Lobster Ravioli
Ingredients
For the Lobster Ravioli:
- 1-pound cooked lobster meat
- ½-pound cooked lobster, for garnish
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. unsalted butter, melted
- 2 cloves garlic, minced
- 1 shallot, minced
- ¼ cup cognac or fine Spanish sherry
- 1 tbsp. basil leaves, chopped
- ½ cup ricotta cheese
- 1 egg, whisked
- ½ tsp. sea salt or Kosher salt
- ¼ tsp. freshly ground black pepper
- 24 wonton wrappers
- 6 large basil leaves, deep fried if desired
- Extra virgin oil, for garnish
For the Tomato and Garlic Broth:
- 4 plum tomatoes, cut in half
- 1 tsp. Kosher salt or sea salt
- ½ tsp. freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- ½ small onion, roughly chopped
- 2 garlic cloves, minced
- 1 tbsp. extra-virgin olive oil
- 1 cup tomato juice
- 4 whole basil sprigs, ½ cut into chiffonade
Instructions
To prepare the lobster ravioli:
- Clean and mince lobster meat into ½ inch pieces.
- In sauté pan, heat olive oil and butter over medium heat, add garlic and shallot/onion and cook 2 – 3 minutes until translucent.
- Add brandy or sherry and reduce for 2 – 3 minutes.
- Add lobster and fresh basil and heat through for 1 – 2 minutes
- Remove from pan and cool for 30 minutes, until close to room temperature.
- In large bowl, combine lobster mixture with ricotta and whisked egg; season with salt and pepper.
- On a flat surface, spread out the 24 wonton wrappers.
- Working with 4 at a time, and keeping the rest covered, spoon 1 tablespoon of lobster filling into the center of each.
- Brush a little water on the outer rim of the filled wrapper and top with a wrapper, pressing gently around the filling and the edges of the wrappers to seal.
- Ravioli may be refrigerated at this point, covered tightly, until ready to use up to 2 days. They may also be frozen up to 2 months.
- Bring a large pot of well salted water to a boil.
- Drop in the ravioli in batches and cook for 30 seconds to a minute, until ravioli floats to top.
- Gently remove and drain thoroughly; drizzle with olive oil to keep separate.
- When ready to serve, place two raviolis onto serving plate and spoon the tomato broth onto the raviolis.
- Warm additional lobster pieces in olive oil and top ravioli.
- Garnish with a fried basil leaf (if using fried basil leaves – fry the basil leaves in canola oil until crispy, gently remove and place on a paper towel to dry) and drizzle with extra virgin oil.
To prepare the tomato and garlic broth:
- Roughly chop the plum tomatoes, add to a bowl and season with salt and black pepper.
- Add olive oil, 2 sprigs of basil, chopped onion and minced garlic.
- Refrigerate overnight to allow tomatoes to soften and flavors to develop.
- Pass through a fine mesh strainer placed over the bowl
- Add tomato juice and strain again.
- Adjust seasoning with additional salt and black pepper, to taste.
- Bring to a simmer on low heat.
- Add chiffonade of basil and serve over lobster ravioli.
Notes
This lobster ravioli can also be served, in smaller portions, as the first course instead of a soup or salad.