Lobster Ravioli With Tomato Cream Sauce Recipe 425

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Steps:

• Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
• To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
• Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
• Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
• Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
• Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
• Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

LOBSTER RAVIOLI

Steps:

• Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about 8 inches wide. The wall needs to be about 2 inches high. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.Using a fork, beat the eggs together with the olive oil, water and salt.
• Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over the board. When enough flour has been incorporated into the egg mixture where it won't go everywhere, start to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands.
• When the mixture has really come together, then you really start kneading. You will have to knead for 10-15 minutes, really putting your weight into it.When the dough is done, it will be smooth and velvety. Once a good consistency, wrap in saran wrap and let sit for 1 hour. Once the filling is ready, set up the pasta machine attachment on the stand mixer. Take a quarter of the dough and flatten it.
• Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
• Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tbsp of the filling and place it in each well. Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. (Don't press too hard, other wise it could stick to mold) Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)
• Preheat oven to 425°F. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Brush with some olive oil, salt and pepper and bake for 10-15 minutes or until meat is firm and opaque. Remove the lobster meat from the shell, finely chop it and add to large bowl.
• In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and has a nutty flavor, about 3 minutes. Add the garlic and crushed red pepper and cook another 30 seconds. Remove the butter from the heat and add to the bowl with the lobster. Stir in the ricotta, parsley, lemon zest, salt and pepper. Set the filling aside.
• Bring large pot of salted water to boil for ravioli.
• Heat the butter and oil in a medium skillet over medium heat. Add the shallots and cook for 5 minutes, or until fragrant. Add the garlic and cook another 30 seconds.
• Stir in the crushed tomatoes and cook on low for 15 minutes. Add the cream, Parmesan, parsley and basil and cook on low for another 10 minutes. Season with salt and pepper.
• Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the tomato cream sauce. Top with some additional cheese and herbs if desired.

LOBSTER RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• For the dough: Mix together the pastry flour and semolina. Add the olive oil, salt, and eggs and knead into a smooth dough. If necessary, add a little cold water. Cover the dough and let rest for 30 minutes.
• For the lobster: Put the lobster head first into boiling water for 3 minutes, remove, and rinse with cold water. Crack the lobster and remove the lobster meat from the tail, claws, and joints. Stir together 125 grams (approximately 1/4 pound) of the lobster meat with the creme fraiche and then puree. Season the lobster puree with the orange zest, salt, and pepper. Cut the remaining lobster meat into small cubes and stir into the lobster puree. Stir in the basil.
• To make the ravioli: Divide the dough into two pieces. Roll out each piece of the dough on a floured surface into a thin sheet. Place a teaspoonful of the lobster filling at intervals of about 5 cm (approximately 2 inches) on one sheet of the dough. Brush the edges around each spoonsful of filling with egg white. Top with the second piece of dough and press well. Then cut the dough into squares. Let rest and lightly dust with flour.
• To make the sauce: Place the white wine and lobster stock in a pot, bring to a boil, and then let simmer until reduced by about half. Then add the cream and creme fraiche and again simmer. Place the tomatoes in a pot of boiling water, remove, peel, quarter, core, and dice finely. Add the tomatoes to the sauce and let simmer about 5 minutes. Finally, stir in the lobster butter and season with salt and pepper.
• To serve: Place the ravioli in boiling salted water and cook for about 4 minutes. Drain.
• Place the drained pasta into the sauce and toss to coat. Arrange the ravioli on the plates. Garnish with basil and serve sprinkled with pink pepper.

LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE RECIPE - (4.2/5)

Steps:

• Prepare the pasta dough, cover and set aside.Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside. Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.Roll you pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point you can freeze the raviolis for later or boil.Bring a large pot of salted water to a boil.Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up. Remove from heat and stir in cream. Add cheese to taste, then check seasonings.Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

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;

LOBSTER RAVIOLI WITH A LIGHT TOMATO VODKA SAUCE

Steps:

• Bring salted pasta water to a boil in a large stock pot over high heat.
• For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
• Or finely chop the tomatoes by hand if no food processor is available.
• Heat olive oil in a large skillet over medium heat.
• Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
• Cook until garlic is lightly browned, about 3 minutes.
• Next, carefully add the finely chopped tomatoes.
• Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
• (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
• Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
• Stir in the fresh basil.
• Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
• If your choose, remove the garlic cloves from the sauce.
• Drain pasta and mix in a serving bowl with 3/4 of the sauce.
• Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
• Please sauce your pasta of choice to taste, and enjoy the leftovers!
• Pasta may be topped with grated cheese and chopped parsley before serving.
• Enjoy!

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Steps:

• Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
• To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
• Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
• Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
• Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
• Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
• Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.