Macadamia Nut and Lobster Ravioli with Curry Sauce

Macadamia Nut and Lobster Ravioli with Curry Sauce
An amazing lobster ravioli recipe to try !
Ingredients
Ravioli Stuffing:

* 6 ounces raw lobster meat, chopped
* 1-ounce macadamia nuts, toasted, chopped
* 3 to 5 fresh basil leaves, chopped
* Pinch ground cumin
* 1 clove fresh garlic, minced
* 1 package wonton skins

Sauce:

* 2 teaspoons butter
* 2 tablespoons all-purpose flour
* 1/2 cup white wine
* 1 teaspoon chopped garlic
* 2 to 4 teaspoons curry powder
* 1 cup milk
* Pinch granulated chicken bouillon
* 1/2-ounce honey
* Black pepper
* Chopped basil, for garnish
* Grated Parmesan
* Macadamia nuts, roasted for garnish

INSTRUCTIONS

To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.

To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts. The Lobster ravioli recipe with curry sauce is ready to serve...nice ! Enjoy !
oriental-lobster-ravioli recipe

Lobster and Mascarpone Holiday Ravioli with Truffle Butter

Lobster and Mascarpone Holiday Ravioli with Truffle Butter
An amazing Lobster ravioli recipe to try !

Lobster Ravioli Recipe Ingredients
Filling:
* 1 tablespoon unsalted butter
* 1 tablespoon extra-virgin olive oil
* 2 shallots, finely chopped
* 2 tablespoons brandy
* 1/4 cup white wine, preferably Sauvignon Blanc
* 1 pound cooked lobster meat, picked over and chopped into 1/2-inch pieces
* 1 pound mascarpone cheese, at room temperature
* 2 eggs, beaten
* 2 tablespoons chopped basil leaves
* Pinch freshly grated nutmeg
* Salt and freshly ground black pepper
* 1 recipe standard or colored pasta dough, recipe follows
* 2 egg whites, beaten

Burro di Tartufo (Truffle Butter):

* 1 pound unsalted butter, cut into 1-inch pieces, at room temperature
* 1/4 teaspoon kosher salt
* 1 (4-ounce) jar truffles, black or white, finely chopped

Lobster Ravioli Recipe INSTRUCTIONS

Make lobster and mascarpone filling:
First of all heat butter and olive oil in a large skillet. And then add shallots and cook until soft and translucent, about 3 minutes. Next is to remove pan from heat and add brandy. Turning pan away from you, carefully light with match to flambe. Add white wine and cook until reduced to syrup-like consistency, about 10 minutes. Add lobster meat, cooking until just warmed through. Remove from heat and place into a large mixing bowl and allow to cool.

In a medium bowl, combine mascarpone cheese with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste. Add to lobster and shallot mixture and combine well. Taste to adjust seasoning. Cover and set aside. If not using immediately, store in the refrigerator for up to a day.

Create holiday-shaped pasta cutouts:

Using a pasta roller, roll out pasta into thin sheets. Cut out shapes for the tops and bottoms of the ravioli using cookie cutters (bells, snowmen, trees, gingerbread boys and girls, snowflakes, stars, wreaths, etc.). Place pasta shapes on a floured dishtowel and cover so that pasta does not dry out. Cut out smaller shapes to decorate ravioli tops. Using a small, sterilized paintbrush, dip into the egg white and attach smaller pasta decorations onto raviolis. Be sure to completely decorate the top ravioli cutouts before filling. Cover with floured dishtowel. You should have an equal amount of ravioli bottoms without decorations and ravioli tops with decorations.

Working with 1 ravioli at a time, place a spoonful of filling in the center of 1 ravioli bottom cutout. Using the paint brush, brush egg white all over the pasta edges around the filling. Place the matching ravioli top with decorations atop the filling (decorations face side up) and press to seal the edges, pinching together with a fork. Cover, until all of the ravioli shapes are made. If not using immediately, store in an air-tight container in the refrigerator for up to a day. If freezing, separate ravioli on a lightly floured baking sheet and cover with plastic wrap until frozen so that ravioli doesn't stick together. Once frozen, store in a freezer-proof sealable plastic bag or airtight container for up to a month.

