Saturday, August 22, 2009

Lobster Ravioli


I despise ricotta cheese, most lobster ravioli recipes I found had some amount of ricotta cheese mixture in it. I finally found one that didn't and tweaked it to suit my tastes. Anything with sherry in it is fine by me...

They turned out really nicely. I used Joelen's pasta recipe and used the Champagne Cream Sauce to top it. The sauce was not as good as the last time I made it. I think trying to make it for twelve servings was just too much.




Lobster Ravioli

2 lbs. lobster meat
1/2 lb. fresh mushrooms
2 tbsp. butter
2 tsp. minced shallots
1 1/2 cups cream
2 tbsp. flour
2 tbsp. quality light sherry
Salt & ground pepper to taste

Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms. In sauté 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 constantly. Add 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 4 ravioli pasta sheets. Using a biscuti cutter, cut pasta into circles. Add 1 teaspoon 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). 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.
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1 comment:

Catherine said...

This sounds fantastic! Yummy!

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