Related recipes: Carrots, Herbs, High Fiber, Italian, Lobster, Main Dishes, National Fisheries Institute, Onions, Pasta, Seafood, Tomatoes
Preparation facts
Yield: 10 servings
Ingredients
Ravioli Filling:
1/2 lb butter
1/4 lb flour
1/2 onion
2 bay leaves
2 cloves
1 pt. milk
1/2 lb lobster meat (in large chunks)
1/2 cup sherry
1 Tbs Lobster base
1/4 cup chopped scallions
salt and pepper
Pasta Dough:
1 1/2 cup flour
1 Tbs oil
1 egg
1 egg white
1/4 tsp salt
Tomato Basil Sauce
1/2 cup olive oil
4 cloves garlic, chopped
3 cups diced onions
1 cup diced carrots
2-28 oz cans whole tomatoes
8 oz can tomato puree
4 cloves
1 Tbs basil
1 tsp thyme
2 bay leaves
1 cup chopped parsley
2 Tbs sugar
2 cups white wine
Directions
Ravioli Filling:
Make a very thick white sauce by melting butter in sauce pot, adding flour. Cook, stirring constantly, for 2 minutes. Add onions, bay leaves, cloves, milk. Stir, bring to a full boil. Sauce should be very thick. Remove from heat, add remaining ingredients. Cool.
Pasta Dough:
Put flour in mixing bowl. Whip together other ingredients, add to flour. Mix until dough is moist, but not sticky, and smooth. Rest for 30 minutes before rolling into ravioli sheets. Brush sheets with egg wash, place filling on sheets. Top with another pasta sheet. Cut with ravioli cutter. Cook in plenty of boiling salted water until pasta is cooked al dente.
Tomato Basil Sauce:
Brown vegetables in olive oil. Add remaining ingredients. Simmer slowly for about 1 hour. Strain. Keep warm.
To Serve:
Heat 3 ravioli's in boiling water. Place on plates. Ladle sauce over pasta. Top with julienne vegetables, sautéed in butter. Arrange lobster claw meat between each ravioli. Sprinkle whole dish with fresh grated parmesan. Add 9 buds of basil to center of plate.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