Make Truffle Butter Sauce:
First of all into the bowl of an electric mixer, add butter and 1/4 teaspoon salt. Using a paddle attachment, cream until smooth. Add chopped truffles and mix until just blended, being careful not to "cream" the truffles into the butter. Place in bowl, cover and refrigerate a minimum of 5 hours or preferably overnight so that the truffles infuse the butter.

Remove butter and allow it to come to room temperature. In a medium saucepan over medium heat, add the butter. Melt until warm – do not let it come to a boil. Keep warm over low heat.

Meanwhile, bring a large shallow saucepan of salted water to boil. Carefully slide in raviolis. Cook until al dente. About 10 minutes if using ravioli immediately; 12 minutes if using refrigerated ravioli and 15 minutes for frozen. Remove raviolis with a slotted spoon and lay on paper towels to absorb excess water. Place ravioli on plates and drizzle with truffle butter.
Standard Pasta Dough:

• 3 cups all-purpose flour
• Salt
• 4 large eggs
• 2 tablespoons olive oil, optional

First of all combine the flour and salt, to taste, and mound on a work surface. And then make a well in the center and add the eggs and olive oil, if using. Carefully, beat the eggs with a fork until well mixed. Gradually begin incorporating the flour into the egg mixture with the fork. When enough of the flour has been incorporated so that the dough can be worked by hand, begin kneading the dough, adding more flour to prevent the dough from becoming too sticky. Knead vigorously for about 10 minutes until the dough is smooth and satiny to the touch, and when cut in half, is completely smooth, with no air holes or gluten strands visible. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes in order to relax the gluten.

Colored Pasta Dough:

The amount suggested below for each puree is enough to color 1 recipe for standard pasta dough. Should you wish to prepare 2 or 3 different pasta colors, divide the quantities of dough and purees and color accordingly. If using small quantities, it is simpler to mix ingredients in a bowl, rather than on a flat surface. Mix the puree together with the eggs and proceed with the master recipe for the pasta. To compensate for extra moistness, you may need to incorporate extra flour into the dough when kneading it.

Green Puree (spinach):

Steam 1/2 pound of spinach with water clinging to its leaves, covered for 2 minutes, or Swiss chard for 5 minutes. Rinse in cold water and squeeze the leaves as dry as possible. Puree the spinach in a food mill or processor.

Speckled Green Puree (herb):

Trim, wash, pat dry, and finely chop 6 tablespoons of mixed fresh herbs, such as parsley, sorrel, thyme, sage leaves, tarragon, lovage, marjoram, basil, dill, dandelion, arugula. However, the strong herbs---thyme, dill, sage, savory, marjoram, and tarragon---do not marry well with some others, so choose your herb mixture carefully.
Red Puree (beet):

Bake a small unpeeled beets in a preheated 400 degrees F oven for 45 to 60 minutes or until tender. Peel and puree in a food processor.

Yellow Puree (saffron):

Add a generous pinch of ground saffron to the eggs in the well right before beating.
The Lobster ravioli Recipe mascarpone is ready to serve..enjoy it !
macadamia-nut-and-lobster-ravioli

Raviolis of Maine Lobster with White Truffle Sauce

Raviolis of Maine Lobster with White Truffle Sauce

..another amazing lobster ravioli recipe to try. Great one !

LOBSTER RAVIOLI INGREDIENTS
FILLING

• 2 oz White truffle butter
• 2 Live lobsters -; (1 lb ea)
• 1 ds Lemon juice
• 1 ts Chopped fresh tarragon
• 1 ds Hot pepper sauce

STOCK

• 1 ds Worcestershire sauce
• Lobster shells from above
• Salt; to taste
• 1 Carrot
• Freshly-ground black pepper;
• 1 Celery stalk

EGG WASH

• 1 sm Onion; peeled
• 1 Egg yolk
• 2 tb Tomato paste
• 1 tb Milk
• 2 Garlic cloves; peeled

PASTA

• Water; to cover
• 4 Fresh pasta sheets; 18"

SAUCE GARNISH

• 1/2 c White wine
• 2 tb Caviar or flying fish roe
• 1 c Chicken stock
• 1 tb Chopped chives
• 2 c Heavy cream

LOBSTER RAVIOLI INSTRUCTIONS
Boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. Remove meat from shells and chop into small diced pieces, set aside. Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then reduce over
medium-high heat until thick and dark (watch it carefully, as you get near the end). You should have about 1/2 cup liquid.
Set aside. While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce until almost dry (about 1/4 cup). Add heavy cream,
reduce by 1/2 then add the truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper.
Keep warm until ready to use. Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste. Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the lobster filling evenly into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli together to seal them well or you can use a ravioli tray to make them.

