Open ravioli of lobster with tomato and basil sauce

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by: Cristal






Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used variously, for example in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.




ingredients

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serves: 4

1/2 quantity of Fresh Egg Pasta

6 oz (175 g) cooked lobster meat (thinly sliced)

sprigs of basil, for garnish

TOMATO AND BASIL SAUCE:

2 vine-ripened tomatoes (skinned, seeded, and diced)

6 leaves basil (finely sliced)

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper

CREAM SAUCE:

2/3 cup (150 ml) Fish Stock

2 tablespoons heavy cream

2 tablespoons white wine

1/4 cup Mayonnaise (made with olive oil)

Nutrition Facts
Open ravioli of lobster with tomato and basil sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 284

  • Total Fat: 21 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 81.7 mg
  • Sodium: 401.4 mg
  • Total Carbs: 12.2 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 2.5 g
  • Protein: 11.1 g
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preparation

1.  For the tomato and basil sauce, put all the ingredients into a small pan and place over a very low heat to warm through.

2.  For the cream sauce, bring the fish stock, cream, and white wine to a boil and boil until reduced by half to about 5 tablespoons. Put the mayonnaise into a bowl and gradually whisk in the reduced fish stock. Season to taste with salt. Keep warm, but take care not to get it too hot or it will curdle.

3.  Bring a large pan of well-salted water to a boil. Roll out the pasta dough on a lightly floured surface into a 6- by 12-inch (15- by 30-cm) rectangle. Cut into eight 3-inch (7.5-cm) squares.

4.  Put the slices of lobster meat onto a plate and warm through in a steamer for 2 to 3 minutes. Meanwhile, drop the pasta squares into the boiling water and cook for 3 to 4 minutes or until al dente, then drain and lay out on a sheet of plastic wrap.

5.  To serve, put a square of pasta in the center of each of four warmed plates. Spoon a little of the cream sauce on each one. Divide the lobster meat among them, then spoon on half the tomato and basil sauce. Cover with the remaining pasta squares and pour the remaining cream sauce over and around each ravioli. Spoon on the rest of the tomato and basil sauce and serve immediately, garnished with sprigs of basil.

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