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    You are in: Home / Recipes / Lobster Ravioli With Crabmeat Cream Sauce Recipe
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    Lobster Ravioli With Crabmeat Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    Phil Franco's Note:

    Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 01, 2009

      35

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2008

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lobster Ravioli With Crabmeat Cream Sauce

    Serving Size: 1 (521 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 885.4
     
    Calories from Fat 502
    56%
    Total Fat 55.8 g
    85%
    Saturated Fat 33.7 g
    168%
    Cholesterol 360.2 mg
    120%
    Sodium 1128.2 mg
    47%
    Total Carbohydrate 48.6 g
    16%
    Dietary Fiber 2.8 g
    11%
    Sugars 1.8 g
    7%
    Protein 46.5 g
    93%

    The following items or measurements are not included:

    durum flour

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