Who doesn't like ravioli? Well, the Chef in a can stuff is pretty disgusting, but real freshly made ravs cooked lightly and is heavenly sauces, wow, life doesn't get any better than that. Making your own is not a day long experience, I used to do these three ravioli in a three hour class with up to 12 people at a time helping out and only using three ravioli presses. And we cooked them all up and ate them as well. It was fun, and we ate some hearty wonderful stuff as well. Oh yeah, and there was wine.
This one is fun only if you don’t mind the work involved getting the lobster prepared. Other than that, it is unbelievably decadent. Try my lobster ravioli in garlic cream sauce as one possible way to enjoy your efforts. For the ravioli dough, take 4 cups durum wheat flour and put it into a food processor. Take the zest from 3 lemons and then the juice from those same three lemons and put into the processor. Add a teaspoon or so of fresh ground black pepper and 2 eggs (or omit as you wish, the egg just makes the dough more pliable) and process until you have a smooth ball; adding just enough water to accomplish this. Let the dough rest about twenty minutes while you prepare the lobster. Bring about 4 or 5 quarts water to a boil in a large stock pot. Add a half a cup cider vinegar. Add the lobsters and turn the heat off. Let sit for about 5 to 6 minutes for 1 to 1 ½ pound lobsters. Remove and set in colander to drain. Let cool and remove the meat. Place all the shells in a stock pot and cover with water. Bring to a boil then simmer for at least a half hour. Strain and pour the stock back into the pot and bring to a boil and reduce by half. Use this flavor component for your sauce. Roll the dough out into long sheets, dusting with flour between the sheets to prevent sticking. Finely mince 3 or 4 big shallots and saute in a half stick of butter. Add a half cup capers that you rinsed well. Add a cup of good white wine and reduce to a thick liquid. Chop the lobster meat to a medium chop and add to the pan. Remove from the pan and add some chopped parsley. Fill the ravioli with this mixture and seal.
Lobster Ravioli in Garlic Cream
To make two servings, try very hard to not think about the calorie count. Prep all the stuff first. Cut some baby carrots into matchsticks. Boil some cipollini onions for a minute, remove and allow to cool. Peel off the skins and cut the root off. Finely dice a shallot. Roast about 6 cloves garlic in a tablespoon olive oil. Take about a half pound of cremini mushrooms and slice into thirds then half them. Take two cups of the lobster stock and place in sauce pan and bring to a boil and reduce to one half cup. In large skillet, melt a half stick of butter and cook the mushrooms until well browned. Add the carrots, onions, shallots and garlic. Add another tablespoon of butter if needed. Add a generous helping of black pepper and fresh grated nutmeg. Take two of the onions out and set aside. Add a cup of white wine and reduce just until syrupy. Add the reduced stock and a cup of half and half. Bring to a simmer and let simmer for 2 or 3 minutes. Cook the ravioli in the other stock just until tender, about 5 to 6 minutes. Scoop out and place in the sauce, stirring gently to coat. Add a 1/4 cup or so of chopped basil leaves. Place the ravioli on plates and take the reserved claw meat and surround the reserved onion that you have set on some whole basil leaves.
Dough, to 4 cups durum wheat flour placed in a food processor, add a quarter cup cocoa powder, a half cup organic evaporated cane juice. Whizz in processor and add just enough water to make soft dough. Let rest for about 20 minutes and roll out into long sheets with more flour dusted between sheets. Take a package of mini chocolate chips and place in bowl. Add a half cup diced pecans and one half cup cream. Stir well and use this to fill ravioli.
Chocolate Ravioli in Raspberry Sauce
Cook the ravioli in boiling water for 5 minutes. Meanwhile heat a small skillet over medium heat and add a half cup of raspberry jelly. Melt it with a tablespoon butter and a half cup good red wine. Drain the ravioli and toss with the sauce. Place on plates and top with whipped cream.
Scallops in Red Pepper Ravioli
Place 4 cups durum wheat into food processor and add one 10 oz jar red pepper. Process until smooth, adding more flour if needed. Let rest for about 20 minutes and roll out into long sheets with more flour dusted between sheets. Take 8 strips of bacon and cook until crisp. Remove from pan and remove all but about 2 tablespoons of the bacon fat. Season a pound of scallops well with fresh ground pepper. Sear the scallops in the bacon fat and remove from pan. Take a half cup sweet onion and very finely dice it and saute in the same pan until translucent. Add a cup of white wine and bring to a boil, scraping up any bits on the bottom of the pan. Reduce the wine to a syrup and pour over the scallops in a clean bowl of a food processor. Rough chop the scallops and bacon. Add some minced chives and set aside to cool. Use this mixture to fill the ravioli.
Scallop Ravioli in Spicy Sauce
Cook the ravioli in boiling salted water for 5 to 6 minutes. Meanwhile take about 6 ripe red jalapenos and cut the sides off, then cut into long strips. Cut the strips in half. Take a sweet onion and cut in half, peel it and slice it into thin strips. In a large skillet, cook 2 strips of thick sliced bacon until crisp. Remove and chop. In the same pan cook the onion until well browned, about 8 to 10 minutes. Add a half teaspoon crushed red pepper and the jalapeno peppers and cook another 3 minutes. Add a half cup of red wine and bring to a boil. Reduce by half. Add a cup of half and half and bring to a simmer. Reduce a bit and add the bacon back to the pan and drain the ravioli and toss into the sauce as well. Add some fresh ground black pepper and a bit of nutmeg and not much else is needed with this one