Celebrate National Ravioli Day With Lobster Ravioli in Creamy Crab Sauce

Lindsay Mannering
Food & Party
0

ravioliNational Ravioli Day is Monday, March 21, so be sure to check out this amazing recipe before heading to the store today. Take the list of ingredients and grab all the yummy things you'll need to prepare a delicious ravioli feast for your family.

I think this under-appreciated holiday should be celebrated with gusto. And what says "gusto" more than lobster and pasta together in perfect harmony?

Lobster Ravioli With Crab Meat Cream Sauce:

From The Food Network: Serves 4, cook time is 35 minutes, intermediate level.

Ingredients for the lobster filling:

  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounches cooked lobster meat
  • 4 ounces cooked snow crab meat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt and pepper
  • 1 tablespoon chopped chives
  • Pasta dough, recipe follows
  • Egg while, slightly beaten

Ingredients for the crab meat cream sauce:

  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crab meat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt

Ingredients for the pasta dough:

  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water as needed
  • Pinch of salt

Directions for the pasta:

Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on counter-top 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.

Directions for filling:

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.

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.

Directions for the sauce:

Using a 12-inch 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 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.

Viola! Enjoy your terrific meal after all you hard work.

Photo via basykes/Flickr

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