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-