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    Lobster Ravioli w/Basil + Creamy Tomato Sauce

    Source of Recipe

    from kitchen bites
    Lobster Ravioli w/Basil + Creamy Tomato Sauce

    5 large tomatoes, peeled, chopped
    1 T. chopped fresh basil leaves
    Salt and pepper to taste
    1 T. olive oil
    1/4 C. heavy cream
    1 lb. cooked lobster pieces
    1/4 C. freshly grated Parmesan cheese
    Pasta Dough (recipe follows) or won ton wrappers

    Sauté the tomatoes, basil, salt and pepper in the
    olive oil in a skillet for I0 minutes or until thickened. Add
    the cream. Cook for 5 minutes, stirring constantly. Puree
    in a food processor. Reserve 1/3 cup of the puree. Pour
    the remaining puree into a saucepan.

    Combine the lobster, Parmesan cheese and reserved
    puree in a small bowl and mix well.

    Lay a sheet of Pasta Dough on a nonstick surface.
    Spoon the lobster filling 3 tablespoonfuls at a time at
    5-inch intervals on the dough. Top with another sheet of
    pasta dough and press down. Cut the dough into two
    4-inch squares with the filling in the centers using a pastry
    crimper. Repeat with the remaining dough and filling. Add
    the ravioli to salted boiling water in a large stockpot. Cook
    for 2 to 3 minutes or until the ravioli rises to the top and
    drain.

    Cook the remaining puree until heated through. Spoon
    onto individual serving plates and top with the ravioli.
    Makes 6 servings.

    Note: If using won ton wrappers, spoon only 2 tablespoons
    of the filling at a time onto 1/2 of the wrappers. Moisten the
    edges with water and place a second wrapper on top of each.
    Eliminate any air bubbles and press the edges to seal.


    Pasta Dough

    Pasta Dough Pasta dough made in the food processor is
    much easier and less tricky than making it by hand in a bowl
    or on a countertop. The end result is much more reliable, takes
    only a few minutes and tastes the same as handmade dough.

    2 C. flour
    3 eggs
    1/4 C. cold water

    Place the flour in a food processor. Add the eggs 1 at a
    time, processing constantly. Process for 15 seconds longer.
    Add the cold water a small amount at a time, processing
    constantly until the mixture forms a ball. Knead on a lightly
    floured surface until smooth. Let rest, covered, for 30 minutes.

    Divide the dough into 4 equal portions. Roll 1 portion
    slightly with a rolling pin, keeping the remaining portions
    covered. Roll the dough through the widest section of a pasta
    machine. Fold into thirds and roll through pasta machine
    again. Repeat the rolling process 4 times, folding dough each
    time. Continue rolling pasta through the pasta machine,
    reducing the opening each time until the thinnest setting is
    reached. Repeat the process with the remaining 3 portions
    of dough. Dough can be cut into various widths or left wide
    for ravioli. Cook the pasta in boiling water in a saucepan for
    2 minutes or until al dente.
    Makes 4 - 6 servings.

    Note: Herb leaves can be pressed into the pasta dough
    about halfway through the rolling process.

 

 

 


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