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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