Lobster Ravioli with Crabmeat Cream Sauce

Name: Lobster Ravioli with Crabmeat Cream Sauce
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp chopped chives; 57 grams Cognac; 113 grams cooked snow crabmeat; 4 servings Egg white, slightly beaten; 1 clove garlic, chopped; 454 grams cooked lobster meat; 4 servings Pepper; 57 grams ricotta; 4 servings Salt; 1 Tbsp chopped shallots; 57 grams unsalted butter

Lobster Ravioli with Crabmeat Cream Sauce is a gluten free, primal, and pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 26g of protein, 14g of fat, and a total of 274 calories. If you have garlic, butter, pepper, and a few other ingredients on hand, you can make it. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

For the Lobster Ravioli: In a large saute pan, add the butter and melt.

Ingredients you will need

Lobster

Ravioli

Butter

Equipment you will use

Frying Pan

Add the garlic and shallots and saute until golden brown.

Ingredients you will need

Shallot

Garlic

Add lobster, crab, and chives and saute 2 to 3 minutes.

Ingredients you will need

Lobster

Chives

Crab

Add Cognac and reduce for 2 minutes.

Ingredients you will need

Cognac

Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lobster

Ricotta Cheese

Equipment you will use

Bowl

Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

Ingredients you will need

Pasta Dough

Egg Whites

Semolina

Stuffing

Ravioli

Mounds Bar

Dough

Water

Equipment you will use

Pastry Brush

Frying Pan

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent.

Ingredients you will need

Shallot

Butter

Sauce

Equipment you will use

Frying Pan

Add the crabmeat and saute for about 2 to 3 minutes.

Ingredients you will need

Crabmeat

Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy.

Ingredients you will need

Tomato Sauce

Alcohol

Cognac

Cream

Salt

Equipment you will use

Frying Pan

Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.

Ingredients you will need

Ravioli

Sauce

Garnish with chives.

Ingredients you will need

Chives

Add all the ingredients into a large mixing bowl until all ingredients are blended.

Equipment you will use

Mixing Bowl

Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

Ingredients you will need

Pasta Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Equipment

Ingredients

Servings:

1Tbsp

chopped chives 57grams

Cognac 113grams

cooked snow crabmeat 4servings

Egg white, slightly beaten 1clove

garlic, chopped 454grams

cooked lobster meat 4servings

Pepper 57grams

ricotta 4servings

Salt 1Tbsp

chopped shallots 57grams

unsalted butter

Recommended wine: Chablis, Chardonnay

Lobster on the menu? Try pairing with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Chablis Les Preuses Grand Cru with a 5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.