REC: Lobster Ravioli (using Shrimp instead of Lobster)
6Here's the recipe from The Italian American Cookbook, by Mariani and Mariani. The recipe says it serves 4.
My notes and adjustments follow at the end of the recipe.
For the ravioli:
4 T. unsalted butter
1 shallot, finely chopped
1 garlic clove, minced
1 cup chopped cooked lobster meat (use Shrimp)
1/4 cup cubed cooked all-purpose potato
1 T. minced flat leaf parsley
Salt and Pepper
25-30 Chinese wonton skins or dumpling wrappers
1 large egg, beaten with 1 t. water
For the Sauce:
4 T. unsalted butter
1 T. finely chopped shallots
1 small garlic clove, minced
1/4 cup chicken broth
2 T. dry white wine
2 T. chopped Italian-style canned tomatoes, drained
1/3 cup heavy cream
Salt and pepper
1. Prepare the ravioli: Heat a small saucepan over low heat. Add 2 T. of the butter, the shallot and the garlic, and cook, stirring until the vegetables are soft but not browned, about 3 minutes. Set aside.
2. In a small bowl, combine the lobster (shrimp) potato, parsley, salt and pepper to taste, and the shallot-garlic mixture, stir to combine.
3. One at a time, place 1 heaping teaspoon of the lobster (shrimp) filling in the center of a wonton skin. Wet half of the outer rim of the wonton skin with the egg wash, fold and seal well. Set it aside, and repeat with the remaining skins and filling.
4. In a large pot, bring 3 quarts of water to a boil.
5. Meanwhile, prepare the sauce: in a small saucepan, melt the butter over low heat. Add the shallots and garlic, and cook, stiring until softened, about 2 minutes. Add the chicken broth, wine, and tomatoes, and bring to a boil. Then reduce the heat to a simmer and cook over low heat for another 3 minutes. Set aside.
6. Add 2 heaping teaspoons salt and the ravioli to the boiling water, bring back to a boil, and boil for 3-4 minutes. Drain, and return the ravioli to the pot. Add the remaining 2 T. butter, toss gently, and add the sauce. Bring to a boil and serve immediately.
MY NOTES:
1. As I said earlier, substitute cooked shrimp for the lobster, use any parsley you have, and any canned tomatoes
2. I used two wrappers to make a larger ravioli, and I think they are prettier on the plate. Put one wonton wrapper on a lightly floured surface, mound one Tablespoon of the filling in the center of the wrapper, and brush the edges with the egg wash. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well. Transfer to a flour-dusted baking sheet and repeat with remaining wrappers, until all of the filling has been used. I can't remember how many of these larger sized raviolis I made. I'm guessing that if you had pproximately one cup of filling, you would have 16 Tablespoons of filling, for 16 big raviolis. This would also mean that you could need 32 wrappers.
3. The boiling water should be salted, as for boiling pasta. Lower the boiling water to a gentle boil before adding the ravioli. Carefully add small batches of ravioli, about 3 or 4 at a time, stirring gently when you add them, to keep them from sticking together. Poach them gently. They are done when they puff up and float to the surface, about 2 or 3 minutes. Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain, and keep them warm until all are cooked. Then put them back into the drained pot, add the remianing 2 T. of butter, add the sauce and warm gently before serving.