You can make the raviolis ahead of time and freeze them, or use them fresh. Cook the raviolis in boiling, lightly-salted water, about 5 to 10 minutes, until pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce
The Lobster Ravioli recipe is ready to serve...nice taste ! Enjoy it !

lobster-ravioli-with-vanilla-butter.

Oriental Lobster Ravioli

Oriental Lobster Ravioli
A nice lobster ravioli recipe to try !

Lobster Ravioli Recipe Ingredients
DOUGH FILLING

* 1 c Fresh sea scallops; not
* 1 pn White pepper; freshly ground
* 3 dr Sesame oil; Japanese dark
* ; roasted
* 1/4 c Leeks; diced
* 1 ts Fresh ginger; diced
* 1/2 ts Coriander; chopped
* 1 2/3 lb Lobster; partially cooked,
* ; deboned and diced

SAUCE

* 3 Pieces sun-dried tomatoes; julienned
* 1 tb Chopped shallots
* 2/3 c Cold water
* 1/2 Egg white
* 1 1/2 tb Soy sauce
* 5 Egg yolks
* Salt
* 1 1/2 tb Olive oil
* 3 tb Olive oil
* 2 3/4 c Flour
* 1/4 ts Salt
* 3 Garlic cloves; chopped

Lobster Ravioli Recipe INSTRUCTIONS

Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. The lobster ravioli recipe is ready ....enjoy it !

lobster-shrimp-ravioli-with-basil-sauce

Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile

Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile
A nice lobster ravioli recipe to try !
Lobster Ravioli Recipe Ingredients :
DOUGH FILLING

* 1 c Fresh sea scallops; not
* Freshly-ground white pepper;
* 3 dr Japanese dark roasted sesame
* 1/4 c Diced leeks
* 1 ts Diced fresh ginger
* 1/2 ts Chopped coriander
* 1 2/3 lb Lobster; partially cooked,
* Deboned and diced

=== SAUCE ===

* 3 Pieces sun-dried tomatoes; julienned
* 1 tb Chopped shallots
* 1/4 ts Salt
* 1/2 Egg white
* 2/3 c Cold water
* Salt; to taste
* 3 tb Olive oil
* 2 3/4 c Flour
* 1 1/2 tb Olive oil
* 5 Egg yolks
* 1 1/2 tb Soy sauce
* 3 Garlic cloves; chopped


Lobster Ravioli Recipe INSTRUCTIONS

Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over lobster ravioli...and the lobster ravioli recipe is ready to serve..enjoy it ! Bon apetit !
lobster-ravioli-in-broth.

Lobster Ravioli in Broth

Lobster Ravioli in Broth
A nice lobster ravioli recipe to try !
Lobster ravioli Recipe Ingredients :

* 1 2 pound lobster; coral and
* 10 c Water*
* 3 md Leeks; white and tender
* 2 Carrots; coarsely chopped
* 1 Celery ribs; thickly sliced
* 10 Parsley stems
* Salt and fresly ground
* 1 c Napa cabbage; thinly sliced
* 24 Heart-shaped lobster
* 1 tb Chives or scallions; snipped
* 2 Cloves garlic; crushed

Lobster ravioli Recipe INSTRUCTIONS

Step 1: Cut the lobster tail and claw meat into 1-inch pieces; refrigerate. Coarsley chop the shells. In a large saucepan, combine the shells with the water, leeks, carrots, celery, parsley, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then simmer over moderate heat until reduced to 3 cups, about 40 minutes.
Step 2: Strain the lobster broth into a medium saucepan. Add the Napa cabbage and lobster meat and bring to a boil. Simmer over moderate low heat until the cabbage is tender, about 5 minutes. Stir in the lobster coral and season with salt and pepper.
Step 3: Meanwhile, cook the ravioli in a large pot of boiling salted water until al dente, about 10 minutes, drain. Arrange the ravioli in soup plates and ladle the lobster and cabbage broth on top. Sprinkle with the chives/scallions and the lobster ravioli recipe is ready tosserve. * Use the water lobster was cooked in, if available.
raviolis-of-maine-lobster-with-white

