Post by carnation037 on Jan 22, 2003 23:39:32 GMT -6
Lobster Ravioli with Basil + Creamy Tomato Sauce
5 large tomatoes, peeled, chopped
1 T. chopped fresh basil leaves
Salt and pepper to taste
1 T. olive oil
1/4 C. heavy cream
1 lb. cooked lobster pieces
1/4 C. freshly grated Parmesan cheese
Pasta Dough (recipe follows) or won ton wrappers
Sauté the tomatoes, basil, salt and pepper in the
olive oil in a skillet for I0 minutes or until thickened. Add
the cream. Cook for 5 minutes, stirring constantly. Puree
in a food processor. Reserve 1/3 cup of the puree. Pour
the remaining puree into a saucepan.
Combine the lobster, Parmesan cheese and reserved
puree in a small bowl and mix well.
Lay a sheet of Pasta Dough on a nonstick surface.
Spoon the lobster filling 3 tablespoonfuls at a time at
5-inch intervals on the dough. Top with another sheet of
pasta dough and press down. Cut the dough into two
4-inch squares with the filling in the centers using a pastry
crimper. Repeat with the remaining dough and filling. Add
the ravioli to salted boiling water in a large stockpot. Cook
for 2 to 3 minutes or until the ravioli rises to the top and
drain.
Cook the remaining puree until heated through. Spoon
onto individual serving plates and top with the ravioli.
Makes 6 servings.
Note: If using won ton wrappers, spoon only 2 tablespoons
of the filling at a time onto 1/2 of the wrappers. Moisten the
edges with water and place a second wrapper on top of each.
Eliminate any air bubbles and press the edges to seal.
Pasta Dough
Pasta Dough Pasta dough made in the food processor is
much easier and less tricky than making it by hand in a bowl
or on a countertop. The end result is much more reliable, takes
only a few minutes and tastes the same as handmade dough.
2 C. flour
3 eggs
1/4 C. cold water
Place the flour in a food processor. Add the eggs 1 at a
time, processing constantly. Process for 15 seconds longer.
Add the cold water a small amount at a time, processing
constantly until the mixture forms a ball. Knead on a lightly
floured surface until smooth. Let rest, covered, for 30 minutes.
Divide the dough into 4 equal portions. Roll 1 portion
slightly with a rolling pin, keeping the remaining portions
covered. Roll the dough through the widest section of a pasta
machine. Fold into thirds and roll through pasta machine
again. Repeat the rolling process 4 times, folding dough each
time. Continue rolling pasta through the pasta machine,
reducing the opening each time until the thinnest setting is
reached. Repeat the process with the remaining 3 portions
of dough. Dough can be cut into various widths or left wide
for ravioli. Cook the pasta in boiling water in a saucepan for
2 minutes or until al dente.
Makes 4 - 6 servings.
Note: Herb leaves can be pressed into the pasta dough
about halfway through the rolling process.
5 large tomatoes, peeled, chopped
1 T. chopped fresh basil leaves
Salt and pepper to taste
1 T. olive oil
1/4 C. heavy cream
1 lb. cooked lobster pieces
1/4 C. freshly grated Parmesan cheese
Pasta Dough (recipe follows) or won ton wrappers
Sauté the tomatoes, basil, salt and pepper in the
olive oil in a skillet for I0 minutes or until thickened. Add
the cream. Cook for 5 minutes, stirring constantly. Puree
in a food processor. Reserve 1/3 cup of the puree. Pour
the remaining puree into a saucepan.
Combine the lobster, Parmesan cheese and reserved
puree in a small bowl and mix well.
Lay a sheet of Pasta Dough on a nonstick surface.
Spoon the lobster filling 3 tablespoonfuls at a time at
5-inch intervals on the dough. Top with another sheet of
pasta dough and press down. Cut the dough into two
4-inch squares with the filling in the centers using a pastry
crimper. Repeat with the remaining dough and filling. Add
the ravioli to salted boiling water in a large stockpot. Cook
for 2 to 3 minutes or until the ravioli rises to the top and
drain.
Cook the remaining puree until heated through. Spoon
onto individual serving plates and top with the ravioli.
Makes 6 servings.
Note: If using won ton wrappers, spoon only 2 tablespoons
of the filling at a time onto 1/2 of the wrappers. Moisten the
edges with water and place a second wrapper on top of each.
Eliminate any air bubbles and press the edges to seal.
Pasta Dough
Pasta Dough Pasta dough made in the food processor is
much easier and less tricky than making it by hand in a bowl
or on a countertop. The end result is much more reliable, takes
only a few minutes and tastes the same as handmade dough.
2 C. flour
3 eggs
1/4 C. cold water
Place the flour in a food processor. Add the eggs 1 at a
time, processing constantly. Process for 15 seconds longer.
Add the cold water a small amount at a time, processing
constantly until the mixture forms a ball. Knead on a lightly
floured surface until smooth. Let rest, covered, for 30 minutes.
Divide the dough into 4 equal portions. Roll 1 portion
slightly with a rolling pin, keeping the remaining portions
covered. Roll the dough through the widest section of a pasta
machine. Fold into thirds and roll through pasta machine
again. Repeat the rolling process 4 times, folding dough each
time. Continue rolling pasta through the pasta machine,
reducing the opening each time until the thinnest setting is
reached. Repeat the process with the remaining 3 portions
of dough. Dough can be cut into various widths or left wide
for ravioli. Cook the pasta in boiling water in a saucepan for
2 minutes or until al dente.
Makes 4 - 6 servings.
Note: Herb leaves can be pressed into the pasta dough
about halfway through the rolling process.