Lobster Ravioli with Artichoke-Tomato Sauce
Red, white, and green ravioli filled with herbed lobster and goat cheese brighten each plate. The Artichoke-Tomato Sauce that anchors the pasta could also be made in quantity and served with any type of pasta and bits of lobster, shrimp, or crab for a more informal but equally delicious lunch.
Ingredients
- Artichoke-Tomato Sauce
- Shallots - 2 tablespoons, chopped
- Artichoke bottoms - 1/2 cup, diced
- Sun-dried tomatoes - 1/4 cup, chopped
- Garlic - 1 teaspoon, chopped
- Olive Oil - 1 tablespoon
- Dry Vermouth - 1/2 cup
- Heavy (whipping) cream - 2 cups
- Basil - 1 teaspoon, chopped
- Salt and freshly ground pepper to taste
- Lobster Ravioli
- Shallots - 2 tablespoons, chopped
- Olive Oil - 1 tablespoon
- Lobster Meat - 6 ounces, chopped
- Fresh Mixed Herbs - 1 teaspoon, chopped (mixture of basil, thyme, and parsley)
- Goat Cheese - 2 ounces
- Tomato, Egg, and Spinach Pastas - 1/2 sheet, each
- Beaten egg for brushing
- Basil leaves - 12 large
- Tomato - 1 large, seeded and cut into julienne
Instructions
To prepare the sauce: Saute the shallots, artichokes, tomatoes, and garlic in the olive oil over medium heat until the shallots are softened, about 2 minutes. Add the vermouth and stir up the glaze from the bottom of the pan. Add the cream and simmer 2 minutes. Stir in the basil and season to taste with salt and pepper. Set aside over very low heat.
To prepare the ravioli: Saute the shallots in the olive oil over medium heat until softened, about 1 minute. Stir in the lobster meat and herbs. Remove from heat and stir in the goat cheese until melted. Set aside to cool.
Cut eight 2-inch circles out of each pasta sheet. Brush each circle with beaten egg. Place a small spoonful of filling in the center of half of the circles and top each with another circle of the same color. Press the edges together.
Bring a large pot of lightly salted water to a boil. Slip the raviolis into the water and cook for 4 minutes. Drain on towels. Cook in batches if necessary.
To serve: Spoon a circle of sauce in the center of each warmed serving plate. Arrange one ravioli of each color on the sauce. Place a basil leaf between pair of ravioli (3 per plate). Sprinkle tomato julienne at the base of each leaf.
