Lobster Ravioli With Crabmeat Cream Sauce

Submitted by Phil Franco

"Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA"

 

• Ready In: 1hr 20mins
• Ingredients: 23
• Serves: 4

ingredients

• 2 ounces unsalted butter
• 1 garlic clove, chopped
• 1 tablespoon chopped shallot
• 16 ounces cooked lobster meat
• 4 ounces cooked snow crabmeat
• 2 ounces cognac
• 2 ounces ricotta cheese
• salt
• pepper
• 1 tablespoon chopped chives
• 1 egg white, slightly beaten
• 2 ounces unsalted butter
• 1 tablespoon chopped shallot
• 4 ounces whole chunk maryland crabmeat
• 2 ounces cognac
• 5 ounces tomato sauce
• 10 ounces heavy cream
• salt
• 8 ounces durum flour
• 8 ounces semolina
• 1 egg
• water, as needed
• 1 pinch salt

directions

1. For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. 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.
2. 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.
3. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. 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. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
4. Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. 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. CAN USE WON-TON WRAPPERS.

Reviews

[Catidid4]

We found a special on Lobster Ravioli at the store today and decided that they would be just right with the right sauce. The only problem we did not have the cognac. We did have Brandy and it was a little odd, but honestly I still loved it. I think I will do this the right way some time. I have no idea what I would use remaining cognac for, but maybe I will just keep it on hand for this recipe. I will try the raviolis next time too. I do have an attachment for the kitchenaid which I have never used. So this would be a great reason to get it out! Thank you, it was very good.

 

[Laureen in B.C.]

I make these large and served them as a started, although everyone enjoyed them they were not Wowed. After discuss the time and price my critical dinner club rate them 3.5. I will make the sauce again and serve it over cheese ravioli. thanks

 

[dawnpelikan]

I think I died and went to Heaven!! Being Italian I'm making the traditional Christmas eve seafood extravaganza and wanted to go with different dishes this year. Your recipe jumped out to me as being something different, with familiar ingredients! I'm not a fan of tomato cream sauces, but this one was delicious! I was also hesitant to use Cognac, but decided to break open that vintage bottle we had sitting on the bar, and I'm glad I did... I just finished making it for dinner and had to come on and review it before the company got here! Thanks so much Phil for a delicious recipe..I agree with another reviewer that it is costly, but so worth it! I'd give it 10 stars if I could! Italianmomof2

 

[Bobby T.]

What a great recipe. I've never had lobster ravioli and was aching to try it. I really loved the flavor, the only downside to this recipe is the price. The lobster and crab alone came to about $56. This would be a perfect recipe for a special day.

 

[Three Kids Make Me Crazy]

This was a great recipe, I used won ton wrappers instead of making my own dough. First, because we're on a fairly tight budget I used immitation meats and they were still delicious. I ran about half of the filling through the food processor so that the it was a little more wet and stuck together better than the whole chunks of crab and lobster. It worked out perfectly. And in the case of using the won ton wrappers I think they would be better steamed. Boiling them only takes about three minutes and they still end up being sticky. I'm sure the real pasta would take a little longer to cook and taste even better! Either way, excellent recipe. Thanks Phil!