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Lobster Ravioli

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Tuscan White Bean and Tuna Salad

Grilled Aubergine Slices

Cran-Apple Crisp

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 10 servings

Ingredients

Ravioli Filling:

1/2 lb butter

1/4 lb flour

1/2 onion

2 bay leaves

2 cloves

1 pt. milk

1/2 lb lobster meat (in large chunks)

1/2 cup sherry

1 Tbs Lobster base

1/4 cup chopped scallions

salt and pepper

Pasta Dough:

1 1/2 cup flour

1 Tbs oil

1 egg

1 egg white

1/4 tsp salt

Tomato Basil Sauce

1/2 cup olive oil

4 cloves garlic, chopped

3 cups diced onions

1 cup diced carrots

2-28 oz cans whole tomatoes

8 oz can tomato puree

4 cloves

1 Tbs basil

1 tsp thyme

2 bay leaves

1 cup chopped parsley

2 Tbs sugar

2 cups white wine

Directions

Ravioli Filling:

Make a very thick white sauce by melting butter in sauce pot, adding flour. Cook, stirring constantly, for 2 minutes. Add onions, bay leaves, cloves, milk. Stir, bring to a full boil. Sauce should be very thick. Remove from heat, add remaining ingredients. Cool.

Pasta Dough:

Put flour in mixing bowl. Whip together other ingredients, add to flour. Mix until dough is moist, but not sticky, and smooth. Rest for 30 minutes before rolling into ravioli sheets. Brush sheets with egg wash, place filling on sheets. Top with another pasta sheet. Cut with ravioli cutter. Cook in plenty of boiling salted water until pasta is cooked al dente.

Tomato Basil Sauce:

Brown vegetables in olive oil. Add remaining ingredients. Simmer slowly for about 1 hour. Strain. Keep warm.

To Serve:

Heat 3 ravioli's in boiling water. Place on plates. Ladle sauce over pasta. Top with julienne vegetables, sautéed in butter. Arrange lobster claw meat between each ravioli. Sprinkle whole dish with fresh grated parmesan. Add 9 buds of basil to centre of plate.

Joseph Feener, Chef Samoset Resort

Nutrition facts

Serving Size 1 serving
Calories 637
Calories from Fat 294 (46%)
% Daily Value*
52%Total Fat 34g
71%Saturated Fat 14.2g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 14.6g
33%Cholesterol 98mg
30%Sodium 731mg
47%Potassium 1632mg
21%Total Carbohydrate 62g
31%Dietary Fiber 7.8g
Sugars 22g
Sugar Alcohols 0g
34%Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.