Lobster & Mascarpone Ravioli with Shallot Radicchio Sauce (Frank's)
Pasta:
Buy sheets – cut into 4” x 4” squares. Brush egg white wash on edges or use wonton skins or make your own. (see below)
Instructions:
Filling:
Instructions:
Sauce:
Instructions:
Origin of recipe: Frank Amoroso who can rival Emeril or Michael Chiarella anytime! Great to use at our Christmas Eve Feast or a family buffet. Makes a colorful, tasty dish!
Buy sheets – cut into 4” x 4” squares. Brush egg white wash on edges or use wonton skins or make your own. (see below)
- 1⅓ cup flour
- 2 eggs
- 2 tablespoons water
- 1 teaspoon salt
- 2 teaspoons oil
Instructions:
- Pile flour & make a well.
- Combine wet ingredients into well.
- Knead mixture with hands folding into a ball.
- Knead until smooth & let stand covered w/plastic wrap for 1 hour.
- Roll out into thin sheets. Cut into 4” x 4” squares.
Filling:
- Lobster meat from 2 lobsters or 4-5 tails
- ½ cup cooked minced spinach, well drained
- 4 eggs
- ½ cup bread crumbs
- ½ cup grated Locatelli
- ½ cup mascarpone
- 1 teaspoon sweet paprika
- 1 teaspoon basil
- 4 cloves minced garlic
- salt and pepper to taste
Instructions:
- Chop lobster into bite size pieces. Beat eggs lightly and add cheese and other ingredients. Fold in spinach, lobster and breadcrumbs. Mix all.
- Put a teaspoon of filling in center of pasta square. Cover and seal with tines of fork. Set aside to dry on towel dusted with semolina.
- Cook ravioli in boiling salted water for about 10 minutes or until ravioli pop to the surface.
Sauce:
- 1 head radicchio – shred
- 2 medium shallots – peel, slice vertically then ½ strips horizontally
- 1½ sticks butter
- Fresh Italian parsley, minced
- Salt and pepper
Instructions:
- Melt butter. Sauté shallots; add radicchio. Sauté until tender.
- Season.
- Add parsley.
- Makes a nice colored sauce for ravioli.
Origin of recipe: Frank Amoroso who can rival Emeril or Michael Chiarella anytime! Great to use at our Christmas Eve Feast or a family buffet. Makes a colorful, tasty dish!