Raviolis of Maine Lobster with White Truffle Sauce

Raviolis of Maine Lobster with White Truffle Sauce
A great lobster ravioli recipe to try !
Ingredients
Filling:
* 2 live lobsters, 1 pound each
* 1 teaspoon chopped fresh tarragon

Stock:
* Lobster shells from above
* 1 carrot
* 1 stalk celery
* 1 small onion, peeled
* 2 tablespoons tomato paste
* 2 cloves garlic, peeled
* Water to cover

Sauce:
* 1/2 cup white wine
* 1 cup chicken stock
* 2 cups heavy cream
* 2 ounces white truffle butter
* Dash lemon juice
* Dash hot pepper sauce
* Dash Worcestershire sauce
* Salt and pepper to taste

Egg wash:
* 1 egg yolk
* 1 tablespoon milk

Pasta:
* 4 sheets fresh pasta, 18 inches by 24 inches

Garnish:
* 2 tablespoons caviar or flying fish roe
* 1 tablespoon chives, chopped

LOBSTER RAVIOLI INSTRUCTIONS

First of all boil lobsters in lightly salted boiling water for 10 to 12 minutes. Remove and cool in cold water. And then Remove meat from shells and chop into small diced pieces, set aside. Next is to Rinse the lobster bodies (from above) under running water to remove the green tomalley. Combine with the vegetables, tomato paste, and garlic in a small stock pot. Cover with cold water (just enough to cover shells and vegetables). Bring to a boil, then simmer for 2 hours. When done, strain, then reduce over medium high heat until thick and dark (watch it carefully, as you get near the end). You should have about 1/2 cup liquid. Set aside.

While the stock is cooking, prepare the sauce. Heat the wine and chicken stock together. Bring to a boil, then reduce until almost dry (about 1/4 cup). Add heavy cream, reduce by 1/2 then add the truffle butter with a whisk until well incorporated. Finish with a dash of lemon juice, Worcestershire sauce, hot pepper sauce and salt and pepper. Keep warm until ready to use.

Combine the chopped lobster meat, the tarragon and the lobster stock. Mix well, add salt and pepper to taste.

Whisk together the egg yolk and milk for the eggwash. Lay out the pasta sheets and brush with the egg wash. Divide the lobster filling evenly into 32 parts and place it onto the sheets in rows 6 inches long by 3 inches wide, to make 32 pieces. Cut with a round or scalloped edge cutter and place on a tray covered with parchment paper and dusted with cornmeal. Pinch the edges of the ravioli together to seal them well or you can use a ravioli tray to make them. You can make the raviolis ahead of time and freeze them, or use them fresh.

Cook the raviolis in boiling, lightly salted water, about 5 to 10 minutes, until pasta is al dente. Drain. Toss with the truffle sauce, serve in bowls, and garnish with a sprinkle of caviar and chopped chives. Parmesan cheese is not recommended for this dish as it interferes with the flavor of the sauce. The lobster ravioli recipeis ready to serve...enjoy it !
black-and-white-lobster-ravioli-

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.

Lobster Fettuccine Recipe

Lobster Fettuccine Recipe

Ingredients:

• 4 ounces raw lobster meat
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic
• 1 tablespoon fresh julienne basil
• 1/4 cup Asiago or Parmesan cheese
• 8 ounces heavy cream
• 6 ounces cooked fettuccini
• 1/4 cup finely diced red and green bell peppers
• 1/4 cup finely diced red onion
• 2 ounces white wine

INSTRUCTIONS:

Heat olive oil in a 10-inch sauté skillet. Quickly sauté lobster meat and remove from skillet. Add white wine. Add fresh garlic, basil, heavy cream (whipping cream). Reduce over high heat until
sauce begins to thicken.
Add cheese, peppers and lobster meat. Toss with fettuccini and serve topped with chopped parsley and grated Parmesan cheese. The lobster ravioli recipe is ready to serve...enjoy !
lobster-shrimp-ravioli-with-basil-sauce

Florentyna's Black & White Lobster Ravioli

Florentyna's Black & White Lobster Ravioli Recipe

Ingredients:

• 4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
• 1/4 ounce white wine
• 2 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces Roma tomatoes, diced
• 1 ounce white pearl onions, diced
• 1 ounce shallots
• 1 tablespoon tarragon
• 1/2 pound Florentyna's Black & White Langostino (lobster) ravioli

INSTRUCTIONS:

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes.
Simmer for 3 minutes, and stir to blend while bringing to a boil.
Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over.
The Lobster ravioli recipe of Florentyna is ready to serve....amazing !
lobster-ravioli-recipe.

