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.