Lobster Ravioli In Won Ton With Lemon Grass Butter Sauce Food

LOBSTER RAVIOLI IN WON TON WITH LEMON-GRASS BUTTER SAUCE

Steps:

• Puree the scallops, and set aside. In a teaspoon of oil, saute the lobster meat or crab meat with garlic, onion, green onion and cilantro until just hot. Add white wine and brandy, and stir. Remove from heat.
• Add the scallop puree, and mix well to bind together the filling ingredients. Season with salt.
• Divide the filling into 14 equal portions, and place one portion in the center of a won-ton skin. Repeat until all the filling is used. Brush the edges of the won ton with egg wash, and place the remaining won tons on top of those with the filling, pressing the sides down firmly to seal.
• At this point, the won tons may be covered and refrigerated. To serve, bring water to boil in large pot, add salt and 1 teaspoon of olive oil, and gently add the won ton; boil for 2 minutes. Drain and serve with lemon-grass butter sauce.

MACADAMIA NUT AND LOBSTER RAVIOLI WITH CURRY SAUCE

Steps:

• To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
• To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.

LOBSTER RAVIOLI

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;

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE

Steps:

• Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
• Clean the mushrooms and dice and saute in butter in a large sauce pan.
• Add the shallot and mix in the creme fraiche and quickly bring to a boil.
• Season to taste with salt and pepper.
• Add the chives and lobster meat.
• gently blend.
• Simmer for about 5 minutes.
• Remove from heat and cool to room temperature.
• Vanilla Butter Sauce----------------.
• Melt the butter in a small saucepan.
• Add the shallots and simmer until soft.
• Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
• Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
• Continue to add the butter this way-on the heat, off the heat.
• Season to taste with salt and pepper and remove from the heat.
• Scrape the vanilla bean and whisk it into the sauce.
• Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
• Putting it together--------------------.
• Roll out your pasta dough by machine or hand and lay flat.
• It should be about 5 inches across.
• Place about 1/2 T of lobster mixture, 4 to a row.
• Repeat and top with a fresh sheet of dough.
• Press down with hands and cut into squares.
• Crimp with a fork.
• Repeat.
• You can use won ton wrappers if you prefer.
• Put ravioli into a boiling pot of salted water-they cook very fast.
• When they float to the surface they are done.
• Remove, drain and place in a serving dish, topped with the sauce.
• By the way, I double the sauce!

LOBSTER RAVIOLI

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.