Lobster Ravioli in Pink Sauce
Lobster Filling:
8 ounces cooked fresh lobster meat, chopped
2 teaspoons chopped fresh mango
1 1/2 teaspoon heavy cream
1 1/2 tablespoon ricotta cheese
1 large egg yolk
Salt and fresh-ground black pepper, to taste
***Pink Sauce: **8
1/4 cup olive oil
9 medium cloves garlic, finely chopped
6 ripe tomatoes, chopped
10 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
To make filling: In a food processor fitted with the metal blade,
combine all ingredients and process until smooth. Refrigerate at
least 1 hour before using. (Can be made a day ahead.)
To make sauce: In a nonreactive heavy skillet, heat oil over medium
heat. Saute garlic about 3 minutes, or just until it begins to color
a bit; don't let it burn. Add tomatoes, basil and cream, bring to a
simmer, reduce heat to medium-low and let sauce reduce about 2
minutes. Stir in parmesan cheese until it melts and season with salt
and pepper. Don't let sauce boil after adding cheese or it will get
stringy. (You can make this a day ahead and reheat 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 paintbrush, moisten edges of wrappers well with
beaten egg wash. Top each wrapper with another wrapper and seal
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 drop in filled won tons.
You may want to do these in batches so you don't overcrowd pot. Cook
5 to 7 minutes or until tender. Drain well and divide among 6 warm
serving bowls. Divide sauce over each and serve warm.
Makes 6 entree servings or 12 appetizer servings.
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