Lobster Ravioli In Creamy Mushroom Sauce Food

LOBSTER RAVIOLI

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.

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

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.