Monday, July 6, 2009

Lobster Ravioli in Pink Sauce Recipe

Lobster Ravioli in Pink Sauce Recipe

A nice lobster ravioli recipe to try !
Ingredients:
***Lobster Filling***
  • 8 ounces cooked fresh lobster meat, chopped
  • 2 teaspoons chopped fresh mango
  • 1 1/2 teaspoon heavy cream
  • 1 1/2 tablespoon ricotta cheese
  • 1 large egg yolk
  • Salt and fresh-ground black pepper, to taste
***Pink Sauce***
  • 1/4 cup olive oil
  • 9 cloves garlic, finely chopped
  • 6 ripe tomatoes, chopped
  • 10 fresh basil leaves, julienned
  • 1/4 cup heavy cream
  • 1/2 cup fresh-grated parmesan cheese
  • Salt and fresh-ground black pepper, to taste
***Stuffed Ravioli***
  • 24 (3-by-3-inch size) won-ton wrappers
  • 1 large egg
  • 1 tablespoon water, plus more for cooking ravioli

INSTRUCTIONS:

To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)
To make sauce: In a non-reactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes,basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)

To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air.

Bring a large pot of water to aboil and drop in filled won tons.
You may want to do these in batches so you don't overcrowd pot.
Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. The lobster ravioli recipe is ready to serve...enjoy !

Lobster Ravioli Recipe

Lobster Ravioli Recipe ...a great Italian Pasta !

Ingredients:
  • Ravioli Dough
  • 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
Instructions:
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. 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. ...the lobster ravioli recipe is ready to serve....enjoy !
lobster-shrimp-ravioli-with-basil-sauce.
 

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