Lobster Ravioli
Description
This recipe uses shortcuts like wonton wrappers and money saving options like langostino in place of lobster to create the most luxurious and delicious lobster ravioli your special someone could ever imagine. The perfect date night or Valentine's Day recipe!
For the ravioli
For the sauce and plating
For the Ravioli
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In a large bowl, mix together all of the ravioli ingredients, except for the wonton wrappers and egg/water mixture.Â
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In a small bowl, scramble your egg with a splash of water to create an egg wash.
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Brush some egg wash onto a wonton wrapper, then spoon a heaping tablespoon of lobster ravioli mixture into the center of the wrapper. Top with another wrapper and press down on all sides to seal the edges and get rid of all air bubbles. Using a 3" cookie cutter, or the opening of a wine glass, cut wrappers into a round and discard the rest. Arrange the ravioli onto a sheet pan and freeze for about 30 minutes while you make the sauce.Â
For the Sauce
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In a medium skillet over medium heat, melt the butter, then add the olive oil and once heated through, add the shallot and leek. Season with a pinch of salt. Sauté stirring occasionally until lightly caramelized, about 15 minutes. Stir in a small squeeze of lemon juice.
Cooking and Plating the Lobster Ravioli
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Bring a large pot of water to a slight boil and in batches, cook the ravioli for about 2-3 minutes or until they float and look a bit translucent. Remove once tender with a slotted spoon onto a platter.
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Divide the ravioli among the plates and spoon over the sauce. Garnish the ravioli with grated Pecorino Romano cheese, fresh parsley, and red pepper flake (if desired) and enjoy!Â
