Monday, July 12, 2010

Lobster Ravioli

I'm going to warn you from the start. This is a "WOW I can't believe I made this dish." For all you lobster lovers, this is it. This is THE dish. It takes a bit of effort, but it is without a doubt worth it.

In the past, we've made all raviolis with wonton wrappers instead of homemade pasta. As mentioned in our last post, we recently came into ownership of a pasta roller, so we'll be making our own pasta dough from now on. For those of you who do not want to make your own pasta dough, you can find wontons near the herbs section of the grocery store.

If you don't have much time and need another short cut, buy premade ravioli's at your local grocery store (we've found premade lobster raviolis at Harris Teeter). If there is a specialty Italian food store near you, they may carry it too. We won't judge you if you don't make the ravioli yourself, but PLEASE make this sauce. It's easy and it's wonderful. It would even be good on a classic cheese ravioli.

For the pasta dough:
See Rich Man's pasta recipe to make dough. Roll dough into sheets.

Lobster Ravioli:
1/2 stick unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
12 oz cooked lobster meat
1/4 cup dry red wine
1/4 cup ricotta
salt and pepper
1 tablespoon chopped chives
Fresh pasta dough, rolled flat (or wonton wrappers)
Egg yolk, slightly beaten

Cream Sauce:
1/2 stick unsalted butter
1 tablespoon chopped shallots
4 oz lobster meat
1/4 red wine
3/4 cup tomato sauce
1 1/4 cup heavy cream
1 tablespoon minced garlic

Lobster Ravioli:

In a large saute pan, add butter and melt.

Add garlic, shallots and saute until golden brown.

Add lobster and chives and saute 2-3 minutes.

Add red wine and reduce for 2 minutes.

Remove from heat and cool for 30 minutes, until room temperature. Mix with ricotta.

Place stuffing between two sheets of pastas (or two wontons) and seal with brushed egg yolk in between sheets.

Place ravioli in boiling water for approximately 4-6 minutes. You will know the ravioli's are done when they float to the top of the water.

Cream Sauce:

In a saute pan at medium heat, add butter, shallots, and saute until shallots are translucent.

Add the lobster and saute for 2-3 minutes.

Remove saute pan from the burner, add wine, then place pan back on the heat to cook off the alcohol.

Add tomato sauce and cream with salt and cook until 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.

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