There is something
really special about anything that is “homemade.”
Just inserting that
simple word instantly makes me want whatever it is that much more.
No cookie is as good
as a homemade cookie. That burger at the café at work doesn’t usually appeal to
me, but when they write “homemade burger” on the specials board, suddenly it is
all I can think about. Homemade makes everything better, but there is now
better homemade anything than homemade pasta.
Fresh, homemade,
carbalicious pasta.
All right, so we have
established that homemade pasta is a thing of beauty.
Now, close your eyes…
Wait…
Don’t close your eyes,
you are reading. Open your eyes and think about lobster. Delicious, decadent,
lobster. Sautéed up with shallots, and chives and mixed with creamy ricotta
cheese.
Lobstery goodness,
wrapped up in perfect, delicate homemade pasta.
Damn why don’t I have
any right now?????
If that dreamy dish
explanation didn’t make you salivate, there is something seriously wrong with
you. But it’s okay because now I’m going to show you how great it was.
You will need…
2 tablespoons butter
2 garlic cloves,
minced
1 shallot, minced
16 ounces cooked
lobster meat roughly chopped (I steamed my lobster tails just until they were
pink, about 5 minutes)
1 tablespoons chopped
chives
2 ounces brandy
2 ounces ricotta
12 pasta
sheets about
a foot long (rolled as thin as you can possibly roll them
1 egg white
Salt and pepper to
taste
Flour to sprinkle so
that your ravioli don’t stick.
Start by melting the
butter in a sauté pan over medium heat.
When the butter has
melted, add in the garlic and shallot and sauté until the shallots are golden
brown.
Add in the lobster and
chives and sauté for 2 minutes.
Then, add in the
brandy and reduce it for 2 minutes.
Remove the lobster
from the heat and let it cool for 20 to 30 minutes.
Then, combine the
lobster and the ricotta cheese in a food processor and blend well so that the
mixture is almost smooth. Season with salt and pepper.
Then, lay two pasta
sheets down side by side and place 1 tablespoon of filling about 2 inches a
part (leaving 1 inch on either end) on one of the pasta sheets.
Using a pasty brush or
your finger, brush the egg whites all around the lobster filling until it is
moist but not wet. If the pasta is wet it will fall apart.
Lay the blank pasta
sheet on top of the moist pasta sheet with the filling and press to seal. Slice
the raviolis and use a fork to mark the outside of each to guarantee its seal.
Continue until all
raviolis have been made. Sprinkle them with flour so they don’t stick together.
Bring a large pot of
water to a boil and add in the ravioli. Cook for 10 minutes or until al dente.
Move to a platter,
cover with your favorite sauce and serve hot with fresh grated Parmesan.
Love and Beer Floats
Angela
Homemade Lobster
Ravioli
2 tablespoons butter
2 garlic cloves,
minced
1 shallot, minced
16 ounces cooked
lobster meat roughly chopped (I steamed my lobster tails just until they were
pink, about 5 minutes)
1 tablespoons chopped
chives
2 ounces brandy
2 ounces ricotta
12 pasta
sheets about
a foot long (rolled as thin as you can possibly roll them
1 egg white
Salt and pepper to
taste
Flour to sprinkle so
that your ravioli doesn’t stick.
Start by melting the
butter in a sauté pan over medium heat.
When the butter has
melted, add in the garlic and shallot and sauté until the shallots are golden
brown.
Add in the lobster and
chives and sauté for 2 minutes.
Then, add in the
brandy and reduce it for 2 minutes.
Remove the lobster
from the heat and let it cool for 20 to 30 minutes.
Then, combine the
lobster and the ricotta cheese in a food processor and blend well so that the
mixture is almost smooth. Season with salt and pepper.
Then, lay two pasta
sheets down side by side and place 1 tablespoon of filling about 2 inches a
part (leaving 1 inch on either end) on one of the pasta sheets.
Using a pasty brush or
your finger, brush the egg whites all around the lobster filling until it is
moist but not wet. If the pasta is wet it will fall apart.
Lay the blank pasta
sheet on top of the moist pasta sheet with the filling and press to seal. Slice
the raviolis and use a fork to mark the outside of each to guarantee its seal.
Continue until all
raviolis have been made. Sprinkle them with flour so they don’t stick together.
Bring a large pot of
water to a boil and add in the ravioli. Cook for 10 minutes or until al dente.
Move to a platter, cover with your favorite
sauce and serve hot with fresh grated Parmesan.
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