Lobster Ravioli

Use wonton wrappers if you don't want to make the pasta sheets. I add a little of my marinara sauce to the cream sauce for a light tomato sauce.
Photo by Lee C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ravioli Dough (make in pasta machine on medium or you can just buy it)

  • 1

    lb. lobster meat

  • 1/4

    lb. fresh mushrooms

  • 2-1/2

    tsp. butter

  • 1

    tsp. mint shallots

  • 2

    cups light cream (I used 1 cup heavy cream)

  • 2-1/2

    tsp. flour (I used 3 Tsp.)

  • 2 or 3

    tsp. quality light sherry

  • Salt & ground pepper to taste

  • Sauce:

  • 2

    cups light cream

  • 2

    tsp. butter

  • 2

    tsp. flour 1/2 oz. brandy

  • 1/4

    tsp. paprika

  • Salt & pepper to taste

  • Cook Ravioli:

  • 3

    quart pot pinch of salt

  • 2-1/2

    quarts water

  • dash of oil

Directions

Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms. In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool. Roll out 2 ravioli pasta sheets. Mark out 2 1/4" x 2 1/4" squares. Add 3/4 tsp. of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking). Sauce: Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler. Cook Ravioli: Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer. Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley.

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