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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

  1. Clean and mince lobster meat into ½-inch pieces
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. When ready to serve, place two raviolis onto serving plate and spoon the tomato broth onto the raviolis.
  7. 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

  1. Roughly chop the plum tomatoes, add to a bowl and then season with salt and black pepper, and add olive oil,
  2. sprigs of basil, chopped onion and minced garlic. Refrigerate overnight to allow tomatoes to soften and flavors to develop.
  3. Pass through a fine mesh strainer placed over a bowl, and then add tomato juice and strain again.
  4. 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