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Lobster Ravioli Recipe | |
Italian Pasta | |
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Ingredients:
Ravioli Dough (make in pasta machine on medium or you can just buy it) 1 lb. lobster meat 1/4 lb. fresh mushrooms 2-1/2 tsp. butter 1 tsp. mint shallots 2 cups light cream 2-1/2 tsp. flour 2 or 3 tsp. quality light sherry Salt & ground pepper to taste Sauce: 2 cups light cream 2 tsp. butter 2 tsp. flour 1/2 oz. brandy 1/4 tsp. paprika Salt & pepper to taste Cook Ravioli: 3 quart pot pinch of salt 2-1/2 quarts water dash of oil
Directions:
Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms. In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool. Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking). Sauce: Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler. Cook Ravioli: Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer. Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley. | |