LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE - (3.8/5)
Provided by gstark
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce. In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish. If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
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
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
LOBSTER RAVIOLI
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
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;
SHRIMP RAVIOLI WITH BASIL CREAM SAUCE
Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories < 60 Mins
Time 1h
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
- Mix shrimp, goat cheese, egg you and garlic in bowl.
- Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
- Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
- Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
- Cook ravioli in large pot of boiling salted water about 3 minutes.
- Serve in bowls with warm sauce. Garnish with shredded basil.
Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2
More about "lobster ravioli with shrimp cream sauce recipe 385 food"
CREAMY LOBSTER RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (76)Calories 362 per servingCategory Main Course
- In a frying pan sauté the minced garlic with the butter and olive oil over medium heat for a few minutes.
- Remove the pan from the heat and add the grated Parmesan cheese along with the cooked lobster ravioli. 
LOBSTER RAVIOLI & SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
Cuisine AmericanCalories 820 per servingTotal Time 25 mins
LOBSTER STUFFED RAVIOLI & SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
HOUSE & HOME - SHRIMP AND LOBSTER RAVIOLI IN LEMON …
From houseandhome.com
LOBSTER RAVIOLI AND SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
LOBSTER-FILLED RAVIOLI & SHRIMP RECIPE | HELLOFRESH
From hellofresh.com
Cuisine ItalianCalories 860 per servingTotal Time 25 mins
10 BEST SHRIMP RAVIOLI SAUCE RECIPES | YUMMLY
From yummly.com
LOBSTER RAVIOLI WITH VODKA CREAM SAUCE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
LOBSTER RAVIOLI - THE DEFINED DISH - RECIPES
From thedefineddish.com
10 BEST LOBSTER AND SHRIMP CREAM SAUCE RECIPES | YUMMLY
From yummly.com
GARLIC LOBSTER CREAM SAUCE FOR RAVIOLI RECIPE | THERECIPECRITIC
From therecipecriticsz.pages.dev
LOBSTER RAVIOLI SAUCE RECIPE (GARLIC BUTTER CREAM SAUCE)
From kitskitchen.com
GARLIC LOBSTER CREAM SAUCE FOR RAVIOLI RECIPE - THE …
From therecipecritic.com
LOBSTER RAVIOLI SAUCE - CHEFJAR
From chefjar.com
LOBSTER RAVIOLI SAUCE - BITES WITH BRI
From biteswithbri.com
TOP 45 LOBSTER AND SHRIMP RAVIOLI RECIPE RECIPES
From laurent490.dixiesewing.com
LOBSTER RAVIOLI SAUCE RECIPE | COZYMEAL
From cozymeal.com
LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE 385 RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love