Viking VSM500, VSM700 Lobster Ravioli with Lobster Broth, Goat Cheese Ravioli with Sauce Morney

LOBSTER RAVIOLI WITH LOBSTER BROTH

One recipe of Basic pasta dough (one flat sheet for Ravioli) (see page for recipe)

1 whole lobster (steamed) TT salt

TT pepper

1 tsp Cayenne pepper

1 T cream cheese

1 T shallots (finely dice)

1 tsp green onions or scallions (finely sliced)

1 tsp lemon juice

1 T olive oil

1/2 onion

1/2 gallon (for boiling liquid)

1 leek

1 stalk celery

3 cups water (for broth)

1 cup white wine

Makes about 60 ravioli 1/2 inch squares

•Begin boiling water

•Remove the meat from the lobster and slice very thinly

•Place the lobster shell (including head) into a pot add the onion, celery, leek, water, and wine

•Simmer for about 30 minutes, strain through cheese cloth then reserve cooking liquid

•Heat oil in sauté pan and sauté shallot and green onion until tender

•Add sautéed mixture, sliced lobster, salt, pepper, lemon juice and cream cheese into the mixer bowl, using the “V” paddle mix the ingredients until incorporated

•Take the mixture and portion the lobster stuffing onto half of the pasta in small piles

•Fold the other half of the pasta on top of the stuffing and cut desired shape around the piles

•Boil the Lobster ravioli in water

•Serve the Lobster ravioli in a shallow bowl with the reserved

broth poured over the ravioli

GOAT CHEESE RAVIOLI WITH SAUCE MORNEY

One recipe of Basic pasta dough (flat sheets for Ravioli) (see page 24 for recipe)

1 pint of milk

1/4 onion

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