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Lobster Ravioli in Champagne Cream Sauce

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Ingredients

  • Ingredients:
  • 4 lobster tails
  • 4 tbsp. butter
  • 3-4 shallots, finely minced
  • 2 cloves garlic, minced
  • 3-4 oz. cremini mushrooms, finely chopped
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese
  • Salt and pepper
  • 2 1/2-3 batches homemade pasta
  • For the sauce:
  • 6 tbsp. butter, divided
  • 2 shallots, finely minced
  • 2 carrots, peeled and thinly sliced
  • 2 tbsp. tomato puree
  • 1 1/2 cups chicken stock
  • 3/4 cup Champagne
  • 3 tbsp. flour
  • Heavy cream

Details

Preparation

Step 1

Remove the meat from the lobster tails. Roughly chop and set aside. In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and saute for a few minutes. Add the chopped mushrooms and saute a few minutes more. Once the shallots are tender, add the lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When the lobster is cooked, transfer the mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add the ricotta cheese and Parmesan cheese, and season with salt and pepper. Mix well.

Roll out pasta into long sheets. Scoop a couple teaspoons of the lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around the filling balls (if the sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut the ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until the remaining filling and/or pasta is used up.

(At this point, you can cook the ravioli in boiling water or freeze them.)

If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30-60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7-9 minutes).

To make the sauce, melt 3 tablespoons of butter in a skillet. Add the shallots and carrots and saute until the shallots are tender. Add the tomato puree to the skillet, stir, and cook until the tomato has begun to caramelize a bit, 2-3 minutes. Add in the chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once the sauce has reduced, in small saucepan melt the 3 tablespoons of remaining butter. Add the flour and whisk, cooking 2-3 minutes to form a roux. Add the roux to the skillet and mix well. Whisk in heavy cream until sauce has reached the desired consistency (I also added in more champagne at this point). Pass the sauce through a strainer to remove the carrots and shallots. Serve warm atop the ravioli.

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