Lobster Ravioli in Tomato Cream Sauce with Shrimp

Are you a foodie, a lover of seafood or a big fan of pasta? If yes, you are definitely in the right place. This dish is not just pleasant to look at but also exceedingly tasty and nutritious. However, when it comes to preparing lobster ravioli in tomato sauce with shrimp, you need to give yourself at least two interrupted hours. This is because this delicacy requires a lot of detailed instructions that ought to be followed thoroughly. In a nutshell, this is what you need to prepare lobster ravioli for seven:

Ingredients

  1. a) 28 ounces of diced tomatoes
  2. b) 16 ounces of fresh ricotta
  3. c) Eight fresh basil leaves
  4. d) Six tablespoons of olive oil
  5. e) Four eggs
  6. f) Two teaspoons of salt
  7. g) Two teaspoons of pepper
  8. h) Two garlic cloves
  9. i) One and three quarter cups of Semolina flour
  10. j) One and three quarter cups of Antico Molino flour
  11. k) One lobster (1-2 pounds)
  12. l) One shallot
  13. m) One cup of fresh parsley
  14. n) A tablespoon of butter
  15. o) Half a cup of light cream
  16. p) Half a cup of Parmesan cheese

 lobster ravioli with tomato cream sauce and shrimp

Directions

Making the Lobster

First boil some water and place the lobster in for about 10-15 minutes. Then, clean and remove its meat before putting it in a bowl.

Chop half of the shallot and three quarter cup of parsley, add two tablespoons of olive oil in a pan and sauté them under medium heat for 3-5 minutes. Then, add the lobster meat, salt and pepper and let them cook under low heat for another five minutes. Finish by removing it from heat and leaving it to cool for 10 minutes.

After it has cooled, put the lobster, fresh ricotta, parsley filling and shallot into a bowl and mix. Then, place in a refrigerator for half an hour.

Making Ravioli

Combine the two flours, make a small flour volcano and add in the eggs, one teaspoon of salt and four tablespoons of olive oil. Then, slowly beat the eggs in a circular motion while piercing the flour till your pasta dough starts to firm. You can then go ahead and squeeze or knead it into form. When ready, put it in a bowl, cover and leave it to rest for about 30 minutes.

When ready, take the dough and flour it on both sides before using your hands to flatten on both sides. Cut it in half and flatten it further using a roller till its paper thin. If using a pasta machine, add pasta dough in the machine while it's at its highest level (10) and continue adding back the pasta till it thins to level 2.

To create space for filling, you can either use a ravioli maker, cookie cutter or a small drinking glass. In the case of a ravioli maker, place a sheet of dough on top of the maker before filling it with lobster-ricotta filling. Then, add the second sheet of pasta on top of the ravioli maker and press the two sheets together so as to keep the filling firm. When using a cookie cutter or glass, you'll have to manually shape out the circles and use a fork to press the ends.

Before you can cook the ravioli, you'll be needed to wait for the dough to dry completely. Only then can you can cook them in boiling water (for not more than two minutes or, until they start floating).

Making the Sauce

When making the sauce, start by adding a tablespoon of olive oil, finely chopped shallots and garlic and salt and pepper to a pan and letting them cook for 3-5 minutes. Then, add chopped parsley and more garlic, shallot and oil and let them cook under low heat for about a minute. Finish off by adding light cream, chopped basil leaves, butter and crushed tomatoes and allowing them to cook for another 20 minutes (still under low heat).

Once everything is ready, add the ravioli into the pan of sauce, stir, sprinkle grated Parmesan cheese and serve.

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Duck l’orange: How to Make a Gourmet Meal at Home

Duck l'orange: How to make a gourmet meal at home

 

If you are looking for a new gourmet recipe to try for your family or for an upcoming dinner party, check out this recipe for duck l’orange.

