LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE RECIPE - (4.2/5)
Provided by รก-24269
Number Of Ingredients 22
Steps:
- Prepare the pasta dough, cover and set aside.Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside. Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.Roll you pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point you can freeze the raviolis for later or boil.Bring a large pot of salted water to a boil.Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up. Remove from heat and stir in cream. Add cheese to taste, then check seasonings.Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.
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MS EMON
[email protected]This recipe was a disaster! The lobster ravioli was overcooked and the sauce was too salty.
Rodgers Ombok
[email protected]I'm allergic to lobster. Is there a substitute that I can use?
sio 685
[email protected]This recipe is amazing! I've made it several times and it's always a hit.
Firoj Khan
[email protected]Can I make this dish ahead of time and reheat it later?
Tom Solari
[email protected]I'm not sure I can find lobster ravioli in my local grocery store. Is there a substitute that I can use?
Sadeeq Ahmad
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook, so I think I'll try a simpler recipe for lobster ravioli.
Rabia ansari
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The lobster ravioli is made from scratch and the sauce is simmered for hours. The result is a delicious and elegant dish that is sure to impress your guests.
Nageshwar Yadav
[email protected]I love the combination of flavors in this dish. The lobster ravioli is delicate and flavorful, and the tomato cream sauce is rich and creamy. It's a perfect dish for a special occasion.
Angel Castaneda
[email protected]This recipe was easy to follow and the results were delicious! The lobster ravioli was cooked perfectly and the sauce was rich and creamy. I will definitely be making this again.
Deborah Machado
[email protected]I'm not a fan of seafood, but I still enjoyed this dish. The sauce was amazing and the pasta was cooked perfectly.
Manzar Abbas
[email protected]This dish was a bit too rich for my taste, but it was still very good.
Starr Cecil
[email protected]I wasn't a big fan of the lobster ravioli, but the sauce was delicious.
Alomgir Hossan
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The sauce is rich and creamy, and the lobster ravioli is cooked perfectly.
model 5709
[email protected]I made this last night and it was amazing! The sauce was so creamy and flavorful. The lobster ravioli was cooked perfectly. My husband and I both loved it.
Kriti Sanjay
[email protected]This dish was a bit more work than I expected, but it was worth it!
Malik Moiz
[email protected]The lobster ravioli was a bit too salty for my taste, but the sauce was delicious.
Haydin Thomas
[email protected]Easy to follow recipe and turned out great! Will be a repeat for sure.
King Shatix
[email protected]I love the creamy tomato sauce with the delicate lobster ravioli. It's a perfect dish for a special occasion.
SHAHID ABDUL LATIF ABID
[email protected]This lobster ravioli with tomato cream sauce was a hit at my dinner party! The combination of flavors was divine, and the presentation was beautiful. I will definitely be making this again.