Lobster Ravioli Lasagna Gratin With Heirloom Grape Tomatoes And Asparagus Recipes

LOBSTER RAVIOLI

Steps:

• Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

BAREFOOT CONTESSA'S LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
• Bake for 30 minutes, until the sauce is bubbling.

BAKED SEAFOOD RAVIOLI

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9x13 casserole dish with non-stick cooking spray.
• Cook Ravioli in salted boiling water as directed on bag. Drain well.
• Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
• Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
• Cover loosely with foil and bake for 30 minutes.
• Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley.
• Prep time does not include boiling the ravioli. Hope you enjoy!

LOBSTER AU GRATIN

Steps:

• Heat margarine over medium heat until hot and bubbly, add shallots and saute until soft, about 1 ominute. Sprinkle with flour and stir quickly and constantly for 1 minute. Gradually stir in wine and bring to a boil. Reduce heat to low, add milk and mustard and cook stirring constanly until thick. (Do not boil) Add lobster and cook until lobster is heated, about 5 minutes, stirring constantly. Stir in all but 2 tablespoons parmesan cheese and remove from heat. Divide mixture into 2 au gratin dishes or 1 1/2 cup casserole dish. In small bowl combine parsley, bread crumbs and remaining 2 tablespoons of parmesan cheese and sprinkle half of mixture over each portion. Broil until topping is browned.

LOBSTER RAVIOLI

Steps:

• For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
• Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
• Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
• Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
• Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
• To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.

RAVIOLI LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese., Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
• Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

LOBSTER RAVIOLI

Steps:

• 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 lobster 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 lobster 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.