Alfredo's Pink Lobster Ravioli Sauce Recipe

Alfredo's Pink Lobster ravioli Sauce Recipe...a great lobster ravioli recipe ....try this one !

Ingredients:

• 1 pound lobster ravioli (boiled per instructions)
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic -- chopped
• 1/2 cup dry white wine
• 1/2 pint heavy cream
• 1 medium tomato -- chopped
• 1 lobster, meat only
• Salt and pepper
• Crushed red pepper

INSTRUCTIONS:

Warm olive oil in large skillet over low heat. Add garlic and saute until translucent. Add lobster meat and cook until it loses its color. Add wine, and heat until it evaporates. Add cream, turn up
heat and let it come to a boil (about 1 minute). Add tomato and let simmer over low heat for 5 minutes.
Add salt, pepper and crushed red pepper flakes to taste. The lobster ravioli recipe of Alfredo is ready...enjoy the feast...Nice !

lobster-ravioli-recipe.

LOBSTER RAVIOLI RECIPE

LOBSTER RAVIOLI RECIPE...try this great lobster ravioli recipe....!

Ingredients

* 1 (750-milliliter) bottle dry white wine
* 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped
* 2 tablespoons chopped shallots
* 1 cup fat-free half-and-half
* 1 1/2 cups yogurt cheese, divided, recipe follows
* 1 (8-ounce) lobster tail
* 1/2 lemon
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish
* 1 egg, beaten
* 24 (4-inch square) wonton wrappers
* 1/4 cup finely grated Parmesan, for garnish

INSTRUCTIONS

Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.
Reduce heat to a simmer and cook until liquid is reduced to 1 cup.
Strain through a fine strainer into another non-reactive saucepan.
Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.
Preheat the broiler.
Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.

Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray.
Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.

In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The lobster ravioli recipe is ready to serve...enjoy the ravioli ! Great taste !

shrimp-lobster-ravioli.

LOBSTER RAVIOLI RECIPE

LOBSTER RAVIOLI RECIPE

Ingredients

* 1 (750-milliliter) bottle dry white wine
* 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped
* 2 tablespoons chopped shallots
* 1 cup fat-free half-and-half
* 1 1/2 cups yogurt cheese, divided, recipe follows
* 1 (8-ounce) lobster tail
* 1/2 lemon
* 2 tablespoons pine nuts, toasted
* 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish
* 1 egg, beaten
* 24 (4-inch square) wonton wrappers
* 1/4 cup finely grated Parmesan, for garnish

INSTRUCTIONS

Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil.
Reduce heat to a simmer and cook until liquid is reduced to 1 cup.
Strain through a fine strainer into another non-reactive saucepan.
Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.
Preheat the broiler.
Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes.

Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray. Place 1 circle of lobster on each wonton
and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.

In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil. The Lobster Ravioli recipe is ready...enjoy it !
shrimp-lobster-ravioli.

Ravioli of Lobster with Tomato And Basil Sauce

Try this nice lobster ravioli recipe...the Ravioli of Lobster with Tomato And Basil Sauce !

INGREDIENTS

FOR THE RAVIOLI

• 200 g Scallop meat; chilled
• Salt and pepper to taste
• 1/3 ts Tarragon; finely chopped

FOR THE SAUCE

• 1 tb Chopped chives
• 100 ml Extra virgin olive oil
• 1 Egg white
• 8 tb Peeled and diced tomato
• 300 ml Cream; chilled
• 1 1/2 tb Rice vinegar
• 200 g Chilled lobster meat; finely
• 1 ts Ground coriander
• 24 Gow Gee skins; (Oriental
• 1/2 ts Finely chopped basil leaves
• 24 Squares Nori; (2cm squares)
• 1/2 ts Finely chopped garlic
  

