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Valentine's Day Recipes
Lobster Ravioli in Pink Sauce
INGREDIENTS
Lobster Filling
8 ounces cooked fresh lobster meat, chopped
2 teaspoons chopped fresh mango
1 1/2 teaspoon heavy cream
1 1/2 tablespoon ricotta cheese
1 large egg yolk
Salt and fresh-ground black pepper, to taste
Pink Sauce
1/4 cup olive oil
9 medium cloves garlic, finely chopped
6 ripe tomatoes, chopped
10 fresh basil leaves, julienned
1/4 cup heavy cream
1/2 cup fresh-grated parmesan cheese
Salt and fresh-ground black pepper, to taste
Stuffed Ravioli
24 (3-by-3-inch) won-ton wrappers
1 large egg
1 tablespoon water, plus more for cooking ravioli
Make: 6 entree servings
or 12 appetizer servings.
PREPARATION
For Filling
In a food processor fitted with the metal blade, combine all
ingredients and process until smooth. Refrigerate at least 1
hour before using. (Can be made a day ahead).
For Sauce
In a nonreactive heavy skillet, heat oil over medium heat. Saute
garlic about 3 minutes, or just until it begins to color a bit;
don't let it burn. Add tomatoes, basil and cream, bring to a
simmer, reduce heat to medium-low and let sauce reduce about
2 minutes. Stir in parmesan cheese until it melts and season
with salt and pepper. Don't let sauce boil after adding cheese
or it will get stringy. (You can make this a day ahead and reheat
over low heat or in a double boiler).
Filled Ravioli
1. Spoon a heaping tablespoon of filling in center of each of
12 won-ton wrappers. Lightly beat egg with 1 tablespoon water.
Using a small paintbrush, moisten edges of wrappers well with
beaten egg wash. Top each wrapper with another wrapper and seal
edges together by pressing with tines of a fork; press out any
air. (You can make these several hours ahead, cover well and
refrigerate).
2. Bring a large pot of water to a boil
and drop in filled won tons. You may want to do these in batches
so you don't overcrowd pot. Cook 5 to 7 minutes or until tender.
Drain well and divide among 6 warm serving bowls. Divide sauce
over each and serve warm.
