Category: Pasta -

Lobster Ravioli     

Ingredients:
1 lb Lobster Meat, finely chopped
15oz container of Whole Milk Ricotta
1/2 cup of Parmigginao Reggiano
1 Tbsp Olive Oil
1 Shallot, minced
4 Cloves Garlic
1/4 cup White Wine
2 Tbsp of Fresh Chopped Mixed Basil and Parsley

Preparation:
In a skillet, add the butter and oil over medium heat. Add the shallot, garlic and herbs and cook until translucent. Add the wine and allow it to cook for about 30 seconds, add the lobster meat, season lightly with salt and pepper and cook the mixture together for 1 minute. Turn the heat off and allow the lobster mixture to cool.

In a large bowl, add the ricotta, parmiggiano, and the cooled lobster mixture, mix everything together well, cover and refrigerate for about 30 minutes.

Form ravioli and place them on a baking sheet that has been lined with parchment paper and sprinkled with semolina. Refrigerate ravioli while making the sauce. To cook the ravioli, add them to a big pot of salted boiling water and let them cook for just a few minutes or until they float to the surface, drain them well.

Date added: 2017-12-31
Number of visits: 2739