• Salt and pepper
• 1 pn Sugar
• Wakame and Ogo seaweeds

INSTRUCTIONS

Keep seafood and cream icy-cold over bowl of ice. Place scallops, tarragon, chives and egg white in food processor and blend to a smooth paste. With the processor still running gradually add the chilled cream in a steady stream. When the cream has been assimilated, mix the paste with lobster, salt and pepper. Cover and chill till needed. Lay out 12 Gow Gee skins and lay a Nori sheet on each. Place a spoonful of the paste on top, cover with another Nori square and then another Gow Gee skin and gently wet edges and press together. Poach for about five minutes in a large pan of simmering salted water to which a dash of vegetable oil is added. On a warm
plate spread some Wakame, the top with ravioli and sauce. Garnish with Ogo and flying fish roe.
The lobster ravioli recipe is ready to serve....great for parties ! Enjoy it !

cuisines-lobster-ravioli.

Lobster, Shrimp Ravioli with basil sauce

Lobster, Shrimp Ravioli with basil sauce...a great lobster ravioli recipe to try !


INGREDIENTS

• 1/2 lbs Lobster , small cubes
• 3 tblspoons Shallots minced
• 1 c Cream
• 1/4 c Pancho bread crumbs
• 2 c Basil chiffanade
• 3 dashes Tobasco
• 1 Egg
• 1 package Wonton wrappers
• 1/2 c Ricotta cheese
• 2 c Cherry tomatoes sliced
• 1/2 c Parmesan
• 1 oz Basalmic vinegar aged
• 1/4 c Mozzerela cheese

INSTRUCTIONS
Sweat minced shallots in butter. Beat egg and add cheeses add lobster or shrimp and bread c rumbs and taste for seasoning. Add tobasco . may add herbs or garlic but don't overwelm
seafood.
Make ravioli with wonton wrappers and moisten with water to seal.
Reduce cream and basil by half over low heat.Bring salted water to boil and cook ravioli until they are done about 6 minutes. The lobster ravioli recipe is ready to serve !

lobster-ravioli-with-vanilla-butter

Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile

Oriental Lobster Ravioli with Sun-Dried Tomato Smoky Chile...another great lobster ravioli recipe to try !

INGGREDIENTS

DOUGH

• 1/4 c Diced leeks
• 2 3/4 c Flour
• 1 ts Diced fresh ginger
• 1/4 ts Salt
• 1/2 ts Chopped coriander
• 1 1/2 tb Olive oil
• 1 2/3 lb Lobster; partially cooked,
• 2/3 c Cold water
• Deboned and diced
• 5 Egg yolks

SAUCE FILLING

• 3 Pieces sun-dried tomatoes;
• 1 c Fresh sea scallops; not julienned
• 1/2 Egg white
• 3 Garlic cloves; chopped
• Salt; to taste
• 1 1/2 tb Soy sauce
• Freshly-ground white pepper;
• 1 tb Chopped shallots
• 3 dr Japanese dark roasted sesame
• 3 tb Olive oil

INSTRUCTIONS
Dough: Mix together all ingredients in a bowl until a ball is formed. Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16-inch thick and cut out 6-inch circular shapes.
Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes.

Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. This great lobster ravioli recipe yields 4 servings. Enjoy the feasts !

shrimp-lobster-ravioli.

Oriental Lobster Ravioli

Oriental Lobster Ravioli..another great lobster ravioli recipes to try !

INGREDIENTS

DOUGH

• 1/4 c Leeks; diced
• 2 3/4 c Flour
• 1 ts Fresh ginger; diced
• 1/4 ts Salt
• 1/2 ts Coriander; chopped
• 1 1/2 tb Olive oil
• 1 2/3 lb Lobster; partially cooked,
• 2/3 c Cold water ;
• 5 Egg yolks

SAUCE FILLING

• 3 Pieces sun-dried tomatoes;
• 1 c Fresh sea scallops; not ; julienned
• 1/2 Egg white
• 3 Garlic cloves; chopped
• Salt
• 1 1/2 tb Soy sauce
• 1 pn White pepper; freshly ground
• 1 tb Chopped shallots
• 3 dr Sesame oil; Japanese dark
• 3 tb Olive oil; roasted

