Mango Stuffed Lobster Ravioli w/ Italian Cream Sauce

Gourmet Seafood Recipe

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Be forewarned: This recipe isn't the easiest to make, and requires a few extra ingredients that'll mean a trip to the store beforehand. But since Valentine's Day is approaching, what better time to spend some time making your special someone a special dinner? They'll definitely appreciate it. And in fact, they may even help you make it! Anyone foreseeing a gourmet date night in the kitchen? Here's how to make each portion:

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

Italian Cream 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

To make 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.)

To make sauce: In a non-reactive 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.)

To fill ravioli: 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.)

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. Makes 6 entree servings or 12 appetizer servings.

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