Lobster Ravioli

By Tiller

Ingredients

• 2 oz unsalted butter
• 1 clove garlic, chopped
• 1 tbsp chopped challots
• 16oz cooked lobster meat
• 4 oz cooked snow crabmeat
• 2 oz Cognac
• 2 oz Ricotta cheese
• salt
• pepper
• 1tbsp chopped chives
• pasta dough, recipe follows
• egg white, slightly beaten
• Crabmeat Cream Sauce
• 2 oz unsalted butter
• 1tbsp chopped shallots
• 4 oz whole chunk Maryland crabmeat
• 2 oz Cognac
• 5 oz tomato sauce
• 10oz heavy cream
• salt

Preparation

Step 1

For the lobster ravioli, in a large saute pan, add butter and melt. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. season with salt & Pepper
Lay out the first piece of pasta dough on the table and place 1/4 oz mounds of stuffing 2 inches apart.
Using a pastry brush, brush egg white around each bit of stuffing making the dough damp , not wet.
Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan , sprinkle with semolina. Gently place the ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce;
Using a 12 inch saute pan at med heat, add butter , shallots and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat and cook off the alcohol.
(Please beware; the Cognac will create a large flame) Once the flame stops , add the tomato sauce and cream with salt and cook until it reduces halfway and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving, garnish with chives.

Pasta Dough;

8 oz durum flour
8oz semolia
1 egg
water, as needed
pinch salt

Add all the ingredients into a large bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece just enough to prevent sticking and roll out with a rolling pin to about 1/8 of an inch. Repeat with second piece, making it as close to the shape as the first.