Lobster Ravioli

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
Two raviolis per customer, four servings

This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée. 

Ingredients

5 oz. cooked Maine lobster
1/4 cup ricotta cheese
2 1/2 tsp. grated Parmesan cheese
1/2 tbsp. chopped scallions
1/2 tsp. chopped parsley
1 tsp. fresh chopped dill
1/8 tsp. salt
1/8 tsp. Worcestershire sauce
1 drop Tabasco sauce
2 10-in. lasagna noodles
1 tbsp. egg white

White Garlic Sauce
Yield: Serve 1/2 cup per customer, four servings
3 tbsp. liquid margarine
1/3 cup all-purpose flour
1/3 cup chopped shallot
1/2 tbsp. chopped garlic
1/2 cup chardonnay
1/3 tsp. salt
1 1/2 cup whole milk
1/2 cup culinary cream

Steps

  1. Dice lobster meat to 1/2 inch. Mix lobster with cheeses, herbs, salt, Worcestershire sauce and Tabasco sauce. Keep cold until needed.
  2. Lay one cooked pasta sheet on cutting board. With #40 scoop (1 ounce), place four balls of lobster mixture on sheet, evenly spaced, to one side.
  3. Brush edges with egg whites and fold sheet over. Press around outer edges.
  4. Cut into four equal raviolis (approximately 2.5-inch by 4-inch). Check to make sure raviolis are sealed.
  5. Product may be frozen in airtight bags until needed for service.
  6. For service: Place in boiling, salted water or steam in sprayed perforated pans for 3 to 5 minutes.
  7. Serve hot with White Garlic Sauce and garnish with chopped fresh parsley or scallions.

White Garlic Sauce

  1. Prepare blonde roux by combining liquid margarine and flour in heavy saucepan/kettle. Set aside.
  2. Sauté shallots and garlic in small amount of oil or liquid margarine, taking care not to brown. When translucent, add wine and cook for few moments.
  3. Add remaining ingredients and heat. Add cooked roux until sauce coats back of spoon, whisking constantly.
Source: University of Maine

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources