Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > New England and the Northeast
  New Posts New Posts RSS Feed - Lobster Ravioli with Homemade Pasta
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Lobster Ravioli with Homemade Pasta

 Post Reply Post Reply
Hoser View Drop Down
Admin Group
Admin Group

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3401
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: Lobster Ravioli with Homemade Pasta
    Posted: 18 January 2011 at 05:02
This one is in my cookbook...posting it here to get the pasta recipe on the board.

Lobster Ravioli in Crabmeat Cream Sauce

My undying thanks to Lilly's in Boston's north end for this awesome recipe. This is quite possibly the best thing that's ever come out of my kitchen.

I make my own ravioli dough, and suggest you do the same, but I guess you could get by with frozen.

Serves 4

2 ounces unsalted butter
1 clove garlic, chopped
1 tbsp chopped shallots
1 lb cooked lobster meat
4 ounces cooked crabmeat
2 ounces cognac
2 ounces ricotta cheese
Salt and pepper to taste
1 tbsp chopped chives
Pasta dough (recipe follows)
Egg white, slightly beaten

For The Crabmeat Cream Sauce:

2 ounces unsalted butter
1 tbsp chopped shallots
4 ounces whole chunk crabmeat
2 ounces cognac
5 ounces tomato sauce
10 ounces heavy cream

In a large saute pan, melt the butter and add the garlic and shallots and saute until golden brown. Add lobster, crab and chives and saute for 2 to 3 minutes. Add cognac and reduce for 2 minutes.

Remove from heat and cool for 30 minutes, until mixture reaches room temperature. Chop lobster mixture into small chunks.

In a large bowl,combine lobster mixture and ricotta, season with salt and pepper and mix well.

Lay out the first piece of 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 of dough and cover the bottom piece with the stuffing. Press around each ravioli carefully so as not to squeeze the stuffing out.

Using a round ravioli cutter, cut each ravioli out and place on a sheet pan dusted with semolina.

Gently place ravioli in boiling water and cook for 8 to 10 minutes...until al dente.

For the sauce:

Using a 12” saute pan at medium heat, add butter, shallots and saute until shallots are translucent. Add the crab meat and saute for about 2 to 3 minutes. Remove the pan from the burner, add cognac and return to burner to cook off beware..the cognac will create a large flame temporarily).

Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces halfway and becomes creamy. Add the cooked ravioli to the sauce and cook for one minute before serving.

Garnish with fresh chopped chives.

For the pasta dough:


2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil

Cornmeal, for dusting


For the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is
at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it).

Dust the sheets of dough with flour as needed.
Go with your food!
Back to Top
Sponsored Links

Back to Top
KateC View Drop Down
Scullery Servant
Scullery Servant

Joined: 05 December 2011
Location: maine
Status: Offline
Points: 13
Post Options Post Options   Thanks (0) Thanks(0)   Quote KateC Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2012 at 12:48
Drool!  Wink (wiping chin!)
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5989
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2012 at 08:58
These Ravioli filled with Lobster are to die and go to heaven for ...
On my list certainly !
Thanks for posting ... this is a special occasion lunch for the May Labor Day Weekend Holidays coming up. We are on holidays from the 1st- 5th ( Labor Day in Spain and Cinco de Mayo ).
Kind regards.
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.063 seconds.