Lobster Ravioli with Crabmeat Cream Sauce

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
30 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Lobster Ravioli:
  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt
  • Pepper
  • 1 tablespoon chopped chives
  • Pasta dough, recipe follows
  • Egg white, slightly beaten
  • Crabmeat Cream Sauce:
  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crabmeat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt
  • Pasta Dough:
  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water, as needed
  • Pinch salt
Directions
Crabmeat Cream Sauce:

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. 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 and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce 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 sprinkled with semolina. Gently place 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 medium 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 to 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 half way 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:

Add all the ingredients into a large mixing 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 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.


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4.6 54
I make this a lot because it's soooo delicious. TBH, you can use crabmeat for all, instead of lobster. I make my own pasta, which is quite easy, if you have a pasta rolling machine. The key is, you really NEED the cognac or brandy. I have a friend who said the alcohol wasn't necessary so I made it once without the hooch. He agreed it wasn't right but I was then able to add the cognac to the sauce and it was much better. I will say, you may need to add a lot of extra prep time unless you're a professional pasta maker. item not reviewed by moderator and published
This sauce is awesome! I doubled the crab meat in the sauce (I used Maine crab meat purchased at my local seafood market.) and used Courvoisier for the cognac. Very easy and delicious! item not reviewed by moderator and published
This turned out great! I used Brandy because that's what I had on hand and it was delicious. item not reviewed by moderator and published
This sauce is to die for!!! If you ate enough of it you probably would die. Extremely high in fat and calories, but definately worth it a couple of times a year. I used 1 oz each of cream sherry and dry sherry and it really was fantastic. Will not be making the lobster ravioli because I just don't have time, but this sauce would be good on just about anything. Yum!! item not reviewed by moderator and published
At the end of all this work, I flub pond the dish lacking in flavor and texture. Sorry, it was thin, watery and not worth the expense of the ingredients. item not reviewed by moderator and published
Amazing! We have made the ravs and they are delicious, but the sauce is just amazing over fresh pasta. This is now a yearly xmas eve recipe. We like to use sherry instead of cognac for a sweeter flavor. item not reviewed by moderator and published
Flavors and textures that this recipe provides...the recipe gave me a SEAFOOD recipe technique that is reliable. For whatever reasons, when any of us cannot get seafood ingredients listed...the recipe IS a seafood recipe. Following the recipe directions BUT substituting seafood type ... shrimp, monkfish, calamari...end result is a terrific flavor..like many other reviews state. Encourage seafood lovers to try this one several times and use what you can get at local grocery stores. Annie, Fremont, CA item not reviewed by moderator and published
I purchased home made raviolis from the local Italian store. Didn't feel like messing with the mess of making my own from scratch. As for the sauce, it was delicious! easy to make. Felt really guilty eating it, it was loaded with heavy cream and butter. No sure if I will make it again because its fating. item not reviewed by moderator and published
I don't eat seafood, but love to cook. I have made this recipe now 3 times and everyone who has eaten it said it was the best ravioli they have ever had! Coming from a Sicilian family, it is xmas eve tradition to do a seafood feast and I added this on the menu last year, which people were literally licking their plate clean. I am about to make it again this year and had to look at the recipe for the grocery list, so I thought I would write the review. It does get expensive, but if you are lucky like I was last year, the seafood counter will make a mistake and charge you $3.99 for 6 lobster tails : I also found a cheaper way to do the crab sauce is buying canned crab meat. The can was $6.99 for a full pound of meat vs $14.99 lb for crab legs, which only gives you a few ounces of actual meat. Last year the crab meat cost me $40, so this was a great way to trim the cost. item not reviewed by moderator and published
This was very tasty! Saw some imitation crab in my freezer and thought hmmm-will try this recipe. Put it over ziti-used my home made red sauce, doubled everything-fried meatballs, antipaste...delicious! item not reviewed by moderator and published

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Lobster Ravioli

Recipe courtesy of Guy Fieri