INSTRUCTIONS
Mix together all ingredients in a bowl until a ball is formed.
Wrap in plastic and refrigerate. Filling: In a food processor combine sea scallops, egg white, salt and pepper, sesame oil and one ice cube. Process until a mousse consistency is achieved. Fold in the leeks, ginger, coriander and diced lobster. Roll out the dough with a pasta machine, about 3/16 inch thick and cut out 6 inch circular shapes. Place a small amount of mousse on end of dough. Brush edge of dough with water or egg wash and fold over to enclose mousse. Pinch sides
to make a tight seal. Bring a pot of salted water to a boil and drop in ravioli. Cook for 18 minutes. Remove from water, drain and place in individual serving dishes. Drizzle with warm sauce. Sauce: Mix all ingredients, except oil, in a small bowl. In a heavy cast-iron pan with a lid, heat 3 tablespoons olive oil until smoking. Turn off heat. Place ingredients in oil and cover quickly as mixture will splatter. Let stand for 30 seconds and spoon over ravioli. The great lobster ravioli recipe is ready to serve ! Great taste !

shrimp-lobster-ravioli.

Butter Poached Lobster Ravioli

Butter Poached Lobster Ravioli
Try this delicate, professional chef's like lobster ravioli....butter poached.....what an amazing recipe to try !

INGREDIENTS :
Pasta Dough:

• 2 pounds semolina flour
• Pinch sea salt
• 1 dozen eggs
• Water, as needed

Lobster Filling:

• 2 (2-pound) lobsters
• 1/2-ounce clarified butter (substitute oil if needed)
• 6 ounces celery, coarsely chopped
• 6 ounces carrots, coarsely chopped
• 12 ounces yellow onion, coarsely chopped
• 8 cups water plus 1 tablespoon water
• 9 ounces unsalted butter
• 1 cup white wine
• Sea salt and freshly ground black pepper

Vanilla Bourbon Sauce:

• Lobster stock (from above)
• 1/2 bottle bourbon (approximately 1 1/2 cups)
• 1 vanilla bean
• 2 sprigs thyme
• 2 1/2 ounces butter
• Sea salt and freshly ground black pepper

Celeriac Puree:

• 1 pound celeriac, large dice
• 2 cups heavy cream
• 2 ounces unsalted butter
• Sea salt and freshly ground black pepper

Chanterelle Mushroom Ragout:

• 2 ounces unsalted butter
• 10 ounces yellow onion, diced small
• 2 1/2 ounces fennel, shaved thinly
• 5 ounces yellow chanterelles, coarsely chopped
• 1 sprig tarragon, leaves chopped
• 2 sprig sage, leaves chopped
• 1/2 cup white wine
• 2 ounces butter
• Sea salt and freshly ground black pepper

For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.

For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat – setting aside the meat from the larger claw and its knuckles.

Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.

While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly – whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.

Returning to the lobster stock, strain the mixture through a fine mesh sieve – saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.

Add the white wine and reduce again – this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.

In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.

For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.

For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture – reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.

For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.

For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough - about 1-inch apart. Fold the dough over the filling and press it together just around the filling – working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.

To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound – slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.
Whew...that's it...this amazing lobster ravioli is ready to serve....magnificent taste....great for intimate dinner...Enjoy !

Try this other great recipe : Lobster-Ravioli-in-fennel-and-chervil

Macadamia Nut and Lobster Ravioli with Curry Sauce

Macadamia Nut and Lobster Ravioli with Curry Sauce
Try this great lobster ravioli recipe....nice one !

INGREDIENTS :
Ravioli Stuffing:

• 6 ounces raw lobster meat, chopped
• 1-ounce macadamia nuts, toasted, chopped
• 3 to 5 fresh basil leaves, chopped
• Pinch ground cumin
• 1 clove fresh garlic, minced
• 1 package wonton skins

Sauce:

• 2 teaspoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 teaspoon chopped garlic
• 2 to 4 teaspoons curry powder
• 1 cup milk
• Pinch granulated chicken bouillon
• 1/2-ounce honey
• Black pepper
• Chopped basil, for garnish
• Grated Parmesan
• Macadamia nuts, roasted for garnish

INSTRUCTIONS
To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine,
about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.This great lobster ravioli recipe of the curry sauce is ready to serve....great, hot and tasty..enjoy the feasts.

butter-poached-lobster-ravioli.