Ingredients
- 10 ounce lobster meat, partially cooked
- 4 ounce heavy cream
- 2 tablespoon fresh basil, chopped
- 2 tablespoon fresh chive, minced
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh tarragon, chopped
- 10 ounce lobster meat, partially cooked
- 4 ounce heavy cream
- 2 tablespoon fresh basil, chopped
- 2 tablespoon fresh chive, minced
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh tarragon, chopped
- 1 tablespoon minced shallots
- 3 ounce sweet unsalted butter
- 2 ounce dry white wine
- 2 tablespoon fresh parsley, chopped
Preparation
Baking Directions:
To make ravioli filling1. Purée lobster meat to a coarse paste in food processor.
Add egg whites and cream, and process the mixture to a fine paste.
2.Add fresh herbs and pulse machine on and off a few times to incorporate evenly.
Season with salt and pepper.
3.Roll out dough into thin sheets and cut into 3-inch circles.
Place one teaspoon of lobster filling on each circle and cover with another circle.
Press down firmly to connect the two pasta sheets.
Remove excess dough with a round cookie cutter and seal the edges of the ravioli.
Repeat process to make the remaining ravioli.
To make sauceMelt butter on low heat, add minced shallots and cook until translucent, but do not brown.
Add dry white wine, cook for 30 seconds, add herbs, and season with salt and pepper.
To cook ravioliIn a large pot of salted boiling water (approximately 1 gallon) cook ravioli 1 to 2 minutes or until they float.
Remove with a skimmer and place in butter sauce.
Toss lightly in sauce, and serve.
