Lobster Ravioli With Crabmeat Cream Sauce
There's nothing quite like indulging in a luxurious seafood pasta dish, and Lobster Ravioli With Crabmeat Cream Sauce is the ultimate in decadence. This dish is the perfect harmony of flavors and textures, with rich, succulent lobster meat stuffed into delicate homemade pasta and smothered in a creamy, velvety sauce brimming with fresh crabmeat. While it may sound like a complicated dish, with the right ingredients and a bit of patience, you can create this gourmet meal in the comfort of your own home.
Ingredients
- 1 lb cooked lobster meat
- 1 package of store-bought or homemade ravioli dough
- 1 cup heavy cream
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine
- 2 garlic cloves, minced
- 1/2 cup fresh crabmeat
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
For the ravioli filling, you can either buy pre-cooked lobster meat or cook it yourself. To cook the lobster, bring a large pot of salted water to a boil, add the lobster tails, and cook for 8-10 minutes, or until the shell turns a bright red color.
Remove the lobster meat from the shells and chop it into small pieces. Set aside until needed for the filling.
Preparing the Ravioli Dough
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
To make the ravioli dough from scratch, combine the flour and salt in a mixing bowl. Make a well in the center of the flour mixture and add the eggs and olive oil. Mix until the dough forms a ball.
Dust a clean surface with flour and knead the dough for 5-10 minutes, or until it becomes elastic and smooth. Cover with plastic wrap and let it rest for at least 30 minutes.
Assembling the Ravioli
Roll out the ravioli dough to a thickness of 1/8 inch, either using a pasta machine or a rolling pin. Cut the dough into rectangles about 2 inches by 3 inches in size.
Spoon about 1 tablespoon of the lobster filling in the center of each rectangle. Brush the edges of the rectangles with a bit of water and then fold the dough over, pressing the edges to seal the ravioli.
Bring a large pot of salted water to a boil, add the ravioli, and cook for 3-4 minutes or until they float to the surface. Remove from the pot with a slotted spoon and set them aside until the sauce is ready.
Preparing the Crabmeat Cream Sauce
In a saucepan, heat the olive oil and butter over medium heat. Add garlic and cook for 1 minute or until fragrant. Pour in the white wine and reduce for about 5 minutes.
Stir in the heavy cream and ricotta cheese, whisking constantly until the mixture becomes smooth and creamy. Add the Parmesan cheese and continue to whisk until it is fully incorporated.
Finally, fold in the fresh crabmeat and cook the sauce for an additional 2-3 minutes, until the crabmeat is warmed through.
Season the sauce with salt and pepper to taste.
Putting it all together
Plate the cooked ravioli and top them with the crabmeat cream sauce. Garnish with extra grated Parmesan cheese and chopped parsley if desired.
Pair this stunning dish with a glass of chilled white wine and enjoy a gourmet meal in the comfort of your own home.
Conclusion
While making Lobster Ravioli With Crabmeat Cream Sauce might seem like a daunting task, following these simple steps will have you enjoying a delicious and satisfying meal in no time. The combination of fresh seafood, homemade pasta, and a rich, creamy sauce is a match made in heaven. Don't be afraid to experiment with different variations of this recipe and make it your own!