Lobster Ravioli With Creamy Tomato Sauce Food

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

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.

BROWN BUTTER LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE

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 STUFFED RAVIOLI IN FRESH TOMATO CREAM SAUCE

Steps:

• In large skillet, melt butter over medium-high heat; cook mushrooms, garlic and tarragon, stirring occasionally, for about 4 minutes or until softened.
• Add wine; cook for about1 minute or until reduced by half.
• Sprinkle with flour; cook, stirring, for 1 minute.
• Slowly stir in milk, stirring constantly, for about 8 minutes or until thickened and smooth.
• Stir in lobster and lemon rind.
• Let cool completely.
• For each wrapper, place 1 tablespoon (15 ml) filling in centre.
• Brush edges with water; top with another wrapper.
• Set ravioli aside on floured baking sheet. (Make-ahead: Wrap with plastic wrap and refrigerate for up to 4 hours.)
• In large pot of boiling salted water, cook ravioli, in batches, for about 3 minutes or until ravioli float to top.
• With slotted spoon, transfer to serving plates or platter.
• In skillet or saucepan, bring cream to boil.
• Add tomatoes, chives and salt; simmer over medium-high heat for 10 minutes or until reduced by one-third.
• Pour over ravioli.
• Sprinkle with Parmesan.
• Garnish with whole chives.

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.
• Pasta 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 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. CAN USE WON-TON WRAPPERS.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
• Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
• Drain the ravioli, reserving 1/2 cup of the cooking water.
• Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
• Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
• For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
• Return the sauce to a simmer and season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.