Lobster Ravioli


This recipe is a bit of work and time consuming to prepare, but well worth it.  To save on time, wonton wrappers can easily be used in place of the ravioli dough.  To save money, imitation lobster and crab meat are surprisingly good substitutes and taste great!

Lobster Ravioli With Crabmeat Cream Sauce

Ingredients:

Lobster filling:

  • 2 ounces unsalted butter
  • 1 garlic clove, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crab meat
  • 2 ounces cognac
  • 2 ounces ricotta cheese
  • kosher salt
  • fresh ground black pepper
  • 1 tablespoon chopped chives
  • 1 egg white, slightly beaten (for assembly)

Sauce:

  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crab meat
  • 2 ounces cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • 1 tablespoon chopped chives

Ravioli dough:

  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • water, as needed
  • 1 pinch salt
Instructions:

To prepare the filling:  In a large skillet, melt butter and saute garlic and shallots, over medium low heat, until golden brown.  Add lobster, crab, and chives and saute 2 to 3 minutes.  Remove pan from heat and add cognac (otherwise it could flame up!)  Return to heat and let reduce 2 minutes.  Remove filling from heat and let cool down 30 minutes, then chop into small chunks and combine with the ricotta.  Season well with salt and pepper.

To prepare the ravioli dough:  Combine all the ingredients and mix until well blended.  Knead on a floured surface until smooth.  Divide dough into two equal portions and roll each to a thickness of 1/8th-inch trying to make them approximately the same size.

To assemble the raviolis:  Lay the first piece of dough on a lightly floured work surface.  Place 1/4-ounce mounds of filling in even rows on dough about 2 inches apart.  Use a pastry brush to brush around filling with the egg white.  Place second piece of dough on top of filling.  Use your fingers to gently press around filling to cause the top dough to adhere to the bottom dough.  Use a round ravioli cutter to form individual raviolis.  You can also use a pizza cutter and make ravioli squares.  Place individual raviolis on a baking sheet lightly sprinkled with semolina (so they don’t stick to the pan).

To cook ravioli:  Bring a large pot of salted water to a boil.  Gently add ravioli to pot and cook until al dente, about 8 to 10 minutes.

To make the sauce:  Heat a skillet over medium heat and add butter and shallots and saute until translucent, about 5 minutes.  Add crab meat and cook another 2 to 3 minutes.  Remove from heat and add cognac.  Place back on burner until cognac evaporates.  Stir in the tomato sauce, cream, and season with salt.  Cook until reduced by half.  Add the cooked ravioli to the sauce and cook for 1 minute.  Garnish with chives.

Servings Per Recipe: 4