Lobster Ravioli

Pink Horizon • August 26, 2017 • No Comments



Sauce Part 1:
1 medium onion, diced
2 cloves garlic, chopped
2 T butter
1/2 t red pepper flakes
1/8 C whiskey
1/2 C dry white wine
400 ml stewed diced San Mariano tomatoes

1 recipe Pasta Dough

1/2 medium onion, diced
1 clove garlic, chopped
1 T butter
1/2 t dried tarragon
1/3 C dry white wine
1 C ricotta cheese
1/2 C Parmigiano-Reggiano, shredded
3/4 lb cooked Lobster meat, shredded
kosher salt and black pepper, freshly ground.

Sauce Part 2:
3/4 C cream
1 C Parmigiano-Reggiano
kosher salt


Sauce Part 1:
On medium heat, fry the onions and garlic in butter until almost golden brown.
Add pepper flakes (optional), turn up to high.
Add whiskey and wine. Reduce for 5 min.
Add tomatoes. Stew on simmer, covered until Pasta Dough has been cut into square shapes and stuffed with lobster mix.

On medium heat, fry the onions and garlic in butter until almost golden brown.
Add tarragon and wine. Reduce a little, take off the heat and let cool.
Stir in ricotta, Parmigiano-Reggiano, lobster and adjust salt and pepper.
Stuff the ravioli and put on a gentle boil until done, while finishing the sauce Part 2.

Sauce Part 2:
To the sauce, gradually add cream and Parmigiano-Reggiano alternating, and adjust salt.
Plate ravioli, top with Sauce, more Parmigiano-Reggiano and chopped fresh parsley or tarragon (optional)

Match made in Heaven:

Robertson Chenin Blanc – South Africa
Lively and full of bright melony fruit.

Mulderbosch Chenin Blanc – South Africa
Tropical fruit notes and a tiny hint of oak, light bodied.

Leo Steen Saini Vineyard Chenin – California
Crisp, herb-scented.

Pascal Janvier – France
Aromatic, intense.

Didier Champalou Vouvray – France
Citrus and honeysuckle scented.

Or try IPAs, Pale Ales, and Wheat Ales
(Ithaca Flower Power IPA, Boulder Beer Hazed & Infused Pale Ale)

Please Rate my Recipe
Recipe Title
Lobster Ravioli
Average Rating
5 Based on 2 Review(s)
Categories Pasta
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