish

Steps:

  • Make the pasta according to directions --
  • While waiting for the water to boil, make the sauce:
  • Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
  • Add the wine, stirring until the wine evaporates, about 3 minutes.
  • Add the cream and saffron, lower heat and simmer.
  • Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
  • Add the cooked ravioli to the saute pan and stir to coat.
  • Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP



Lobster Ravioli in Tomato Cream Sauce with Shrimp image

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Provided by ugamuddy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 23

½ pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g

BUTTER POACHED LOBSTER RAVIOLI



Butter Poached Lobster Ravioli image

Provided by Food Network

Categories     appetizer

Time 7h

Yield depends on size of ravioli

Number Of Ingredients 32

2 pounds semolina flour
Pinch sea salt
1 dozen eggs
Water, as needed
2 (2-pound) lobsters
1/2-ounce clarified butter (substitute oil if needed)
6 ounces celery, coarsely chopped
6 ounces carrots, coarsely chopped
12 ounces yellow onion, coarsely chopped
8 cups water plus 1 tablespoon water
9 ounces unsalted butter
1 cup white wine
Sea salt and freshly ground black pepper
Lobster stock (from above)
1/2 bottle bourbon (approximately 1 1/2 cups)
1 vanilla bean
2 sprigs thyme
2 1/2 ounces butter
Sea salt and freshly ground black pepper
1 pound celeriac, large dice
2 cups heavy cream
2 ounces unsalted butter
Sea salt and freshly ground black pepper
2 ounces unsalted butter
10 ounces yellow onion, diced small
2 1/2 ounces fennel, shaved thinly
5 ounces yellow chanterelles, coarsely chopped
1 sprig tarragon, leaves chopped
2 sprig sage, leaves chopped
1/2 cup white wine
2 ounces butter
Sea salt and freshly ground black pepper

Steps:

  • For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.
  • For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat - setting aside the meat from the larger claw and its knuckles.
  • Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.
  • While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly - whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.
  • Returning to the lobster stock, strain the mixture through a fine mesh sieve - saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.
  • Add the white wine and reduce again - this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.
  • In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.
  • For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.
  • For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture - reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.
  • For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.
  • For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling - working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
  • To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound - slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.

LOBSTER RAVIOLI



Lobster Ravioli image

Lobster Ravioli with Tomato Cream Sauce is easy to prepare, yet elegant enough for the most formal dinner party.

Provided by Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 cups chopped cooked lobster meat
1/3 cup ricotta cheese
1 tablespoon grated Parmesan
1 tablespoon minced scallions
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles
2 cups roasted plum tomato sauce, recipe follows
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)
1 cup tomato sauce (your own or store bought)
1/2 cup chicken stock or canned broth
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
  • Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

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SHRIMP-AND-LOBSTER RAVIOLI RECIPE - JOEY CAMPANARO | …
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Crack the lobster shells and chop the lobster body into 3-inch pieces; transfer to a large saucepan. Add the reserved shrimp shells, vegetable …
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Total Time 3 hrs
  • Bring a large pot of salted water to a boil. Plunge the lobster into the water head first and cook until it turns bright red, about 7 minutes. Drain the lobster and cool under cold water. Twist off the tail and the claws, then crack them and remove the meat. Chop the meat into 1/2-inch pieces and refrigerate.
  • Crack the lobster shells and chop the lobster body into 3-inch pieces; transfer to a large saucepan. Add the reserved shrimp shells, vegetable oil and tomato paste and cook over moderate heat, stirring, until sizzling and the shrimp shells turn pink, about 5 minutes. Add the white wine and bring to a boil. Add the water, carrot, celery and onion and bring to a boil. Cook over moderate heat until the broth is reduced to 4 cups, about 1 hour. Strain the broth into a clean saucepan and boil until reduced to 2 cups, about 10 minutes.
  • Meanwhile, in a food processor, puree the peeled shrimp with the heavy cream. Transfer the puree to a bowl and stir in the lobster meat and chives. Season generously with salt and pepper. Working with 4 wonton wrappers at a time and keeping the rest covered, lightly brush the edges with water. Spoon a level teaspoon of the seafood filling into the center of each wrapper. Fold the wrappers in half over the filling to form triangles and press to seal. Transfer the ravioli to a baking sheet lined with plastic wrap. Cover loosely with a towel and repeat to form the remaining wrappers and filling; you should have about 32.
  • Melt 1 tablespoon of the butter in a large skillet. Add the tomatoes and cook over high heat, shaking the pan until they begin to burst, about 2 minutes. Add the reduced lobster broth and cook over moderate heat until slightly thickened, about 8 minutes. Swirl in the remaining 3 tablespoons of butter and season with salt and pepper; keep warm over very low heat.


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  • 1. __Make the filling__. In a food processor, coarsely grind the salmon. Slowly add in the egg white while pulsing until paste forms. Stop the processor and transfer the mousse to a large mixing bowl, then season with salt and pepper. Add 1 heaping cup diced lobster meat and use a rubber spatula to gently fold together. Add fresh basil, lemon zest, lemon juice, salt, and pepper. Combine. Place the mixture in the refrigerator for at least 10 minutes.
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  • 3. __Make the poaching stock__. In a large pot heat olive oil, then sweat carrot, onion, celery, garlic and lemongrass until soft, about 4 minutes. Add lobster shells and tomato paste and stir, cooking for 2 minutes. Deglaze with brandy and cook alcohol out for about 30 seconds. Add veal and chicken stock, stir, and increase the heat to high to bring to a boil. Once at a boil, reduce to low heat and simmer for 30 to 40 minutes. Strain the stock, discarding solids. Reserve half the liquid to poach ravioli.
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  • Make pasta dough, if making your own, and let rest while you mix the filling. See post or notes below for instructions on making fresh pasta. Or, use premade pasta dough.Break lobster meat up into small pieces. Place in a bowl with ricotta, lemon zest, salt, and pepper. Mix well.
  • Roll pasta dough out, using around 1/8th of the dough at a time. Keep your surface and hands well-floured so it doesn’t stick. If using a pasta machine rather than your hands, roll to around the “5” setting. You want it very thin, almost see-through, but still holding together. If using a ravioli mold, place the dough over the mold and add about a teaspoon of filling in each space. If you aren’t using a mold, place the ravioli filling around 1 inch apart on the dough sheet.
  • Dab water between each pile of filling, along the edges where you want the ravioli to seal. Place another layer of ravioli dough over the top and seal in the filling. Try to avoid any air remaining in the filling pocket.Cut the ravioli (roll over then invert if using ravioli mold), then set aside on floured baking sheet and repeat with rest of dough and filling.
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