Lobster and Mascarpone Holiday Ravioli with Truffle Butter
Lobster and Mascarpone Holiday Ravioli with Truffle Butter might be It is a good option if you're following a pescatarian diet. Head to the store and pick up basil leaves, lobster meat, eggs, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 2 hours and 55 minutes.
Instructions
1
Heat butter and olive oil in a large skillet.
Ingredients you will need
Olive Oil
Butter
Equipment you will use
Frying Pan
2
Add shallots and cook until soft and translucent, about 3 minutes.
Ingredients you will need
Shallot
3
Remove pan from heat and add brandy. Turning pan away from you, carefully light with match to flambe.
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Brandy
Equipment you will use
Frying Pan
4
Add white wine and cook until reduced to syrup-like consistency, about 10 minutes.
Ingredients you will need
White Wine
Syrup
5
Add lobster meat, cooking until just warmed through.
Ingredients you will need
Lobster Meat
6
Remove from heat and place into a large mixing bowl and allow to cool.
Equipment you will use
Mixing Bowl
7
In a medium bowl, combine mascarpone cheese with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste.
Ingredients you will need
Mascarpone
Salt And Pepper
Nutmeg
Basil
Egg
Equipment you will use
Bowl
8
Add to lobster and shallot mixture and combine well. Taste to adjust seasoning. Cover and set aside. If not using immediately, store in the refrigerator for up to a day.
Ingredients you will need
Seasoning
Lobster
Shallot
1
Using a pasta roller, roll out pasta into thin sheets.
Ingredients you will need
Pasta
Roll
2
Cut out shapes for the tops and bottoms of the ravioli using cookie cutters (bells, snowmen, trees, gingerbread boys and girls, snowflakes, stars, wreaths, etc.).
Ingredients you will need
Ravioli
Cookies
Equipment you will use
Cookie Cutter
3
Place pasta shapes on a floured dishtowel and cover so that pasta does not dry out.
Ingredients you will need
Pasta
4
Cut out smaller shapes to decorate ravioli tops. Using a small, sterilized paintbrush, dip into the egg white and attach smaller pasta decorations onto raviolis. Be sure to completely decorate the top ravioli cutouts before filling. Cover with floured dishtowel. You should have an equal amount of ravioli bottoms without decorations and ravioli tops with decorations.
Ingredients you will need
Egg Whites
Ravioli
Dip
Pasta
5
Working with 1 ravioli at a time, place a spoonful of filling in the center of 1 ravioli bottom cutout. Using the paint brush, brush egg white all over the pasta edges around the filling.
Ingredients you will need
Egg Whites
Ravioli
Pasta
6
Place the matching ravioli top with decorations atop the filling (decorations face side up) and press to seal the edges, pinching together with a fork. Cover, until all of the ravioli shapes are made. If not using immediately, store in an air-tight container in the refrigerator for up to a day. If freezing, separate ravioli on a lightly floured baking sheet and cover with plastic wrap until frozen so that ravioli doesn't stick together. Once frozen, store in a freezer-proof sealable plastic bag or airtight container for up to a month.
Ingredients you will need
Ravioli
Wrap
Equipment you will use
Baking Sheet
Plastic Wrap
Ziploc Bags
7
Make Truffle Butter Sauce: Into the bowl of an electric mixer, add butter and 1/4 teaspoon salt. Using a paddle attachment, cream until smooth.
Ingredients you will need
Butter
Cream
Sauce
Salt
Equipment you will use
Hand Mixer
Bowl
8
Add chopped truffles and mix until just blended, being careful not to "cream" the truffles into the butter.
Ingredients you will need
Truffles
Butter
Cream
9
Place in bowl, cover and refrigerate a minimum of 5 hours or preferably overnight so that the truffles infuse the butter.
Ingredients you will need
Truffles
Butter
Equipment you will use
Bowl
10
Remove butter and allow it to come to room temperature. In a medium saucepan over medium heat, add the butter. Melt until warm do not let it come to a boil. Keep warm over low heat.
Ingredients you will need
Butter
Equipment you will use
Sauce Pan
11
Meanwhile, bring a large shallow saucepan of salted water to boil. Carefully slide in raviolis. Cook until al dente. About 10 minutes if using ravioli immediately; 12 minutes if using refrigerated ravioli and 15 minutes for frozen.
Ingredients you will need
Ravioli
Water
Equipment you will use
Sauce Pan
12
Remove raviolis with a slotted spoon and lay on paper towels to absorb excess water.
Ingredients you will need
Ravioli
Water
Equipment you will use
Slotted Spoon
Paper Towels
13
Place ravioli on plates and drizzle with truffle butter.
Ingredients you will need
Ravioli
Butter
14
Combine the flour and salt, to taste, and mound on a work surface. Make a well in the center and add the eggs and olive oil, if using. Carefully, beat the eggs with a fork until well mixed. Gradually begin incorporating the flour into the egg mixture with the fork. When enough of the flour has been incorporated so that the dough can be worked by hand, begin kneading the dough, adding more flour to prevent the dough from becoming too sticky. Knead vigorously for about 10 minutes until the dough is smooth and satiny to the touch, and when cut in half, is completely smooth, with no air holes or gluten strands visible. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes in order to relax the gluten.
Ingredients you will need
Olive Oil
Dough
All Purpose Flour
Egg
Salt
Wrap
1
The amount suggested below for each puree is enough to color 1 recipe for standard pasta dough. Should you wish to prepare 2 or 3 different pasta colors, divide the quantities of dough and purees and color accordingly. If using small quantities, it is simpler to mix ingredients in a bowl, rather than on a flat surface.
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Pasta Dough
Dough
Pasta
Equipment you will use
Bowl
2
Mix the puree together with the eggs and proceed with the master recipe for the pasta. To compensate for extra moistness, you may need to incorporate extra flour into the dough when kneading it.
Ingredients you will need
Dough
All Purpose Flour
Pasta
Egg
1
Steam 1/2 pound of spinach with water clinging to its leaves, covered for 2 minutes, or Swiss chard for 5 minutes. Rinse in cold water and squeeze the leaves as dry as possible. Puree the spinach in a food mill or processor.
Ingredients you will need
Swiss Chard
Spinach
Water
1
Trim, wash, pat dry, and finely chop 6 tablespoons of mixed fresh herbs, such as parsley, sorrel, thyme, sage leaves, tarragon, lovage, marjoram, basil, dill, dandelion, arugula. However, the strong herbs---thyme, dill, sage, savory, marjoram, and tarragon---do not marry well with some others, so choose your herb mixture carefully.
Ingredients you will need
Herbs
Sage
Marjoram
Tarragon
Arugula
Parsley
Sorrel
Basil
Thyme
Dill
1
Bake a small unpeeled beets in a preheated 400 degrees F oven for 45 to 60 minutes or until tender. Peel and puree in a food processor.
Ingredients you will need
Beet
Equipment you will use
Food Processor
Oven
1
Add a generous pinch of ground saffron to the eggs in the well right before beating.
Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Samuel Billaud Chablis Premier Cru Les Vaillons Vieilles Vignes with a 4.7 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.