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Lobster Shrimp Ravioli in Brown Butter Crab Sauce

Valentine’s day is a couple of days away and dish is sure to impress that special person in your life! I promise!!!

heart shaped lobster shrimp crab ravioli
Lobster Shrimp Ravioli in Brown Butter Crab Sauce

INGREDIENTS:

1 pack wonton wrappers or fresh lasagna sheets
1 lobster tail
1/4 lb uncooked shrimp, peeled
4 tbs butter
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tbs lemon juice
4 ounces ricotta cheese
Salt and pepper to taste
1 whisked egg for binding ravioli edges

Brown Butter Crab Sauce

2 tablespoons butter
1/2 yellow onion, chopped
4 cloves garlic, minced
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes
Salt and pepper to taste
1 cup heavy cream
Lump jumbo crab meat to taste
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese for serving
Red pepper flakes for serving

Watch me make it!
heart shaped lobster shrimp crab ravioli

Lobster Shrimp Ravioli in Brown Butter Crab Sauce

A Valentine's Day dinner that is sure to impress!
4 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: crab, lobster, ravioli, shrimp
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 2 people

Ingredients

For the ravioli

  • 1 pack wonton wrappers or fresh lasagna sheets
  • 1 lobster tail
  • 1/4 lb uncooked shrimp peeled and deveined
  • 4 tbs butter
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1 tbs lemon juice
  • 4 oz ricotta cheese
  • Salt and pepper to taste
  • 1 whisked egg for binding ravioli edges

Brown Butter Crab Sauce

  • 2 tbs butter
  • 1/2 yellow onion chopped
  • 4 garlic cloves minced
  • 1 (14 ounce) can tomato sauce
  • 1 (14 ounce) can petite diced tomatoes
  • Salt and pepper to taste
  • 1 cup heavy cream
  • Lump jumbo crabmeat to taste
  • 1/4 fresh parsley chopped
  • 1/4 cup grated parmesan cheese for serving
  • Red pepper flakes for serving

Instructions

How to make the ravioli

  • Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat.
  • Heat a large skillet with water and steam the lobster tail and shrimp for about 7 seven minutes, flipping lobster halfway. If you have a steamer use that. 🙂 I just used a metal mesh oil splatter cover for the youtube video. 
  • Remove the lobster and shrimp and coo for a few minutes. Once its cool, chop the lobster and shrimp. Set aside.
  • Place butter in a small saucepan over medium heat and whisk constantly. Once it browns, add the garlic stir well.
  • Add parsley, lemon juice, salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.
  • On a clean surface sprinkle flour and place egg wash on the side. Place a wonton on the flour spread and use a heart shaped cookie cutter to shape the wonton. Once done with all the cut outs begin to fill the raviolis.
  • Take a tablespoon or so of the filling and place onto the center of the ravioli. Use the egg wash to bind the ravioli by brushing it all around the edges. Use a fork to perfectly seal.
  • At this point you can freeze the raviolis for later. Set aside and let's make the sauce.

Let's make the sauce

  • Heat butter over medium heat.
  • Add onions and saute for 5 minutes until they begin to caramelize.
  • Add garlic and saute for a minute or so.
  • Pour in tomato sauce, diced tomatoes, salt and pepper to taste.
  • Stir and cook over low heat for about 10 minutes, stirring occasionally.
  • Remove from heat and stir in cream, crab and extra parsley.
  • Cook the ravioli in boiling water for 2 minutes. Remove from water and place on a plate over a small layer of the sauce, then add more sauce to cover the raviolis.
  • Sprinkle with parsley, parmesan cheese and red pepper flakes if desired.

Video

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