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Lobster Ravioli In Saffron Sauce

Western.Chefs's picture
For stuffing
  Lobster tail meat 8 Ounce, finely chopped
  Minced celery 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Scallion 1 , finely minced
  Minced red bell pepper 2 Tablespoon
  Egg 1 , beaten
  Seasoned dry bread crumbs 2 Tablespoon
  Parmesan cheese 2 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Heavy cream 1 Tablespoon
For sauce
  Butter 1 Tablespoon
  Chopped shallots 1 Tablespoon
  Cr�me fraiche 4 Ounce
  Heavy cream 4 Ounce
  Saffron 1 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
For dough
  Eggs 6 , beaten
  Water 6 Tablespoon
  Salt 3 Teaspoon
  Soybean oil/Olive oil 1⁄8 Cup (2 tbs)
  All purpose flour 4 Cup (64 tbs)
  Egg wash 1
  Court-bouillon 1
  Thyme sprig/1 teaspoon dried 1
  White wine 2 Cup (32 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Bay leaves 3
  Lemon 1⁄2 , juiced
  Black peppercorns 10
  Garlic 1 Clove (5 gm)
  Parsley sprigs 2
  Salt 1 Teaspoon
  Stalk celery 1⁄2 , coarsely chopped
  Green onion tops 2 Tablespoon

In a large bowl mix together ingredients for the lobster stuffing.
Cover and refrigerate.
In a small skillet melt the butter and saute the shallots.
Add the creme fraiche and heavy cream.
Add the saffron, seasonings, and sherry.
Reduce the heat, keeping the sauce warm until ready to serve.
In large mixer bowl combine the eggs, water, salt, and oil with a dough hook.
On low speed gradually add the flour until the dough forms a ball.
Add more oil if needed to keep the mixture from sticking to the bowl.
Remove the dough to a clean surface and cover it with a kitchen towel.
Let the dough rest for 15 minutes.
Turn the dough out on a floured board and roll it very thin.
Make ravioli sheets with a ravioli press.
Shape raviolis with a ravioli cutter.
Place a generous teaspoonful of the lobster stuffing in the center of each individual ravioli.
Coat with egg wash and place a second sheet on top for a cover.
Press the dough together and cut out the raviolis.
In a stock pot combine all of the ingredients for the court-bouillon.
Add the pasta just before the bouillon comes to a boil.
Allow the ravioli to cook until tender, about 6 to 8 minutes.
Do not boil.
Carefully remove the ravioli with a slotted spoon.
Place some saffron sauce in the well of the plate and spread evenly.
Place 4 raviolis per plate.

Recipe Summary

Cook Time: 
8 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 539 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 7.5 g37.3%

Trans Fat 0 g

Cholesterol 246.3 mg82.1%

Sodium 1464.3 mg61%

Total Carbohydrates 58 g19.4%

Dietary Fiber 2.7 g10.7%

Sugars 1.8 g

Protein 21 g41.6%

Vitamin A 20% Vitamin C 24.2%

Calcium 13.6% Iron 27.4%

*Based on a 2000 Calorie diet

Lobster Ravioli In Saffron Sauce Recipe