Lobster Ravioli with Crabmeat Cream Sauce Recipe

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Lobster Ravioli with Crabmeat Cream Sauce
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Ingredients
24
Count
Nutrition
1118
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Crabmeat Cream Sauce:
  2. For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  3. Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  4. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
  5. Pasta Dough:
  6. Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1117.67 Kcal (4679 kJ)
Calories from fat 501.72 Kcal
% Daily Value*
Total Fat 55.75g 86%
Cholesterol 335.99mg 112%
Sodium 1186.67mg 49%
Potassium 328.55mg 7%
Total Carbs 99.39g 33%
Sugars 3.97g 16%
Dietary Fiber 9.4g 38%
Protein 42.75g 86%
Vitamin C 4.3mg 7%
Vitamin A 0.3mg 9%
Iron 2.9mg 16%
Calcium 188.7mg 19%
Amount Per 100 g
Calories 248.46 Kcal (1040 kJ)
Calories from fat 111.53 Kcal
% Daily Value*
Total Fat 12.39g 86%
Cholesterol 74.69mg 112%
Sodium 263.8mg 49%
Potassium 73.04mg 7%
Total Carbs 22.09g 33%
Sugars 0.88g 16%
Dietary Fiber 2.09g 38%
Protein 9.5g 86%
Vitamin C 0.9mg 7%
Vitamin A 0.1mg 9%
Iron 0.6mg 16%
Calcium 41.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.2
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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