Lobster ravioli Video


Sunday, August 31, 2008

Cuisine's Lobster Ravioli

Try this delicate lobster ravioli recipe...the Cuisine's Lobster Ravioli.... a must try one !

  • 4 oz. sea scallops
  • 4 oz. raw lobster meat
  • 1 t. tomato paste
  • 1 egg
  • salt and pepper to taste
  • 1/4 C. heavy cream
  • 8-10 pasta sheets (about 6 x 6 inches)
  • 1 egg white mixed with a little water for an egg wash
  • 4 oz. cooked lobster meat, sliced
  • Red Pepper Butter Sauce or Basil Crab Butter Sauce
In a food processor fitted with the metal blade, puree the sea scallops, raw lobster, tomato paste, egg, salt and pepper. Add the heavy cream and puree until thickened.
Spread out the pasta sheets. Use one sheet to make two ravioli. Evenly space apart and scoop about 1 heaping tablespoon of the pureed mixture onto the bottom half of the pasta sheet. Top with a cooked lobster slice. Brush the pasta with egg wash and cover with the top half of the sheet of pasta, sealing edges. Cut out with a 2 1/2-3 inch circular cutter such as a biscuit cutter; repeat with remaining filling and pasta sheets.Blanch the ravioli in a large pot of boiling salted
water for 7 minutes; remove using a slotted spoon and serve with a flavored butter sauce.
This amazingly delicate lobster ravioli is ready for feasts....enjoy this great meal !


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