Recipes

Lobster Ravioli in Pink Rose Sauce

This is a beautiful lobster ravioli dish with a creamy rose sauce! It makes the perfect Valentine’s Day main course or any special dinner idea!

Lobster Ravioli With Pink Rose Sauce Recipe


Ingredients:

Lobster Filling:

8 ounces cooked fresh lobster meat, chopped

1 tablespoon chopped fresh mango

1 1/2 teaspoon heavy cream

2 tablespoon ricotta cheese

1 large egg yolk

Salt and fresh-ground black pepper, to taste

Rose Sauce:

1/4 cup extra virgin olive oil

8 medium cloves garlic, finely chopped

5 ripe tomatoes, chopped

9 fresh basil leaves, julienned

1/4 cup heavy cream

1/2 cup fresh-grated parmesan cheese

Salt and fresh-ground black pepper, to taste

Stuffed Ravioli:

24 (3-by-3-inch) won-ton wrappers

1 large egg

1 tablespoon water, plus more for cooking ravioli

Directions:

To make filling:

In a food processor, combine all ingredients and process until smooth.

Refrigerate at least an hour before using.

To make sauce:

In a non-stick heavy skillet, heat oil over medium heat. Saute garlic for about 3 minutes, or just until it begins to darken; careful to not let it burn.

Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 or 3 minutes.

Stir in parmesan cheese until it melts and then season with salt and pepper.

Don’t let sauce boil after adding cheese or it will get stringy. This recipe is great even make the day before and then reheated over low heat or in a double boiler.

To fill ravioli:

Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers.

Lightly beat egg with 1 tablespoon water.

Using a small brush, moisten the edges of wrappers well with beaten egg wash.

Top each wrapper with a second wrapper and seal the edges together by pressing with tines of a fork; press out any air. You can make these several hours ahead, cover well and refrigerate.

Bring a large pot of water to a boil and carefully place each of the filled won tons in the water.

It’s best to do these in batches so you don’t overcrowd your pot.

Cook for 5 to 7 minutes or until tender.

Drain well and serve in 5 or 6 bowls.

Pour the sauce over each and serve warm.

Makes about 6 entree servings or 12 appetizer servings.

I hope you enjoy this delicious dinner with someone special!

Steph Social

Publisher

What do you think? Let me know below:)