Carrabba's Lobster Ravioli Recipe
Do you want a creamy, dreamy dish filled with flavours you can't resist? Carrabba's Lobster Ravioli recipe is just that!
Ingredients
- 1 pound Cooked Lobster Meat
- 2 1/2 teaspoons Butter
- 1/4 pound Fresh mushrooms
- 2 cups Light Cream
- 1 teaspoon Shallots
- 2 or 3 teaspoons Quality Light Sherry
- 2 1/2 teaspoons Flour
- 2 cups Light cream
- Ravioli Pasta Sheets
- Salt and freshly ground Black Pepper (to taste)
- Sauce
- 1/2 ounce Brandy
- 2 teaspoons Butter
- 2 teaspoons Flour
- 1/4 teaspoon Paprika
- Salt and freshly ground Black Pepper (to taste)
- 3 quart Pot
- 2 1/2 quarts Water
- Pinch Salt
- Dash Oil
Instructions
- In a big pan, melt butter over low to medium heat.
- Cook mushrooms for around 5 minutes until soft.
- Add shallots, and cook for another minute.
- Mix in cooked lobster, light cream, sherry, flour, salt, and pepper.
- Cook for about 5 minutes until it thickens, then set it aside.
- Roll out pasta on a floured surface until it's about 1/8 inch thick.
- Cut circles with a 3-inch diameter using a cookie cutter or glass.
- Put about 2 teaspoons of lobster filling in the centre.
- Fold it in half to make a ravioli shape.
- Seal the edges by pressing them with a fork.
- In a small pan, melt butter over medium heat.
- Add brandy, flour, and paprika.
- Cook for about 3 minutes until it thickens.
- Add salt and pepper to taste.
- Boil a big pot of lightly salted water.
- Add the ravioli and cook for around 3 minutes or until they're how you like them.
- Drain and serve with the brandy cream sauce.
Notes
- Use fresh lobster for the best flavour.
- Cook pasta a bit less; it finishes in the sauce.
- Let the sauce simmer for rich flavours.