Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 45-50 min.
Cook Time: 10-15 min.
Difficulty: 3
Yummy, why am I saying yummy? Didn't you read the title, "Lobster and Shrimp Ravioli with a Vodka Crab Cream Sauce." It sounds good just to read, now imagine how it tastes! I made these New Years Eve for Zo, her cousin Dan and myself to enjoy. Then a few days later I made a few minor adjustments that made them even better! I do apologize for not giving instructions for making the pasta for the Raviolis but there are so many different ways to make the pasta and then actual raviolis. I felt that there was no way for me to guess what kitchen equipment was in every kitchen out there. I also figured that if you are up for making Ravioli then you most likely have the equipment needed or you are willing to go out and purchase it. If that is the case then you probably have instructions on how to make the pasta to make raviolis. So if you have what it takes to make Ravioli or you are thinking about trying it then enjoy this recipe! If you are wary, it is not difficult to make your own pasta but it does require some specific equipment to make ravioli.
Ingredients:
Seafood Ravioli Filling
8 oz gulf shrimp (peeled, chopped)
12 oz lobster (shelled, chopped)
2 oz Potato Vodka
2 oz ricotta
2 oz Neufchatel cheese (or cream cheese)
2 garlic cloves (chopped)1 tbsp shallots (chopped)
1 tbsp fresh chives (chopped)
2 tbsp green onion (diced)
1 tsp fresh baby dill
1/4 tsp essence
freshly squeezed juice of a lemon
2 tbsp unsalted Sweet European butter
Kosher Salt (to taste)
fresh crack pepper (to taste)
Crabmeat Cream Sauce
2 tbsp unsalted Sweet European butter
1 tbsp shallots chopped
1 6 oz can lump crab meat
2 oz Potato vodka
1 14.5 oz can fire roasted tomatoes
1 1/4 cup heavy cream
1 tbsp fresh chives (chopped)
1 tbsp Parmesan Reggiano (freshly grated)
Red Hawain Salt (to taste)
fresh crack pepper (to taste)
Ravioli
Ingredients for 3 dozen Ravioli (recipes depend on how your kitchen is equipped)
Filling
Roll lobster and shrimp pieces in lemon, vodka, dill, chives and essence. In a large sauce pan you melt the butter over medium heat. Once melted add garlic and shallots, sauteing until golden brown. Add lobster and shrimp mixture to sauce pan and cook for 4-5 minutes stirring often.
Remove mixture from heat, strain of 90 percent of excess liquid and cool for 30 minutes or until room temperature. In a large bowl, combine lobster mixture with green onion, salt, pepper, neufchatel and ricotta cheeses mixing well. Place mixture in a food processor and pulse for 5-10 seconds (do not make into a paste.)
Crab Cream Sauce
In a medium sauce pan heat butter and shallots over medium heat, sauteing shallots until they are translucent (5-7 min.) Add the crabmeat and saute for about 2 to 3 minutes. Add vodka, fire roasted tomatoes, cream, salt and pepper and cook stirring occasionally for 7 minutes. Add chives and Parmesan Reggiano and continue to cook for 10-20 minutes or until sauce has reduced by 1/3-1/2 or until sauce has thickened and become creamy.
There are many ways to make your own ravioli and the way you do so will depend on how your kitchen is equipped. We use a Kitchenaid pasta attachment to make sheets of pasta and then use a ravioli press to make our Ravioli. Depending on how you make your ravioli you will want to place 1 3/4-2 tsp of filling per ravioli. Once you have made your ravioli, gently place them in boiling water and cook for 5 to 6 minutes, or until al dente.
Place cooked ravioli on plate, serve with sauce and garnish with dill and chives before serving. Enjoy!
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