Entreé
Lobster Ravioli
with Tomato & Garlic Broth
INGREDIENTS
LOBSTER RAVIOLI
- 1 ½ lb Cooked Lobster Meat
- 1 T Extra Virgin Olive Oil
- 1 T Butter (Unsalted)
- 2 clvs Garlic, minced
- 1 Shallots, minced
- ¼ c Brandy
- 1 T Basil, chopped
- ¼ c Ricotta Cheese
- ½ t Sea Salt
- ¼ t Ground Black Pepper
- 24 Wonton Wrappers
- 6 leaves Basil
TOMATO & GARLIC BROTH
- 4 Plum Tomatoes, cut in half
- 1 t Sea Salt
- ½ t Ground Black Pepper
- 1 T Extra Virgin Olive Oil
- ½ Onion, small, roughly chopped
- 2 clvs Garlic, minced
- 1 T Extra Virgin Olive Oil
- 1 c Tomato Juice
- 4 sprigs Basil, cut half into chiffonade
INSTRUCTIONS
FOR THE LOBSTER RAVIOLI
- Clean and mince lobster meat into ½-inch pieces
- In sauté pan, heat olive oil and butter over medium heat; add garlic and shallot/onion and cook 2-3 minutes until translucent. Add brandy or sherry and reduce for 2-3 minutes. Add lobster and fresh basil and heat through for 1-2 minutes.
- Remove from pan and cool for 30 minutes, until close to room temperature. In large bowl, combine lobster mixture with ricotta and whisked egg. Season with salt and pepper.
- On a flat surface, spread out 24 wonton wrappers. Working with 4 at a time, and keeping the rest covered, spoon 1 tbs. Of lobster filling into the center of each. Brush a little water on the outer rim of the filled wrapper and top with a wrapper, pressing gently around the filling and the edges of the wrappers to seal. (ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours. They may also be frozen for up to 2 months).
- Bring a large pot of well salted water to a boil, drop in the ravioli in batches and cook for 30 seconds to a minute, until ravioli floats to top. Gently remove and drain thoroughly; drizzle with olive oil to keep separate.
- When ready to serve, place two raviolis onto serving plate and spoon the tomato broth onto the raviolis.
- Warm additional lobster pieces in olive oil and top ravioli. Garnish with a fried basil leaf and drizzle with extra virgin olive oil: serve immediately. Enjoy
* if desired, deep fry the basil leaf in canola oil until crispy. Gently remove and place on paper towel to dry
FOR THE TOMATO & GARLIC BROTH
- Roughly chop the plum tomatoes, add to a bowl and then season with salt and black pepper, and add olive oil,
- sprigs of basil, chopped onion and minced garlic. Refrigerate overnight to allow tomatoes to soften and flavors to develop.
- Pass through a fine mesh strainer placed over a bowl, and then add tomato juice and strain again.
- Adjust seasoning with additional salt and black pepper to taste. Bring to a simmer on low heat, add chiffonade of basil and serve over lobster ravioli
Source: Anyone Can Cook
Created 2023-01-26 11:44:46 – Last Modified 2024-02-02 09:29:54