Lobster Ravioli
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cloves
Garlic (crushed and roughly chopped)2 tbsps
Shallot (chopped)1
Lemon2 tbsps
Pine Nut (toasted)Directions:
1
Special equipment: cheesecloth Pour bottle of wine into a non-reactive saucepan
2
Add the 3 cloves crushed and chopped garlic and the shallots and bring to a boil
3
Reduce heat to a simmer and cook until liquid is reduced to 1 cup
4
Strain through a fine strainer into another non-reactive saucepan
5
Add the half-and-half and simmer until thick; do not let boil
6
Whisk in 1 cup of the yogurt cheese to thicken
7
Simmer until just heated through and then remove from heat and keep warm
8
Preheat the broiler
9
Split the lobster tail lengthwise and then sprinkle with lemon juice
10
Place under the broiler and cook until done, about 5 minutes
11
Let cool
12
Remove from shell then slice into 1/4-inch circles
13
Set aside
14
In a food processor, combine pine nuts, the remaining 2 cloves garlic, and basil in a food processor and blend until smooth
15
Fold the pesto into the remaining 1/2 cup yogurt cheese
16
Arrange 4 wonton wrappers on a sheet tray
17
Place 1 circle of lobster on each wonton and then top with a teaspoon of the pesto filling, leaving a 1/4-inch border all the way around
18
Brush the wonton wrapper with the beaten egg
19
Top with another wonton and press firmly with a fork all the way around edges
20
Cover ravioli with a damp cloth and repeat until you have made 12 ravioli
21
In a large pot of simmering water, drop ravioli, in batches as necessary, and simmer for 3 to 4 minutes
22
Ravioli are done when they rise to the top
23
Remove ravioli with a slotted spoon and toss with the sauce
24
Sprinkle with Parmesan and minced basil
25
Line a strainer with cheesecloth
26
Place the strainer over a bowl
27
Pour the yogurt into the cheesecloth
28
Cover and refrigerate for at least 2 hours, or overnight
29
Discard the liquid in the bowl
30
Yield: about 1 1/2 to 1 3/4 cups