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!!!
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
Lobster Shrimp Ravioli in Brown Butter Crab Sauce
A Valentine's Day dinner that is sure to impress!
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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.
This is a delicious sauce. Excellent for lobster ravioli (homemade or bought).