Lobster Ravioli With Crabmeat Cream Sauce

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Recipe courtesy lilly's gastronomia italiana, boston, ma

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Steps

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For the lobster ravioli: in a large saute pan , add the butter and melt.

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Add the garlic and shallots and saute until golden brown.

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Add lobster , crab , and chives and saute 2 to 3 minutes.

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Add cognac and reduce for 2 minutes.

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Remove from heat and cool for 30 minutes , until room temperature.

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Chop lobster mixture into small chunks.

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In a large bowl , combine lobster mixture and ricotta and mix well.

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Season with salt and pepper.

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Lay out the first piece of pasta dough on the table and place 1 / 4-ounce mounds of stuffing 2 inches apart.

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Using a pastry brush , brush egg white around each bit of stuffing , making the dough damp not wet.

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Take the second piece and cover the bottom piece with the stuffing.

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Press around each ravioli being careful not to squeeze the stuffing out.

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Using a round ravioli cutter , cut each ravioli round and put on a sheet pan sprinkled with semolina.

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Gently place ravioli in boiling water and cook for 8 to 10 minutes , or until al dente.

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For the sauce:.

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Ingredients

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unsalted butter, garlic clove, shallot, lobster meat, crabmeat, cognac, ricotta cheese, salt, pepper, chives, egg white, tomato sauce, heavy cream, durum flour, semolina, egg, water