LOBSTER RAVIOLI
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
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;
SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 15
Steps:
- For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
- For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
- Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.
LOBSTER RAVIOLI
Steps:
- For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
- Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
- Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
- Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
- Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
- To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.
BLACK AND WHITE LOBSTER RAVIOLI IN A SEAFOOD CREAM SAUCE
Steps:
- Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over. Serve hot.
LOBSTER RAVIOLI WITH SEARED SCALLOPS, ASPARAGUS AND PEAR TOMATOES, GINGER SOY BUERRE BLANC RECIPE - (5/5)
Provided by es123
Number Of Ingredients 33
Steps:
- Ravioli Filling Preparation: 1. Poach lobster in rapidly boiling salted water for three minutes. Remove and cool. 2. Pre-heat sauté pan and sauté all leeks in 2 tbsp of olive oil. Sweat leeks for one minute then add shallots, ginger and salt and pepper to taste. Continue to sauté until leeks are tender. Remove from heat and add chopped tarragon, set aside and cool. 3. Remove all meat from lobster and dice into small pieces. Place in a colander to drain all water from lobster. 4. Using a Cuisinart, puree shrimp, two scallops and salmon, add one egg and continue to puree until smooth. Fold in heavy cream. 5. Gently mix together lobster, leeks and puree. Adjust seasoning and refrigerate. Beurre Blanc Preparation: Place all ingredients except butter into sauce pan and reduce over medium heat until the liquid in pan has the consistency of syrup. Slowly whisk in chilled butter until all butter is emulsified with the glaze. Add Teriyaki and Soy Sauce and pass through a fine sieve, add chopped ginger. * * *Keep sauce warm. It is important that the sauce does not get too cold or hot. Either will result in separation. Pasta Preparation: Put Flour, Salt and Olive Oil in a blender and process for a few seconds. Add the Eggs and the extra Yolks and process until pasta begins to come together into a loose ball of dough. Knead the pasta dough well on a flat surface until the mixture is smooth & even. Cut the dough into four equal sliced pieces and roll them into balls. Wrap each ball in plastic and allow them to rest in the refrigerator for twenty minutes. Freeze any extra pasta. Roll out one piece of the prepared basic pasta dough gently on a floured surface, then feed it through a pasta machine several times until the pasta is as thick as an envelope. Using a pastry cutter cut out four 4" circles & four 3 ¾ "circles. Spoon a good helping of the filling into the center of each of the four smaller circles. * Be careful to leave a clear edge around the filling to insure a good seal. Brush the edges with a little water & top with the larger circles. Gently press the edges together. Using scissors, trim away any irregular edges of the ravioli. Gently pinch them all around to insure the seal is sound. Refrigerate until ready to use. Final Preparation: 1. Bring ½ gallon salted water to boil. Drop in raviolis. Cook for approximately 1 ½ minutes. 2. While raviolis are cooking, place sesame oil in sauté pan. When pan starts to smoke add remaining scallops that have been halved lengthwise. Cook for a couple of seconds on each side or until brown. 3. Remove scallops from pan and add mushrooms and asparagus. Sauté for one minute then add tomatoes. Cook only until vegetables are heated and lightly colored. 4. Remove ravioli from water. 5. Place a little of the ginger soy buerre blanc on bottom of the bowl. Place ravioli on top; add more sauce to cover ravioli. Place seared scallops around ravioli to form a tripod. Place three asparagus, red tomatoes, yellow tomatoes and oyster mushrooms over ravioli. Serve immediately.
SEARED SCALLOPS WITH GINGER SAUCE
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
SCALLOPS WITH ASPARAGUS
Steps:
- Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
- Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
- Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
- Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
- Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
- Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
- Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
- Serve scallops topped with asparagus and sauce.
