Lobster Ravioli

Pink Horizon • August 26, 2017 • No Comments

 

Ingredients:

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

Pasta:
1 recipe Pasta Dough

Stuffing:
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

Directions:

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.

Stuffing:
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)

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