Lobster Ravioli With Shrimp Cream Sauce Recipe 385

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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

LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE - (3.8/5)



Lobster Ravioli with Shrimp Cream Sauce Recipe - (3.8/5) image

Provided by gstark

Number Of Ingredients 12

1 (15-ounce) package lobster ravioli
1 large garlic clove, grated or minced
2 tablespoons Smart Balance 50/50 butter blend
2 tablespoons flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup drinking quality dry white wine
3/4 cup low-sodium chicken broth
1 pound shrimp, shelled and deveined
2 tablespoons heavy cream
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce. In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish. If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.

RAVIOLI WITH SHRIMP TOMATO SAUCE



Ravioli with Shrimp Tomato Sauce image

I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) Italian stewed tomatoes
1 tablespoon brown sugar
1 bay leaf
1 whole clove
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 to 1/4 teaspoon pepper
2 packages (9 ounces each) fresh or frozen cheese ravioli
1-1/2 cups heavy whipping cream
1/2 pound cooked medium shrimp, peeled and deveined
1 tablespoon grated Parmesan cheese
1 tablespoon minced chives

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.

Nutrition Facts :

SHRIMP RAVIOLI WITH BASIL CREAM SAUCE



Shrimp Ravioli With Basil Cream Sauce image

Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.

Provided by Pebbles

Categories     < 60 Mins

Time 1h

Yield 24 ravioli, 4 serving(s)

Number Of Ingredients 9

1/4 cup peeled garlic clove
1 tablespoon extra virgin olive oil
1/2 lb cooked deveined, peeled, chopped shrimp
1/3 cup fresh goat cheese
1 large egg yolk
1 cup whipping cream
1 shallot, chopped
1/4 cup fresh packed basil leaves
24 wonton wrappers

Steps:

  • Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
  • Mix shrimp, goat cheese, egg you and garlic in bowl.
  • Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
  • Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
  • Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
  • Cook ravioli in large pot of boiling salted water about 3 minutes.
  • Serve in bowls with warm sauce. Garnish with shredded basil.

Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2

LOBSTER RAVIOLI



Lobster Ravioli image

Lobster Ravioli with Tomato Cream Sauce is easy to prepare, yet elegant enough for the most formal dinner party.

Provided by Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 cups chopped cooked lobster meat
1/3 cup ricotta cheese
1 tablespoon grated Parmesan
1 tablespoon minced scallions
1 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/2 teaspoon salt
2 pounds fresh pasta dough, homemade or store-bought, rolled out into thin rectangles
2 cups roasted plum tomato sauce, recipe follows
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Chopped cooked lobster or diced fresh plum tomato, and fresh tarragon, for garnish
1 tablespoon olive oil
1 cup finely chopped onion
2 teaspoons minced garlic
1 cup roasted plum tomatoes (5 plum tomatoes cut in half, drizzled with olive oil, put in a roasting pan and roasted at 325 degrees for about 45 minutes, then skinned and cored, and the flesh chopped)
1 cup tomato sauce (your own or store bought)
1/2 cup chicken stock or canned broth
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
  • Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;

LOBSTER RAVIOLI WITH VANILLA BUTTER SAUCE



Lobster Ravioli With Vanilla Butter Sauce image

I stole this recipe from Mike Kalina who stole the ravioli recipe from Windows on the World Restaurant, and the vanilla sauce from L'Archestrate in Paris. It's a triple copycat worth repeating!!!

Provided by Diana Adcock

Categories     Lobster

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 small cooked lobsters, meat removed
3/4 lb chanterelle mushrooms or 3/4 lb brown button mushroom
4 teaspoons butter
1 shallot, chopped
3 ounces creme fraiche
salt
white pepper
2 teaspoons chopped chives
pasta dough
2 teaspoons butter
5 shallots, diced
3 teaspoons white wine vinegar
1 cup dry white wine
1/2-1 cup butter, cut into cubes
salt
white pepper
1 vanilla bean, split lengthwise

Steps:

  • Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
  • Clean the mushrooms and dice and saute in butter in a large sauce pan.
  • Add the shallot and mix in the creme fraiche and quickly bring to a boil.
  • Season to taste with salt and pepper.
  • Add the chives and lobster meat.
  • gently blend.
  • Simmer for about 5 minutes.
  • Remove from heat and cool to room temperature.
  • Vanilla Butter Sauce----------------.
  • Melt the butter in a small saucepan.
  • Add the shallots and simmer until soft.
  • Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
  • Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
  • Continue to add the butter this way-on the heat, off the heat.
  • Season to taste with salt and pepper and remove from the heat.
  • Scrape the vanilla bean and whisk it into the sauce.
  • Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
  • Putting it together--------------------.
  • Roll out your pasta dough by machine or hand and lay flat.
  • It should be about 5 inches across.
  • Place about 1/2 T of lobster mixture, 4 to a row.
  • Repeat and top with a fresh sheet of dough.
  • Press down with hands and cut into squares.
  • Crimp with a fork.
  • Repeat.
  • You can use won ton wrappers if you prefer.
  • Put ravioli into a boiling pot of salted water-they cook very fast.
  • When they float to the surface they are done.
  • Remove, drain and place in a serving dish, topped with the sauce.
  • By the way, I double the sauce!

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