Lobster Ravioli With Vanilla Butter Sauce Recipes

LOBSTER RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• To make the dough using a stand mixer fitted with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until the dough starts to come together and form into a ball (it will take a couple of minutes!), you may need to stop and scrape down the sides of the bowl a few times. If the dough is a little dry, add a teaspoon of water at a time and knead. You don't want to add too much water, so I would do it a little bit at a time! The dough should be moist but not super sticky. Divide the dough into two equal balls and wrap them tightly in plastic wrap or a ziploc bag and let sit on the counter for 20-30 minutes.
• If you are going to make the dough by hand, mound the flour on a clean work surface. Make a well in the center of the flour and crack the eggs into the center and beat with a fork. Gradually start to mix the eggs into the flour until it comes together, add a teaspoon of water at a time if the dough is too dry. Knead the dough with your hands (adding a little bit of flour if needed so it doesn't stick), for 4-5 minutes. Shape into a ball, then divide into two separate balls and wrap in plastic wrap or place in a ziploc bag and let sit on the counter 20-30 minutes.
• While the dough is resting, bring a large pot of salted water to a boil. Add the lobster tails to the water and cook 6-7 minutes. Remove the lobster tails with tongs and let cool on a cutting board before using kitchen shears to cut the shell off, then chop up the lobster meat and add to a large mixing bowl.
• Add the olive oil to a skillet over medium heat, stir in the garlic, parsley, lemon juice, crushed red, salt and pepper and cook 2-3 minutes. Add the mixture to the mixing bowl with the lobster meat and stir in the ricotta cheese. Use a rubber spatula and mix well to combine. Set aside.
• Bring a large pot of salted water to a boil.
• Grab your pasta dough, and heavily flour your work surface and a ravioli mold (if using!). Rolle the pasta dough into thin lasagna-like sheets. If you want to use a pasta maker to thin out the pasta you can do that too.
• If using a ravioli mold, lay one sheet of the pasta onto the mold (making sure it's completely covered). Add a tablespoon of the filling into each well. Next, lay the second pasta sheet on top, and use a rolling pin to completely seal together. Turn the mold over to release the ravioli, and use a ravioli cutter (or pizza cutter) to cut apart.
• Add the ravioli to the pot of boiling water and cook 2-3 minutes. Drain and add ravioli to a serving bowl.
• While the ravioli is cooking, make the sauce. Add the butter to a small saucepan over medium low heat. Add the minced garlic and sage and cook, stirring constantly, until butter begins to brown and gives off a nutty aroma (about 5-6 minutes). Remove from heat and toss with the ravioli. Serve immediately!

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 VANILLA BUTTER SAUCE

Steps:

• Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
• Clean the mushrooms and dice and saute in butter in a large sauce pan.
• Add the shallot and mix in the creme fraiche and quickly bring to a boil.
• Season to taste with salt and pepper.
• Add the chives and lobster meat.
• gently blend.
• Simmer for about 5 minutes.
• Remove from heat and cool to room temperature.
• Vanilla Butter Sauce----------------.
• Melt the butter in a small saucepan.
• Add the shallots and simmer until soft.
• Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
• Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
• Continue to add the butter this way-on the heat, off the heat.
• Season to taste with salt and pepper and remove from the heat.
• Scrape the vanilla bean and whisk it into the sauce.
• Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
• Putting it together--------------------.
• Roll out your pasta dough by machine or hand and lay flat.
• It should be about 5 inches across.
• Place about 1/2 T of lobster mixture, 4 to a row.
• Repeat and top with a fresh sheet of dough.
• Press down with hands and cut into squares.
• Crimp with a fork.
• Repeat.
• You can use won ton wrappers if you prefer.
• Put ravioli into a boiling pot of salted water-they cook very fast.
• When they float to the surface they are done.
• Remove, drain and place in a serving dish, topped with the sauce.
• By the way, I double the sauce!

BROWN BUTTER LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!