perfect for a holiday dinner! recipe courtesy of one our customers. Thanks Barbara!
Lobster Filling:
2 cups cooked fresh lobster meat, chopped
10 oz ricotta cheese
1 large egg, beaten
1/3 cup grated parmesan cheese
¼ cup shredded parmesan cheese
Shredded mozzarella (to bind)
Half & half or cream, to moisten
¼ cup chopped parsley
Salt and fresh-ground black pepper to taste
Pink Sauce:
1/4 cup olive oil
2-3 heaping T. garlic, finely chopped
1-15 oz can diced tomatoes in juice (any kind), pureed
10 fresh basil leaves, julienned
1/4 cup heavy cream or half & half
1/2 cup fresh-grated parmesan cheese
Salt and fresh-ground black pepper, to taste
Stuffing the Ravioli:
~ 48 (3-by-3-inch) wonton wrappers
1 egg white plus 1 tablespoon water
Flour
Directions:
To make filling: Combine all ingredients and blend well. Mixture should be thick and not too wet. Add extra cheese if necessary to get the right consistency. Refrigerate 30 minutes before using. (Can be made a day ahead.)
To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)
To fill ravioli: Working on a piece of wax paper with a sprinkle of white flour, spoon a heaping tablespoon of filling in center of each wonton wrapper. Lightly beat egg white with 1 tablespoon water. Using a small paintbrush, moisten all edges of wrapper well with beaten egg white wash. Fold wrapper diagonally and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead and refrigerate.)
Bring a large pot of water to a boil and drop in filled wontons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well. Pour sauce over raviolis and serve with additional parmesan cheese. They are also good if you want to pan-sear them just before serving.
These freeze well UNCOOKED. Makes ~ 4 dozen raviolis.
Lobster Filling:
2 cups cooked fresh lobster meat, chopped
10 oz ricotta cheese
1 large egg, beaten
1/3 cup grated parmesan cheese
¼ cup shredded parmesan cheese
Shredded mozzarella (to bind)
Half & half or cream, to moisten
¼ cup chopped parsley
Salt and fresh-ground black pepper to taste
Pink Sauce:
1/4 cup olive oil
2-3 heaping T. garlic, finely chopped
1-15 oz can diced tomatoes in juice (any kind), pureed
10 fresh basil leaves, julienned
1/4 cup heavy cream or half & half
1/2 cup fresh-grated parmesan cheese
Salt and fresh-ground black pepper, to taste
Stuffing the Ravioli:
~ 48 (3-by-3-inch) wonton wrappers
1 egg white plus 1 tablespoon water
Flour
Directions:
To make filling: Combine all ingredients and blend well. Mixture should be thick and not too wet. Add extra cheese if necessary to get the right consistency. Refrigerate 30 minutes before using. (Can be made a day ahead.)
To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)
To fill ravioli: Working on a piece of wax paper with a sprinkle of white flour, spoon a heaping tablespoon of filling in center of each wonton wrapper. Lightly beat egg white with 1 tablespoon water. Using a small paintbrush, moisten all edges of wrapper well with beaten egg white wash. Fold wrapper diagonally and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead and refrigerate.)
Bring a large pot of water to a boil and drop in filled wontons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well. Pour sauce over raviolis and serve with additional parmesan cheese. They are also good if you want to pan-sear them just before serving.
These freeze well UNCOOKED. Makes ~ 4 dozen raviolis.
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