Lobster Ravioli
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 25
- Saturated Fat
- 12
- Carbohydrates
- 84
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 111
- Sodium
- 1366
- Total: 2 hr
- Prep: 1 hr 30 min
- Cook: 30 min
Ingredients
Filling:
1 1/2 cups chopped cooked lobster meat
1/3 cup ricotta cheese
1 tablespoon grated Parmesan
1 tablespoon minced scallions
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
Ravioli:
2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles
2 cups roasted plum tomato sauce, recipe follows
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish
Roasted Plum Tomato Sauce:
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)
1 cup tomato sauce (your own or store bought)
1/2 cup chicken stock or canned broth
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
- Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
Roasted Plum Tomato Sauce:
- Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;