home > recipes > copycat recipes > copycats a to z > G - Gallagher's to Guthrie

Gastronomia Italiana's Lobster Ravioli with Crabmeat Cream Sauce

recipe at a glance
Rating: 5/5 5 stars
2 reviews

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 30786
cook method: stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

ingredients


Lobster Ravioli

2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces cognac
2 ounces ricotta cheese
salt
black pepper
1 tablespoon chopped chives
egg white, slightly beaten

Crabmeat Cream Sauce

2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces cognac
5 ounces tomato sauce
10 ounces heavy cream
salt

Pasta Dough

8 ounces durum flour
8 ounces semolina flour
1 egg
water, as needed
1 pinch salt

directions

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.

Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

Recipe Source: Lilly's Gastronomia Italiana, Boston, MA

added by

Elaine R.

nutrition

1135 calories, 56 grams fat, 89 grams carbohydrates, 55 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like gastronomia italiana's lobster ravioli with crabmeat cream sauce




comments & reviews



number of 5 star votes on this recipe
2100%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe0



Registered Member at CDKitchen.com
Member since:
Sep 28, 2006





REVIEW: recipe rating
THIS RECIPE IS TO DIE FOR!!!! IF YOU ALREADY KNOW HOW TO MAKE HOMEMADE PASTA AND RAVIOLIS THE REST IS A SNAP. I'VE BEEN MAKING IT FOR OVER A YEAR NOW AND MY FRIENDS SAY THEY WOULD RATHER I MAKE THIS THAN GO TO A FIVE STAR RESTAURANT. ALSO, WHEN I WAS A LITTLE SHORT ON SNOW CRABS I ADDED COOKED SHRIMP. I WILL CONTINUE TO MAKE THIS OVER AND OVER AND ENCOURAGE EVERYONE TO TRY IT BECAUSE THERE ARE SO MANY WONDERFUL FLAVORS IN IT.


Registered Member at CDKitchen.com
Member since:
Sep 28, 2006





REVIEW: recipe rating
I tried the crabmeat cream sauce for this recipe with purchased ravioli. Actually my husband took over and made it. He only cooks two things (sheperd's pie and american chop suey) He is now a gourmet cook in my book!!! The recipe was easy and deliscious. He loved the flame! He impressed all of our guests and I have a budding chef. I look forward to making my own ravioli and will write back when I do.