Michelle DeRaps Recipe

Lobster Ravioli

By Michelle DeRaps michellederaps


Rating:
Serves:
4-6
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

YUMMY!!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
From the filling to the sauce, this is one delicious recipe. These ravioli's are a wonderful dinner to prepare and serve to special someone. One bite of these ravioli and they'll know how much you love them!

A perfect dish for Valentine's Day, an anniversary or when you want to show someone how much you care.

Ingredients

FILLING
olive oil
1-2
shallots, chopped
2 c
cooked lobster meat, chopped roughly from 3- 1lb. lobster (set aside ΒΌ cup or so of lobster meat for the sauce),
2 pinch
parsley
1/2 lb
ricotta cheese
3-4 Tbsp
parmigiano-reggiano, grated
pinch
salt and pepper
6
pasta sheets - or make your own!
PASTA DOUGH
1 c
semolina flour
1 c
all purpose flour
2 large
eggs
1 Tbsp
olive oil, extra virgin
SAUCE
olive oil, extra virgin
shallots
garlic
mushrooms handful (optional, I like them )
1/4 c
lobster meat
1 c
cream (warm in microwave so it won't curdle)
1/2 c
tomato sauce
a few basil leaves chopped
salt and pepper to taste

Directions Step-By-Step

1
Cook shallots in olive oil on medium high heat.
Once the shallots have softened, add lobster meat and parsley. Take the pan off the heat and mix in the ricotta and Parmesan. Taste filling and season with salt and pepper to taste.
2
On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. (I was able to make about 12 ravioli's on one sheet but it depends on the size of your pasta sheet.) Wet with egg wash (1 egg and a T Water) the pasta in between the filling creating the borders of the ravioli's so they seal properly.
3
Top off with another pasta sheet.
Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling. Cut each ravioli out with a pizza roller.
Ensure the ravioli's are well sealed again (or they will open up in the water when cooking).
4
In a large pot of boiling water, cook the ravioli's for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)
5
LOBSTER SAUCE - for 4 servings
If you want to make this sauce even more lobster-ey, cook the shells in the sauce and strain out.Cook shallots and garlic in oil.
Add mushroom slices and cook on high heat.
When the mushrooms have softened, add lobster meat, tomato sauce and heated cream.Turn down the heat and let the sauce simmer until it has slightly thickened.
Add salt and pepper to taste.
Add basil last.
6
PASTA DOUGH
For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Main Ingredient: Fish
Regional Style: Italian
Hashtags: #lobster, #ravioli

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26 Comments

user
sheila stevens stevshe
Apr 22, 2014
Tara, I added some scallops to the sauce. They tasted great. Gave some great texture.
user
sheila stevens stevshe
Apr 22, 2014
Thanks for the great recipe. Although I have made pasta from scratch before, I had never tried ravioli . Turned out great. I had some extra filling and sauce left over ( I doubled the recipe) so made it into a lasagna . It was just as yummy as the ravioli. Because the company I was serving loves scallops I threw some into the sauce as well . It worked great . In my mind the mushrooms were a must. They added a lot to the dish .
user
sheila stevens stevshe
Apr 22, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Sandyjo Kelley sandyjo12
Feb 13, 2014
Have you tried throwing the filling and the sauce together and serve over pasta???? Does this sound logical?
user
Rachel C rachvegi3
Feb 13, 2014
John I have made gluten free pasta dough before: there are thousands of recipes for GF pasta dough online. I would just google it and hundreds of recipes will pop up. It is absolutely possible :)