Lobster Ravioli

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A mouthwatering dish lobster ravioli - lobster ravioli. Lobster by itself is a mouthwatering dish.

Mmm, just imagining the taste and texture gets the saliva flowing. - but combine it with creamy ricotta to create a filling for lobster raviolis and serve it with a buttery, lemon sauce? It doesn' t get much better than that. Come on! The following recipe can be altered to appeal to your schedule and tastes. Most gourmet grocery stores sell prepared lobster raviolis that can be found in the frozen food section. Don' t have a lot of time?

If you don' t fancy the anise flavor of tarragon, substitute basil or a pinch of saffron. - for 4 - 6 portions you will need the following: ravioli filling: � pack wonton skins. 1 lb. lobster meat, plus an additional � lb. for garnish( optional) 1 tablespoon mild olive oil. 1 tablespoon unsalted butter. 2 minced shallots. � teaspoon salt. � teaspoon pepper. 1 lb. ricotta cheese. 1 whole egg, whisked. � cup heavy cream. An equally delicious sauce variation would be simply serving the raviolis with a bit of browned butter. Lemon Tarragon Sauce: � cup white wine. � cup white wine vinegar. 2 Tablespoons lemon juice. 1 minced shallot. 2 Tablespoons finely chopped tarragon, plus 2 sprigs. 3 crushed peppercorns. 1 bay leaf. 1/ 8 cup heavy cream. � lb. cold, cubed unsalted butter. Once hot, add shallots and lobster. For raviolis: Put a saute pan over medium heat and add oil and butter.

Season with salt and pepper and cook until lobster is white and opaque, about 4 minutes. - in a bowl combine ricotta cheese, heavy cream and, scrambled egg cooled lobster meat. (reserve a third if you are going to use as a garnish. ) on a lightly floured surface place one wonton skin. Set aside and let cool. Place 2 tablespoons of lobster filling in center. To prevent your raviolis from bursting when cooked, eliminate any air bubbles and press edges to seal. Brush wonton edges with water and stack another wonton skin on top.

Continue process until all filling has been used. - add raviolis and cook until they float to the top, about 2 - 3 minutes. Fill a large pot with salted water and bring to a gentle boil. Drain. Cook until syrupy. For sauce: In a small saucepan bring all ingredients but chopped tarragon, heavy cream and butter to a simmer.

Add heavy cream and reduce by half. - strain sauce, season with salt, add chopped tarragon and pepper to taste. Adjust heat to low and whisk in one butter cube at a time, making sure butter is completely melted before adding another. Serve raviolis covered with sauce and lobster garnish( if using) .