|
|
|
Lobster Recipes
Pasta
Lobster Ravioli (by
Maria)
Ravioli
Filling:
1 vidalia onion, diced finely
1 garlic clove, chopped finely
1 pound Maine lobster meat
½ teaspoon dried basil
¼ teaspoon dried chives
¼ teaspoon dill weed
¼ teaspoon pepper
pinch of salt
¼ cup goat cheese (can use ricotta)
Saute all ingredients except goat cheese and put
in medium bowl in the refrigerator to cool. When
cooled, add ¼ cup goat cheese or ricotta cheese.
Pasta Dough:
1-1/3 cups all-purpose flour
¼ teaspoon salt
1 egg, beaten
¼ cup spinach cooked, well-drained, very finely
chopped
2 Tablespoons water
½ teaspoon light olive oil
Mix all of the ingredients in a large bowl. On a
floured surface, knead dough until smooth and
elastic (8-10 min). Cover and let dough rest for
10 minutes. Divide dough in half and roll out each
segment to about 1/16” thickness. Use round 2”
cookie cutter and set aside rounds. Let dough rest
additional 10 minutes. For ravioli assembly, place
a teaspoon of filling on pasta round, lightly
dampen edge of circle, fold over to make a
half-circle shape and pinch edges together. Place
in boiling water for 6 minutes.
Sauce:
1 small can artichoke hearts
1 vidalia onion, chopped finely
1 clove garlic, chopped finely
1 16 ounce can diced tomatoes
¼ cup white Zinfandel wine
½ cup whipped cream
Fresh basil, dried dill weed or chives to garnish
Remove all outer and tough leaves from canned
artichoke hearts. Sauté hearts along with onion
and garlic until transparent. Add tomatoes and
wine. Turn heat off and add cream, stirring
constantly until well blended.
Ladle sauce on each plate, add 6-8 ravioli and
garnish with freshly chopped basil or dried dill
weed and chives.
I like to serve this dish with baby greens and a
light honey-mustard dressing and sour dough bread.
|
|
|
|
|
|
|
Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com