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In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring contantly. (If you want it a little pinker, shake in a little paprika.) Add light
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Lobster Ravioli (Estate by the Elderberries, Oakhurst, CA) with Lobster Stock Reduction, Saffron Emulsion and Toasted Pumpkin Seed Oil (Serves 4) To prepare the Lobster: 2 Chicken Lobsters, approximately 1-1 1/4 lbs. Bring water to boil in a large pot and add lobsters. Turn off heat and steep 2
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4 Servings 4 lb Live lobsters 1/2 c Fresh basil 1/2 ts Salt 3/4 c Olive oil; maybe a bit more Pepper 48 Chinese wonton wrappers 1/4 c Ricotta cheese 1/4 c Dry goat cheese 1 Small head red leaf lettuce 1 Small head boston lettuce 1 Small head romaine lettuce 4 Small artichokes; steamed 1 Bunch
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------------------------------DOUGH----------------------------------- 2 3/4 c flour 1/4 ts salt 1 1/2 tb olive oil 2/3 c cold water 5 egg yolks ----------------------------FILLING----------------------------------- 1 c fresh sea scallops; not -frozen 1/2 egg white 1 salt 1 pn white pepper; freshly
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Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream
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Preheat the oven to 350°. Season the sea bass with salt. In a nonstick 12" pan, heat 2 tablespoons of the olive oil over high heat. Sear the sea bass on both sides, about 2 minutes per side, turning once; transfer the sea bass to a 12" ovenproof pan. Roast 10 minutes. Meanwhile, bring
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How to Make Lobster Ravioli