Revolutionary Ravioli Recipes

REVOLUTIONARY RAVIOLI

Steps:

• Cook the lobster tails in boiling salted water for three minutes.
• Remove lobster from the water and plunge into ice water to stop the cooking.
• Slice the tails in half lengthwise and remove the meat. Roughly chop the lobster meat and discard the shells.
• In a small bowl combine 1 cup ricotta, lobster meat, lemon zest, 1 chives, and season with salt and pepper. Combine well, but do not over mix.
• Lay out 16 won ton wrappers. Spoon a teaspoon of lobster and ricotta filling into the middle of the wrapper.
• Moisten around the edge of the wrapper with water and top with another won ton wrapper. Press edges to seal. Continue until all the ravioli has been filled.
• Using a spider, lower ravioli gently into boiling, salted water and cook for about two minutes.
• Remove gently and place on a warm plate. Proceed to garnish and serve as soon as possible.
• Remove peels from citrus with a knife, cut segments from each fruit.
• Heat the butter in a saucepan until browned.
• When bubbling, add 5 segments each of lime, lemon and orange. Swirl sauce gently until the segments break down into the butter.
• Season with salt, remove from heat and lightly sauce cooked ravioli.
• Heat a wok and add oil. Toss in garlic and cook for one minute.
• Remove garlic and add rapini. Sauté until just barely wilted. Set aside.
• Repeat with tomatoes, cooking them just until their skins crack slightly.
• Melt the butter in a separate sauté pan. Add chanterelles and toss quickly . Season with salt and pepper. Cooked just until cooked through.
• Garnish pasta plates simply and casually with rapini, cherry tomatoes and mushrooms. Shave Parmesan on top and serve at once.