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Lobster Ravioli

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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.