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.