Nikki
07-29-2003, 02:30 PM
Lobster Ravioli
Stuffing Mixture:
1 lb. Caribbean Lobster meat - Diced/chopped – cooked/steamed
5 whole Porcini Mushrooms – fresh or reconstituted dry mushrooms, dice – other mushrooms can be substituted, but more exotic flavor, the better
Handful of Mozzarella cheese – shredded
½ handful of other dry cheese such as Romano or Parmesan
½ handful Parsley - chopped
¼ whole Onion – minced finely
1 clove of Garlic – minced finely
Olive oil/Butter – enough to make everything stick together, 2-3 tablespoons
½ scrambled egg
1 tablespoon lemon juice
Salt/pepper mixture to taste
Mix stuffing mixture together in a bowl.
Use square pasta shells – can be ravioli or wonton skins (can be found in produce section at grocery store) – uncooked
Take pasta and remaining scrambled egg over to table area. Use other ½ scrambled egg as an egg-wash to line edges of wonton skins or ravioli
Place stuffing mixture into center of each skin
Put together two opposing corners of skin together to form a triangle shape and seal edges into triangle shape
Take outside edges of triangle and line edges with eggwash so that you can join outside edges together to form a circle like a triangle bandana around someone’s head.
Boil in gently boiling water until 3-4 minutes – just so heated and egg cooks in ravioli.
Sauce:
Butter and Extra Virgin olive oil – equal parts, melt into sauce pan.
Shallots – add and mix/cook on low heat until clear in olive oil and butter mixture.
Put Ravioli into sauce. Serve immediately.
Alternate sauce – gourmet store’s vodka cream sauce.
Stuffing Mixture:
1 lb. Caribbean Lobster meat - Diced/chopped – cooked/steamed
5 whole Porcini Mushrooms – fresh or reconstituted dry mushrooms, dice – other mushrooms can be substituted, but more exotic flavor, the better
Handful of Mozzarella cheese – shredded
½ handful of other dry cheese such as Romano or Parmesan
½ handful Parsley - chopped
¼ whole Onion – minced finely
1 clove of Garlic – minced finely
Olive oil/Butter – enough to make everything stick together, 2-3 tablespoons
½ scrambled egg
1 tablespoon lemon juice
Salt/pepper mixture to taste
Mix stuffing mixture together in a bowl.
Use square pasta shells – can be ravioli or wonton skins (can be found in produce section at grocery store) – uncooked
Take pasta and remaining scrambled egg over to table area. Use other ½ scrambled egg as an egg-wash to line edges of wonton skins or ravioli
Place stuffing mixture into center of each skin
Put together two opposing corners of skin together to form a triangle shape and seal edges into triangle shape
Take outside edges of triangle and line edges with eggwash so that you can join outside edges together to form a circle like a triangle bandana around someone’s head.
Boil in gently boiling water until 3-4 minutes – just so heated and egg cooks in ravioli.
Sauce:
Butter and Extra Virgin olive oil – equal parts, melt into sauce pan.
Shallots – add and mix/cook on low heat until clear in olive oil and butter mixture.
Put Ravioli into sauce. Serve immediately.
Alternate sauce – gourmet store’s vodka cream sauce.