I actually started this dinner yesterday, on our actual anniversary. I finished it today. We just enjoyed Lobster Ravioli with Vodka Cream Sauce for tonight's dinner, with a bottle of Champagne. After running errands all day yesterday, I ended up underestimating the time factor for the preparation of this cook.
When I started, I had a small libation of olives, olive juice and some gin out of the freezer.
My first step was to run two cans of peeled Roma tomatoes through my food processor. After sautéing some garlic in the pot, I added the tomatoes and slowly simmered according to the recipe.
I started with two nice lobster tails. Before I chopped, and then after I chopped.
Here are the ingredients for the lobster filling. Top row: diced shallots and lemon zest. Middle row: chopped parsley, chopped basil and chopped tarragon. Bottom row: lemon juice and chopped lobster meat.
Shallots in butter and wine. I actually used some Proscecco for the wine part.
I added the lobster meat to the pan and simmered. The next step was to add the lemon zest.
To finish making the lobster filling, I had to create with a roux.
In order to be able to fill each ravioli, I had to mix the roux with the lobster meat mixture and thoroughly cool. This was where my plan fell apart. I hadn’t allowed enough time for adequate cooling.
This morning I took the cooled lobster meat filling and using a small ice cream scoop, I filled each Won-Ton with a scoop of the filling.
I put the raviolis in the freezer until it was time to cook them. Into a boiling, salted pot of water for about 3 minutes.
Here is my plated bowl of goodness. We each had three raviolis. This was very rich.
I made a total of 24 raviolis using Won Ton wrappers. I have 18 raviolis left, vacuum sealed and in the freezer. I also have a fair amount of the vodka cream sauce left that will also be added to the freezer.
Great meal. The leftovers will really good, too. Here is the recipe in two parts. The Lobster Ravioli is from Guy Fieri and the Light Tomato Vodka Sauce is from Kozmic Blues.
Lobster Ravioli
Recipe By: Recipe courtesy of Guy Fieri
Ingredients:
Ravioli:
1 tablespoon olive oil
3 tablespoons minced shallot
2 teaspoons minced garlic
1 1/2 cups white wine
1 stick butter
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
Two 8-ounce raw lobster tails, shelled and cut into 1/3-inch pieces
2 teaspoons lemon zest
2 teaspoons lemon juice
2 1/2 tablespoons all-purpose flour
2 teaspoons kosher salt
4 grinds freshly cracked black pepper
48 wonton wrappers
Directions:
1. For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid. Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely. Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
2. Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside. Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.
Light Tomato Vodka Sauce
Recipe By: By Kozmic Blues
Ingredients:
2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
1⁄ 4 cup extra virgin olive oil
10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
hot red pepper flakes, to taste
1⁄ 3 cup vodka
1⁄ 4 cup heavy cream
3 tablespoons fresh basil, chopped
3⁄ 4 cup parmigiano-reggiano cheese, grated, to garnish
chopped fresh parsley, for garnish
Directions:
1. For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
2. Or finely chop the tomatoes by hand if no food processor is available. Heat olive oil in a large skillet over medium heat.
3. Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
4. Cook until garlic is lightly browned, about 3 minutes.
5. Next, carefully add the finely chopped tomatoes.
6. Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
7. (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
8. Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
9. Stir in the fresh basil.
10. Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
11. If your choose, remove the garlic cloves from the sauce.
12. Drain pasta and mix in a serving bowl with 3/4 of the sauce.
13. Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
14. Please sauce your pasta of choice to taste, and enjoy the leftovers! Pasta may be topped with grated cheese and chopped parsley before serving.
And finally, before you ask, it probably wouldn’t ship too well.
Art