 

Ingredients:

 

For duck:

  • 1 tablespoon kosher salt
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 (5- to 6-lb) Long Island duck
  • 1 juice orange, halved
  • 4 fresh thyme sprigs
  • 4 fresh marjoram sprigs
  • 2 fresh flat-leaf parsley sprigs
  • 1 small onion, cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
  • 1/2 carrot
  • 1/2 celery rib

 

For sauce:

  • 1/3 cup sugar
  • 1/3 cup fresh orange juice (from 1 to 2 oranges)
  • 2 tablespoons white-wine vinegar
  • 1/8 teaspoon salt
  • 2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
  • Special equipment: an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Preparation:

 

Cooking the duck:
1) Preheat oven to 475°F.

2) Stir salt, coriander, cumin, and pepper together and sprinkle on outside and inside of duck. Cut one half of an orange into quarters and put it, thyme, marjoram, parsley, and 4 onion wedges in the duck cavity.

3) Squeeze juice from remaining half of orange and stir together with wine and stock and set it aside.

4) Spread remaining 4 onion wedges in roasting pan with carrot and celery. Place the duck on top of vegetables and roast 30 minutes.

5) Reduce oven temperature to 350°F and pour the wine into a roasting pan. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.

6) Tilt duck to drain juices and transfer it to a cutting board, reserving juices in pan. Let stand for 15 minutes.

 

Cooking the sauce:

1) While duck roasts, cook sugar over medium heat in a dry 1-quart heavy saucepan until it begins to melt. Continue cooking, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (be careful with this step, as the mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove from heat.

2) Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.

3) Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender. Serve it with duck.

 

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Be a Prep Master

Fresh Vegetables Chopped In Preparation For Cooking

Anyone who has ever attempted cooking from scratch knows that it can be very time consuming. However, the cook who knows how to prep ahead can prepare home cooked meals very quickly. This is immensely helpful for those hectic days spent getting the kids to and from their various activities! Here are a few tips to help you save time in the kitchen by making use of ingredients frozen beforehand.

Sauces and Stews
Any dish that goes on top of rice, pasta or noodles will be convenient to freeze. Simply ladle out portions into tupperware dishes, cool in the refrigerator, then place in the freezer. Tomato sauce, chili, beef stroganoff and curries are all great dishes to freeze ahead of time. Then you just need to make fresh rice, pasta or noodles. Dishes such as these can keep for up to one year. Anything containing seafood should be consumed within six months.

Vegetables
Every mother would love to cook with more fresh veggies, but it takes a lot of time to prepare them. A major time saver is to freeze them so that they are readily available later. Start by peeling (when required) and dicing the veggies. Place them in a pot of boiling water for 30 seconds to one minute depending on what vegetable it is. The idea is not to cook the vegetables, but to shut down the enzymes that will cause them to deteriorate even in the freezer. After this brief blanching, place them in your favorite freezer-safe dishes, add just enough water to cover, and place in the freezer. (Remember to leave space for the water to expand.) This frozen block can be popped out, placed in a pot, and brought to a boil for an instant side dish at a later time. If you're sure you'll be using them for a soup or stew, you can cover them with broth instead of water. And if you're chopping them for use in a stir fry or other similar dish, you can simply freeze them without water.
Casseroles
Frozen casseroles provide home cooked quality at convenience food speed! Most casseroles are great candidates for freezing. Simply get out your dishes (or buy a few disposable aluminium baking dishes), prepare the casserole as usual, cover tightly with plastic wrap and foil, and put it in the freezer. When you want to cook the casserole, just remove the plastic wrap and place the dish in a hot oven. Cooking time will vary based on the size of the dish. Lasagna, baked spaghetti and shepherd's pies are some examples of casseroles that are a breeze to prepare ahead of time and pop in the oven later. They will keep for up to one year.

Incorporating these tips into your cooking routine will save a great deal of time. Cooking delicious, healthy meals for the family is much more enjoyable when you prep ahead. Make use of these time savers and you can effortlessly throw together home cooked meals all through the week.