Lobster stuffed ravioli

The weather was really nice this weekend so we walked to “China Town” to get some seafood from our favorite fish store Ha Long Fish and Seafood Market .  After perusing the many choices of fresh fish we decided to buy 1 lobster for 8.49/lb with the idea that we would do something new with it.  Whenever we buy lobster we almost always  boil it and eat it with garlic butter.  Don’t get me wrong, it is delicious that way, but it was about time that we try something new – So we created lobster ravioli!   To make the ravioli we use a Kitchen Aid Mixer with a pasta roller and ravioli maker.  You can also use a hand cranked pasta rolling machine.  If you don’t have this equipment you can also use wonton wrappers to make the ravioli – though I highly recommend making your own pasta.

Serves 2-4

Ingredients for the filling

  • 1 1/2 lb lobster
  • lemon wedge
  • 1 tbs of finely chopped chives
  • 1/2 cup ricotta
  • 1 tbs parmesan
  • sprinkle of pepper

Ingredients for the sauce

  • 1/2 cup unsalted butter
  • 1 tbs flour
  • 1 cup chicken stock
  • 2 splashes of dry white wine
  • 1/2 of a small garlic clove minced
  • sprinkling of salt and pepper to taste
  • 2 splashes of cream
  • 2 tbs chopped fresh parsley

Ingredients for the pasta

  • 2 cups of 00 flour OR semolina four
  • 3 eggs

Step 1: Cook lobster using these instructions (But I often omit the salt).

Step 2: Let the lobster cool.  If making this for 2 people take the meat out of the claw in one piece and reserve – if making for 4 people just chop it with the rest.  Remove the rest of the meat from the tail, knuckles, legs etc and chop finely.

Step 3: Make the filling.  Sprinkle the chopped lobster meat with lemon and mix in the chives, ricotta and parmesan. Put the filling mixture in the fridge until ready to use.

Step 4: Make the pasta sheets.  Mix the eggs and flour in your mixer or food processor for a  minute or two on medium setting until the dough holds its shape when you squeeze it. If the dough feels too dry and crumbly add water as needed, a small amount at a time.  If the dough is too wet add more flour. Divide into 3 or 4 pieces and flatten with your fingers. Pass the dough through your pasta roller on setting 1 several times until it is smooth and starts to resemble a sheet of pasta. Then I like to pass it through setting 6 to make thin ravioli sheets.  Let the sheets rest and dry for 15 minutes before passing it through the ravioli maker.

Step 5: Make ravioli.  Carefully feed the magic little ravioli maker with the pasta and your filling. Watch in awe as a sheet of picture-perfect ravioli comes out of the machine as you turn the dial. Let rest for half hour before separating into individual pieces.

Step 6: Make sauce.  Heat butter and flour over medium heat stirring constantly until it darkens slightly (aprox 5 minutes).  Add chicken stock, wine and garlic and continue to cook until some of the alcohol taste softens (aprox 5-10 min). Sprinkle salt and pepper to taste. Once the sauce tastes pretty good add 2 splashes of cream and continue to cook for a few minutes being careful not to boil.

Step 7: Cook ravioli.  Bring several liters of water to a boil and cook ravioli until they float 3-5 min.

Step 8: Take the sauce off the heat and add the 2 lobster claws just for a minute or two to heat them up and then remove from sauce.

Step 9: Right before serving add the parsley to the sauce and spoon onto the bottom of the bowl or plate.

Step 10: Put ravioli on top of the sauce and then the lobster claw on top of the ravioli.

Step 11: Eat!

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About thethirstygourmet

I love creating delicious food and experimenting with new ingredients. This obsession has led me on an interesting journey that is both good for my wallet as well as my soul. Nothing pleases me more than sharing my creations with friends and family and I hope that you will join me on this exploration. -A woman who brews and bakes-
This entry was posted in Appetizer, Cheese, Fish and Seafood, Pasta. Bookmark the permalink.

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