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Crab, Lobster and Lentil Ravioli

Crab, Lobster and Lentil Ravioli
An elegant and unusual ravioli, made intriguing with, lobster, crab and the addition of ramps and lentils. Make plenty...they will disappear!

Excellent for a formal dinner or luncheon, or just because you want to pamper yourself and your guests.
Ingredients:

For the Pasta Dough:
2-¼ cups all-purpose flour
1/3 cup water
2 eggs
1 Tbsp. extra virgin olive oil
1 tsp. sea salt

For the Filling:
1 live lobster (between 1 ¼ lb. And 1 ½ lb.)
1/3 cup lentils
2 Tbsp.extra virgin olive oil
1 shallot, minced
1 small fennel bulb, greens removed and diced fine
8 ramps, sliced thin
8 ounces lump crabmeat
¼ cup parsley, chopped
¼ cup heavy cream
Sea salt & freshly ground black pepper to taste
1 egg beaten with 1 tablespoon water

For Sauce:
3 Tbsps. extra virgin olive oil
1 onion
10 cloves garlic, chopped
2 carrots, chopped
2 cans crushed tomatoes (28 ounces each)
1 28-ounce can tomato puree
½ cup red wine
¼ cup parsley, chopped
3 Tbsps basil, julienned
¾ cup heavy cream
½ cup Pecorino Romano cheese, grated



Directions:


Prepare the Pasta Dough:
In a large bowl, using a wooden spoon, stir the flour together with all remaining ingredients. This should form a stiff dough.

Using a well-floured surface, knead the dough until it is smooth and not sticky. Wrap in plastic and permit it to rest for 30 minutes.

Prepare the filling:

Cook the lobster by immersing it in a pot of boiling water for 10 minutes. Transfer the lobster to a bowl of ice water to cool.

When the lobster has cooled sufficiently, drain it and remove the claws and tail. Remove the meat, dice it, put it into a bowl, and set it aside.


Cook the lentils in a saucepan of simmering, salted water until they are tender. This should take about 20 minutes. Drain.


Using a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add the lentils, lobster, crab and about ¼ cup of the parsley. Remove from heat, then add ¼ cup of cream.

Stir until the mixture binds together. Add salt and pepper to taste, then set the dish aside.
 

 

Prepare the Sauce:

Using a large pot, heat the 3 tablespoons of olive oil over medium-high heat.

Add the onion, garlic and carrot and cook, stirring, until the onion begins to brown.

Add the tomatoes and the tomato puree, stirring well. Add the wine and bring the mixture to a boil. Reduce the heat to low and allow to simmer for about 30 minutes.

Add ¼ cup parsley and the julienned basil to the sauce. Cook for an additional 15 minutes, season with salt and pepper, and set aside.

 

 

Make the Ravioli:

Cut the pasta dough in half. Roll the halves very thinly, about 1/8 of an inch thick, on a floured board.

Cover half of the dough with a damp towel to prevent it from drying out.

Drop the filling in tablespoons, about one inch apart, on one sheet of the rolled out pasta dough.

Brush the other pasta sheet with egg wash. Very gently, place the second sheet of pasta, egg side down, on top of the first sheet.

Gently press around the filling to seal it. Then cut it using a ravioli cutter or a sharp knife. Permit it to rest for about 10 minutes.

Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente. This should take about 10 minutes.

Drain well and toss with the tomato cream sauce. Add the cheese, tossing well to combine.

 

Serve immediately.

Products suggested for this recipe:

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Chef's Salts of the World Sampler

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