Lobster Ravioli with Crabmeat Cream Sauce
Servings: 4
Recipe courtesy Lilly's Gastronomia Italiana, Boston. Careful - the Cognac makes a large flame.
Ingredients
- 2 oz Unsalted butter, for the filling
- 1 clove Garlic, chopped
- 1 tbsp Shallot, chopped, for the filling
- 16 oz Lobster, cooked lobster meat
- 4 oz Crab, cooked snow crabmeat
- 2 oz Cognac, for the filling
- 2 oz Ricotta
- Salt
- Black pepper
- 1 tbsp Chives, chopped, plus more for garnish
- 8 oz Semolina flour, durum flour, for the dough
- 8 oz Semolina, for the dough, plus more for the sheet pan
- 1 Egg, for the dough
- Water, as needed, for the dough
- Egg white, slightly beaten
- 2 oz Unsalted butter, for the sauce
- 1 tbsp Shallot, chopped, for the sauce
- 4 oz Crab, whole chunk Maryland crabmeat, for the sauce
- 2 oz Cognac, for the sauce
- 5 oz Tomato sauce
- 10 oz Heavy cream
Directions
- Pasta dough: mix the durum flour, semolina, egg, a pinch of salt and enough water to blend. Knead on the counter until smooth. Divide in 2, flour one piece just enough to keep it from sticking and roll out about 1/8 inch thick. Roll the second piece to match.
- Filling: melt the butter in a large saute pan and saute the garlic and shallots until golden. Add the lobster, crab and chives and saute 2 to 3 minutes. Add the Cognac and reduce 2 minutes. Cool to room temperature, about 30 minutes, chop into small chunks, mix with the ricotta and season.
- Lay out the first sheet and place 1/4-ounce mounds of filling 2 inches apart. Brush egg white around each so the dough is damp, not wet. Cover with the second sheet and press around each mound without squeezing out the filling.
- Cut with a round ravioli cutter and set on a semolina-dusted sheet pan. Cook in boiling water 8 to 10 minutes, until al dente.
- Sauce: melt the butter in a 12-inch saute pan over medium heat and saute the shallots until translucent. Add the crabmeat for 2 to 3 minutes. Off the heat, add the Cognac, then return to the heat to burn off the alcohol.
- When the flame dies, add the tomato sauce, cream and salt and reduce by half until creamy. Add the ravioli and cook together about 1 minute. Garnish with chives.