Lobster Ravioli Cream Sauce Recipes

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LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli with Crabmeat Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta Dough, recipe follows
Egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

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.

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE



Lobster Ravioli With Saffron Cream Sauce image

Putting here to make soon, so I haven't actually made it yet - but I have faith in it and can't wait to try! It came from icancookthat.org blog. Went looking for Saffron Cream sauce recipe after discovering it today (served on grilled Mahi-Mahi, sauteed spinach, and gnocchi)

Provided by smcsf11

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 (9 ounce) packages trader joes lobster ravioli
2 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
2 pinches saffron threads
2 cups whipping cream
cayenne pepper, to taste
salt and pepper
fresh chives, for garnish

Steps:

  • Make the pasta according to directions --
  • While waiting for the water to boil, make the sauce:
  • Add butter to a saute pan over medium-low heat. Add the shallot and cook for 2-3 minutes or until translucent.
  • Add the wine, stirring until the wine evaporates, about 3 minutes.
  • Add the cream and saffron, lower heat and simmer.
  • Cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper and remove from heat.
  • Add the cooked ravioli to the saute pan and stir to coat.
  • Add the ravioli to a plate and spoon with more sauce. Garnish with a little cayenne pepper if you like some heat and some chives.

LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE RECIPE - (4.2/5)



Lobster Ravioli with Tomato Cream Sauce Recipe - (4.2/5) image

Provided by á-24269

Number Of Ingredients 22

1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)*
3 lobster tails (preferably wild caught)
1/4 pound (about 9) uncooked shrimp, peeled, deveined (preferably wild caught)
1 stick (1/2 cup) butter
2 large cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes (optional)
8 ounces (about 1 cup) ricotta cheese
1/2 teaspoon pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
tomato cream sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 whole medium onion, finely diced
4 cloves garlic, minced
1 cans (15 ounce ) tomato sauce
1 can (15 ounce) diced tomatoes
salt and pepper, to taste
1 cup heavy cream
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese, plus more fore serving

Steps:

  • Prepare the pasta dough, cover and set aside.Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside. Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.Roll you pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point you can freeze the raviolis for later or boil.Bring a large pot of salted water to a boil.Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up. Remove from heat and stir in cream. Add cheese to taste, then check seasonings.Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli With Crabmeat Cream Sauce image

Make and share this Lobster Ravioli With Crabmeat Cream Sauce recipe from Food.com.

Provided by Phil Franco

Categories     Lobster

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 23

2 ounces unsalted butter
1 garlic clove, chopped
1 tablespoon chopped shallot
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces cognac
2 ounces ricotta cheese
salt
pepper
1 tablespoon chopped chives
1 egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallot
4 ounces whole chunk maryland crabmeat
2 ounces cognac
5 ounces tomato sauce
10 ounces heavy cream
salt
8 ounces durum flour
8 ounces semolina
1 egg
water, as needed
1 pinch salt

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.
  • 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 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. CAN USE WON-TON WRAPPERS.

Nutrition Facts : Calories 885.4, Fat 55.8, SaturatedFat 33.7, Cholesterol 360.3, Sodium 1128.2, Carbohydrate 48.7, Fiber 2.8, Sugar 1.8, Protein 46.5

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP



Lobster Ravioli in Tomato Cream Sauce with Shrimp image

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Provided by ugamuddy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 23

½ pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g

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