Go Back

Lobster Ravioli with Crabmeat Cream Sauce

Recipe adapted from Foodnetwork.com and Lilly's Gastronomia Italiana
Prep Time1 hr
Cook Time35 mins
Servings: 4

Equipment

  • Ravioli mold
  • Pasta maker attachment for KitchenAid mixer

Ingredients

Lobster Ravioli

  • 2 oz butter
  • 1 garlic clove, chopped
  • 1 tbsp chopped shallots
  • 16 oz cooked lobster meat
  • 4 oz cooked snow crabmeat
  • 2 oz Cognac
  • 2 oz ricotta
  • salt & pepper
  • 1 tbsp chopped chives
  • Pasta Dough, recipe follows
  • egg white, slightly beaten

Crabmeat Cream Sauce

  • 2 oz butter
  • 1 tbsp chopped shallots
  • 1 clove garlic, minced
  • 4 oz whole chunk Maryland crabmeat
  • 2 oz Cognac
  • 5 oz tomato sauce
  • 1 tbsp Worcestershire sauce
  • 10 oz heavy cream
  • 1/2 tsp paprika
  • salt
  • 2-3 tbsp cornstarch

Pasta Dough

  • 16 oz durum flour
  • 16 oz semolina flour
  • 2 eggs
  • water, as needed
  • pinch salt

Instructions

For Lobster Ravioli

  • In a large saute pan, add the butter and melt. Add the garlic and shallots, saute until golden brown. Add lobster, crab and chives, saute for 2-3 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 & pepper.
  • Lay out the first piece of pasta dough using the base of a ravioli mold (spray first with non-stick spray and dust with flour). Gently create the divots when you press the dough using the plastic mold. Add 1/4 ounce mounds of stuffing into the divots. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece of dough to layer on top. Gently press the dough around the edge of the mold. Use a rolling pin to roll over-top the dough and seal the edges. Remove the excess dough and punch out the ravioli pieces. Put on a sheet pan dusted with semolina flour. Avoid letting raviolis stack. Gently place ravioli in boiling water and cook 8-10 minutes or until al dente.

Sauce

  • Using a 12 inch saute pan at medium heat, add butter, shallots and garlic, and saute until translucent. Add the crabmeat and saute for about 2-3 minutes. Remove the pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Beware: The Cognac may 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. If needed, mix 2-3 tbls cornstarch in a jar or sealed container with 1/8 cup water. Shake until smooth. Add the mixture to the sauce and boil lightly until thickened. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives & fresh Parmesan cheese.

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 mixed well. Separate dough into 6 equal pieces and put all but one piece aside. Flour the first piece. Using a pasta maker attachment on your KitchenAid mixer, repeatedly roll the dough to a thickness of 6 or 7 on your adjustment. If you don't have a pasta maker, use a rolling pin to roll the dough to 1/8 inch thick. Repeat the procedure with a second piece making it as close to the shape as the first.