Lobster Ravioli
Source: University of Maine
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
- Dice lobster meat to 1/2 inch. Mix lobster with cheeses, herbs, salt, Worcestershire sauce and Tabasco sauce. Keep cold until needed.
- 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.
- Brush edges with egg whites and fold sheet over. Press around outer edges.
- Cut into four equal raviolis (approximately 2.5-inch by 4-inch). Check to make sure raviolis are sealed.
- Product may be frozen in airtight bags until needed for service.
- For service: Place in boiling, salted water or steam in sprayed perforated pans for 3 to 5 minutes.
- Serve hot with White Garlic Sauce and garnish with chopped fresh parsley or scallions.
White Garlic Sauce
- Prepare blonde roux by combining liquid margarine and flour in heavy saucepan/kettle. Set aside.
- 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.
- Add remaining ingredients and heat. Add cooked roux until sauce coats back of spoon, whisking constantly.