Lobster Ravioli With Best Lobster Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
4
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Calories
983 kcal
-
Course
Others
Lobster Ravioli With Best Lobster Sauce
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 cup cooked lobster meat diced
- ½ cup mascarpone or full-fat cream cheese
- ½ tsp fresh lemon zest
- ½ tsp minced chives
- Sea salt and freshly ground pepper to taste
- 32 wonton wrappers
- water
- 2 shallots peeled and thinly sliced
- 2 cups cracked lobster shell pieces
- 1 Tbsp tomato paste
- 1 cup dry white wine
- Pinch of saffron threads
- 12 Tbsp butter 1 ½ sticks, diced
- Sea salt and freshly ground pepper to taste
- fresh chives for garnish optional
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Instructions
- All ingredients ready? Let's begin!
- In a mixing bowl, gently combine the lobster meat with the cheese, lemon zest, and chives. Season with salt and pepper to taste. Set this aside.
- On a clean, flat work surface, lay out 16 wonton wrappers. Place a tablespoonful of the lobster filling in the center of each wonton. Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
- Using your finger or a pastry brush, dampen the edges of each wonton with water. Place the remaining wonton skins on top of the filled ones and press down to release any air. Seal the edges firmly.
- Place the ravioli on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate while you prepare the sauce.
- In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the shallots, lobster shells, and tomato paste. Stir and sauté until very fragrant, approximately 5 minutes.
- Add the wine and saffron to the pan. Allow the wine to come to a boil. Stir to deglaze the pan. Remove the pan from the heat and allow the sauce to steep for 5 minutes. After 5 minutes, strain the liquid into a glass measuring cup or bowl. Discard the shallots and shells.
- Bring a large pot of generously salted water to a boil. Add the ravioli to the boiling water and cook for about 5 minutes while you finish the sauce.
- Wipe out the saucepan and pour the reserved liquid back into the pan. Turn the heat to medium-high and bring the liquid to a boil. Allow it to reduce down to about 1/4 to 1/3 cup. Turn the heat to low and gradually whisk the remaining butter into the liquid. If it is too thick, add a little of the pasta water to the sauce. Season with salt and pepper to taste.
- Drain the pasta and divide it among 4 serving bowls. Spoon the sauce over the ravioli and garnish with some chives, if using. Serve immediately.
Nutrition Information
Show Details
Calories
983kcal
(49%)
Carbohydrates
156g
(52%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
137mg
(46%)
Sodium
1906mg
(79%)
Potassium
562mg
(16%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
561IU
(11%)
Vitamin C
2mg
(2%)
Calcium
265mg
(27%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 983 kcal
% Daily Value*
| Calories | 983kcal | 49% |
| Carbohydrates | 156g | 52% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 137mg | 46% |
| Sodium | 1906mg | 79% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 265mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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