TOMATO SOUFFLE RECIPE - (5/5)
Provided by lisaS
Number Of Ingredients 6
Steps:
- Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes
More about "lobster ravioli with seared scallops asparagus and pear tomatoes ginger soy buerre blanc recipe 55"
LOBSTER-FILLED RAVIOLI & SCALLOPS RECIPE | HELLOFRESH
Web Oct 13, 2021 • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for scallops over medium-high heat. Stir in shallot, garlic, and tomatoes; season with salt and pepper. …
From hellofresh.com
Cuisine ItalianCalories 610 per servingTotal Time 30 mins
From hellofresh.com
Cuisine ItalianCalories 610 per servingTotal Time 30 mins
LOBSTER RAVIOLI WITH LOBSTER BUTTER SAUCE | RICARDO
Web Dec 15, 2011 Sauce. In a large saucepan, sauté the shallots and lobster shells with the tomato paste and saffron for about 5 minutes in 30 ml (2 tablespoons) of butter. Deglaze …
From ricardocuisine.com
5/5 (74)Total Time 1 hrCategory AppetizersCalories 585 per serving
From ricardocuisine.com
5/5 (74)Total Time 1 hrCategory AppetizersCalories 585 per serving
SEARED SCALLOP RAVIOLI WITH LEMON ROSEMARY BUTTER SAUCE.
Web Dec 20, 2017 Place 1 scallop on each wrapper and then spoon 1-2 teaspoons of ricotta over the scallop. Brush the edges with water. Lay a second wrapper on top of each …
From halfbakedharvest.com
From halfbakedharvest.com
HOUSE & HOME - SEARED SCALLOP RAVIOLI RECIPE
Web Dec 31, 2008 Step 1: Preheat grill to medium. Combine the garlic and onions and drizzle with a little of the oil. Sprinkle with half the salt and pepper. Wrap tightly in foil. Place …
From houseandhome.com
From houseandhome.com
GARLIC LOBSTER CREAM SAUCE FOR RAVIOLI RECIPE | THE RECIPE …
Web Feb 14, 2022 Prepare Lobster: While the sauce is simmering, prepare the ravioli according to the package instructions. Set cooked ravioli aside while you finish up the …
From therecipecritic.com
From therecipecritic.com
LOBSTER RAVIOLI RECIPE
Web Sep 15, 2022 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to …
From allrecipes.com
From allrecipes.com
LOBSTER RAVIOLI RECIPE | KITCHN
Web Dec 23, 2022 Crack and remove the meat from the claws and tails of 3 (about 1 pound) whole cooked lobsters (about 2 cups); discard the shells. Finely chop the meat and add …
From thekitchn.com
From thekitchn.com
GORDON RAMSAY’S FAMOUS LOBSTER RAVIOLI RECIPE: STEP-BY …
Web May 10, 2023 In a medium skillet over medium heat, add 2 tablespoons olive oil and diced tomatoes. Stew the tomatoes for 20 minutes, stirring occasionally. Finish with basil and …
From masterclass.com
From masterclass.com
LOBSTER RAVIOLI WITH SAUTéED LOBSTER CLAW MEAT RECIPE - BBC FOOD
Web Fold the dough circles over and pinch the edges together, pressing firmly to seal. Bring a large saucepan of salted water to the boil. Cook the ravioli (in batches if necessary) in …
From bbc.co.uk
From bbc.co.uk
CREAMY, GARLICKY SEAFOOD PASTA RECIPE | KITCHN
Web Sep 24, 2021 Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in …
From thekitchn.com
From thekitchn.com
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE RECIPE - BON …
Web Sep 30, 2002 Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook …
From bonappetit.com
From bonappetit.com
PESTO SHRIMP & LOBSTER FILLED RAVIOLI RECIPE | HELLOFRESH
Web 1. • Bring a large pot of salted water to a boil. Once boiling, gently add ravioli* to pot. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve 1 cup …
From hellofresh.com
From hellofresh.com
LOBSTER RAVIOLI - CAROLINE'S COOKING
Web Oct 17, 2019 Set water to boil in a wide pot to cook the ravioli, and separately melt the butter in a skillet for the sauce. Once it has melted, keep cooking until it starts to brown …
From carolinescooking.com
From carolinescooking.com
LOBSTER RAVIOLI - MENU - PAMPLEMOUSSE GRILLE - SOLANA BEACH - YELP
Web Lobster Ravioli, Seared Scallops, Wild Mushrooms,, Pear Tomatoes, Asparagus,, Ginger Soy Beurre Blanc 1Large Ravioli very different and quite the palate adventure. …
From yelp.com
From yelp.com
LOBSTER RAVIOLI - DELISH
Web Aug 17, 2022 Sauce and Assembly. 4 tbsp. (1/2 stick) unsalted butter . 1/4 c.. extra-virgin olive oil. 1. leek, dark green leaves removed, washed, and thinly sliced . 1. large …
From delish.com
From delish.com
You'll also love