Lobster Ravioli

Total Time:
52 min
40 min
12 min

4 servings

  • 1 (750-milliliter) bottle dry white wine
  • 3 cloves garlic, crushed and roughly chopped, plus 2 cloves garlic, chopped
  • 2 tablespoons chopped shallots
  • 1 cup fat-free half-and-half
  • 1 1/2 cups yogurt cheese, divided, recipe follows
  • 1 (8-ounce) lobster tail
  • 1/2 lemon
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh basil, plus additional minced fresh basil for garnish
  • 1 egg, beaten
  • 24 (4-inch square) wonton wrappers
  • 1/4 cup finely grated Parmesan, for garnish
  • Pour bottle of wine into a non-reactive saucepan. Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced to 1 cup. Strain through a fine strainer into another non-reactive saucepan. Add the half-and-half and simmer until thick; do not let boil. Whisk in 1 cup of the yogurt cheese to thicken. Simmer until just heated through and then remove from heat and keep warm.

  • Preheat the broiler.

  • Split the lobster tail lengthwise and then sprinkle with lemon juice. Place under the broiler and cook until done, about 5 minutes. Let cool. Remove from shell then slice into 1/4-inch circles. Set aside.

  • In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth. Fold the pesto into the remaining 1/2 cup yogurt cheese. Arrange 4 wonton wrappers on a sheet tray. Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around. Brush the wonton wrapper with the beaten egg. Top with another wonton and press firmly with a fork all the way around edges. Cover ravioli with a damp cloth and repeat until you have made 12 ravioli.

  • In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes. Ravioli are done when they rise to the top. Remove ravioli with a slotted spoon and toss with the sauce. Sprinkle with Parmesan and minced basil.

Yogurt Cheese:
  • 1 pint plain non-fat yogurt

  • Special Equipment: cheesecloth

  • Line a strainer with cheesecloth. Place the strainer over a bowl. Pour the yogurt into the cheesecloth. Cover and refrigerate for at least 2 hours, or overnight. Discard the liquid in the bowl.

  • Yield: about 1 1/2 to 1 3/4 cups

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