Lobster Ravioli In Tomato Cream Sauce With Shrimp Recipes

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.

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.

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.

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.