Lobster Ravioli with Vodka Tomato Cream Sauce As demonstrated at the Scottsdale Culinary Festival on Sunday, April 23, 2006
Pasta Dough
2 lb flour
7 eggs
1/4 cup tomato paste
1/2 oz olive oil
pinch of salt & pepper
Place eggs, oil, and tomato paste in food processor and process for a few
seconds. Add the flour, salt and pepper and process until mix comes together
in one dough ball. Then knead dough for 2-3 minutes.
Lobster Filling
1 lb lobster meat
4 oz butter
1 1/2 cup ricotta cheese
pinch of salt & pepper
1 tbsp green onion
1 tbsp parsley
2 oz grated parmesan cheese
1 tsp minced garlic
Put lobster meat, garlic and butter in a sauté pan. Cook on medium heat
until lobster is not translucent. Cool lobster and butter. Combine lobster
mixture and remaining ingredients and mix well.
Vodka Tomato Cream Sauce
1 oz olive oil
1/2 tsp minced garlic
1/2 tsp shallots
pinch of salt & pepper
1/4 tsp lobster base
3/4 cup tomato strips
2 1/2 cups heavy cream
2 oz vodka
Sauté oil, shallots and garlic until sweated and sizzling. Add vodka and
reduce a few seconds. Add remaining ingredients and reduce heavy cream on
medium heat until sauce is to desired thickness.
Ravioli
Split dough into two halves. Roll each half until about 1/8 inch thick.
Place 1 oz balls of filling on half of dough (1 inch of space between
balls). Place top half of pasta on the filling. Cut out ravioli and pinch
ends to seal well. Cook ravioli in boiling water for about 15 minutes or
until pasta is tender. Serve ravioli on plates and top with Vodka Tomato
Cream Sauce. Enjoy!
