So, I had to take a day off from writing about this homemade lobster ravioli. There is no way I was going to be able to stare at those tasty morsels too nights in a row with out actually eating them.

But I’m back at it because you wannabe foodies need to be eating this. Like, right now.

I made this sauce to go with my homemade raviolis, but it would be amazing on any pasta and would probably be quite tasty on some white flakey fish as well.

You will need…

4 ounces raw fresh lobster, roughly chopped (if you don’t have lobster you could us another shell fish)

¼ ounce white wine

2 tablespoons butter

½ cup heavy cream

2 tomato Roma tomatoes, diced

10 pearly onions, diced

1 shallot, diced

1 tablespoon fresh thyme, chopped

¼ cup parmesean, grated

24 homemade lobster ravioli (or pasta of your choice) cooked per the instructions

2 tablespoons chives, finely chopped

Start by heating a medium pan over medium heat.

Add in the butter and, shallots and onions and sauté until the onions are translucent. About 5 minutes.

Then, toss in the tomatoes and thyme and sauté for an additional 2 minutes.

Add in the lobster meat and sauté for about 2 to 3 minutes. Be careful not to over cook it.

Lower the heat and add in the brandy. Cook for about 1 minutes, just to burn off the alcohol.

Remove from the heat and stir in the cheese and cream and stir gently.

Season with salt and pepper and pour over your ravioli.

Top with chives and serve hot.

Love and Beer Floats

Angela  

Lobster Ravioli with Tomato Cream Lobster Sauce

4 ounces raw fresh lobster, roughly chopped (if you don’t have lobster you could us another shell fish)

¼ ounce white wine

2 tablespoons butter

½ cup heavy cream

2 tomato Roma tomatoes, diced

10 pearly onions, diced

1 shallot, diced

1 tablespoon fresh thyme, chopped

¼ cup parmesean, grated

24 homemade lobster ravioli (or pasta of your choice) cooked per the instructions

Start by heating a medium pan over medium heat.

Add in the butter and, shallots and onions and sauté until the onions are translucent. About 5 minutes.

Then, toss in the tomatoes and thyme and sauté for an additional 2 minutes.

Add in the lobster meat and sauté for about 2 to 3 minutes. Be careful not to over cook it.

Lower the heat and add in the brandy. Cook for about 1 minutes, just to burn off the alcohol.

Remove from the heat and stir in the cheese and cream and stir gently.

Top with chives and serve hot.

Season with salt and pepper and pour over your ravioli. 

There is something really special about anything that is “homemade.”

Just inserting that simple word instantly makes me want whatever it is that much more.

No cookie is as good as a homemade cookie. That burger at the café at work doesn’t usually appeal to me, but when they write “homemade burger” on the specials board, suddenly it is all I can think about. Homemade makes everything better, but there is now better homemade anything than homemade pasta.

Fresh, homemade, carbalicious pasta.

All right, so we have established that homemade pasta is a thing of beauty.

Now, close your eyes…

Wait…

Don’t close your eyes, you are reading. Open your eyes and think about lobster. Delicious, decadent, lobster. Sautéed up with shallots, and chives and mixed with creamy ricotta cheese.

Lobstery goodness, wrapped up in perfect, delicate homemade pasta.

Damn why don’t I have any right now?????

If that dreamy dish explanation didn’t make you salivate, there is something seriously wrong with you. But it’s okay because now I’m going to show you how great it was.

You will need…

2 tablespoons butter

2 garlic cloves, minced

1 shallot, minced

16 ounces cooked lobster meat roughly chopped (I steamed my lobster tails just until they were pink, about 5 minutes)

1 tablespoons chopped chives

2 ounces brandy

2 ounces ricotta

12 pasta

 sheets about a foot long (rolled as thin as you can possibly roll them

1 egg white

Salt and pepper to taste

Flour to sprinkle so that your ravioli don’t stick.

Start by melting the butter in a sauté pan over medium heat.

When the butter has melted, add in the garlic and shallot and sauté until the shallots are golden brown.

Add in the lobster and chives and sauté for 2 minutes.

Then, add in the brandy and reduce it for 2 minutes.

Remove the lobster from the heat and let it cool for 20 to 30 minutes.

Then, combine the lobster and the ricotta cheese in a food processor and blend well so that the mixture is almost smooth. Season with salt and pepper.

Then, lay two pasta sheets down side by side and place 1 tablespoon of filling about 2 inches a part (leaving 1 inch on either end) on one of the pasta sheets.

Using a pasty brush or your finger, brush the egg whites all around the lobster filling until it is moist but not wet. If the pasta is wet it will fall apart.

Lay the blank pasta sheet on top of the moist pasta sheet with the filling and press to seal. Slice the raviolis and use a fork to mark the outside of each to guarantee its seal.

Continue until all raviolis have been made. Sprinkle them with flour so they don’t stick together.

Bring a large pot of water to a boil and add in the ravioli. Cook for 10 minutes or until al dente.

Move to a platter, cover with your favorite sauce and serve hot with fresh grated Parmesan.

Love and Beer Floats

Angela  

Homemade Lobster Ravioli

2 tablespoons butter

2 garlic cloves, minced

1 shallot, minced

16 ounces cooked lobster meat roughly chopped (I steamed my lobster tails just until they were pink, about 5 minutes)

1 tablespoons chopped chives

2 ounces brandy

2 ounces ricotta

12 pasta

 sheets about a foot long (rolled as thin as you can possibly roll them

1 egg white

Salt and pepper to taste

Flour to sprinkle so that your ravioli doesn’t stick.

Start by melting the butter in a sauté pan over medium heat.

When the butter has melted, add in the garlic and shallot and sauté until the shallots are golden brown.

Add in the lobster and chives and sauté for 2 minutes.

Then, add in the brandy and reduce it for 2 minutes.

Remove the lobster from the heat and let it cool for 20 to 30 minutes.

Then, combine the lobster and the ricotta cheese in a food processor and blend well so that the mixture is almost smooth. Season with salt and pepper.

Then, lay two pasta sheets down side by side and place 1 tablespoon of filling about 2 inches a part (leaving 1 inch on either end) on one of the pasta sheets.

Using a pasty brush or your finger, brush the egg whites all around the lobster filling until it is moist but not wet. If the pasta is wet it will fall apart.

Lay the blank pasta sheet on top of the moist pasta sheet with the filling and press to seal. Slice the raviolis and use a fork to mark the outside of each to guarantee its seal.

Continue until all raviolis have been made. Sprinkle them with flour so they don’t stick together.

Bring a large pot of water to a boil and add in the ravioli. Cook for 10 minutes or until al dente.

Move to a platter, cover with your favorite sauce and serve hot with fresh grated Parmesan.