Lobster Ravioli with Crabmeat Cream Sauce

Ingredients

  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • + 17 more ingredients
    • Salt
    • Pepper
    • 1 tablespoon chopped chives
    • Pasta dough, recipe follows
    • Egg white, slightly beaten
    • 2 ounces unsalted butter
    • 1 tablespoon chopped shallots
    • 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
    • Pinch salt

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 ...

View full recipe at SpringPad

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