LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE
Steps:
- 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 lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
- Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
- For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will 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. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
- 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 well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
RAVIOLI WITH RED CLAM SAUCE
From BHG. Per serving: 406 calories, 16 g fat, 113 mg cholesterol, 46 g carbohydrate, 3 g fiber, 24 g protein.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare ravioli by following the package directions.
- Meanwhile, in a saucepan, combine the stewed tomatoes, undrained clams, zucchini, and Italian seasoning.
- Bring to a boil; lower heat and simmer, uncovered, for 1 minute.
- Stir together the tomato sauce and cornstarch until blended.
- Add to hot mixture; cook and stir overm medium heat until thickened and bubbly.
- Cook and stir for 2 more minutes; adjust seasoning to taste with salt/pepper, if needed.
- Serve clam sauce over hot cooked ravioli.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 174.3, Fat 1.8, SaturatedFat 0.2, Cholesterol 41.1, Sodium 801.6, Carbohydrate 22.5, Fiber 3.4, Sugar 10.9, Protein 18.8
CRAB RAVIOLI WITH LEMON BUTTER
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 45
Number Of Ingredients 14
Steps:
- Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
- Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
- Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
- Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
- Repeat with second batch of ravioli. Garnish with chervil.
CRABMEAT RAVIOLI WITH CLAM SAUCE
Make and share this Crabmeat Ravioli With Clam Sauce recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
- Add onion, and sauté 3 minutes or until tender.
- Add garlic, and sauté 1 minute.
- Add crushed and diced tomatoes; bring to a boil.
- Reduce heat, and simmer 30 minutes.
- Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
- Remove from heat, and set aside.
- To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
- Add ricotta; stir gently to combine.
- Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
- Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
- Repeat procedure with remaining wonton wrappers and crab mixture.
- Fill a large Dutch oven with water; bring water to a boil.
- Add half of ravioli; cook 4 minutes or until done.
- Remove ravioli from pan with a slotted spoon; keep warm.
- Repeat procedure with remaining ravioli.
- Serve ravioli immediately with sauce.
Nutrition Facts : Calories 424.8, Fat 8.7, SaturatedFat 2.4, Cholesterol 80.7, Sodium 1246.9, Carbohydrate 54.4, Fiber 5.6, Sugar 12, Protein 33.3
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
CLAM LINGUINE
This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.
Provided by Paris
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g
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RAVIOLI WITH RED CLAM SAUCE | BETTER HOMES & GARDENS
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3/5 (2)Calories 406 per servingTotal Time 25 mins
- Meanwhile, in a medium saucepan combine stewed tomatoes, undrained clams, zucchini, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute. Stir together the tomato sauce and cornstarch until well blended; stir into hot mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve clam sauce over hot pasta. Sprinkle Parmesan cheese over each serving. Makes 3 servings.
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