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
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.
Apr 29, 2003
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.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.