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| Ravioli Imbottiti d’ Aragosta |
| Yields: 4 servings |
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| Thin pasta sheets filled with lobster, prosciutto & basil,
served on an orange beurre blanc.
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| METHOD: ravioli |
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Make stuffing by combining lobster meat, basil & proscuitto.
Lay wonton skins on a table and brush edges with beaten egg.
Place 1 tablespoon of lobster stuffing on the center of the skin & fold over to form a triangle. Press edges together to seal.
Cook in boiling water 2-3 minutes. Remove.
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| Ingredients |
14 oz raw lobster meat, chopped coarse
4 thin slices of good quality prosciutto, 1/4 in dice
12 basil leaves, chopped
1 C fresh orange juice
5 T butter, unsalted
12 wonton skins
1 egg, beaten
orange segments and fresh basil for garnish
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| METHOD: sauce |
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Slowly reduce orange juice to 1/4 cup.
Remove from heat and whisk in butter.
Season with salt & pepper. Set aside.
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| TO FINISH |
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Place orange segments around rim of plate. Mirror the bottom of the plate with the orange sauce.
Place 3 ravioli on the sauce and garnish with basil. |
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