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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Garden Fresh Tomatoes All Year Round

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If you are lucky enough to have a garden overflowing with tomatoes, canning is a great way to preserve your harvest and eat garden-fresh tomatoes all year round. If you don’t have a garden, a trip to your local farmer’s market will do. At the farmer’s market, look for the farmer’s “seconds.” These are tomatoes that often discounted because they are overripe or slightly damaged, making them perfect for putting up. You’ll need about twenty pounds of tomatoes to yield seven quarts of tomatoes, which are ideal in recipes for tomato sauce, tomato paste or even salsa.
To get started, you’ll need some equipment:
  • Water bath canner:  This is used to sterilize the jars after they are filled, and can be found at most hardware stores or big box stores.
  • 3 pots, one large, one medium and one small:  These pots are used to scald the tomatoes, heat water or juice and to sanitize the lids.
  • Quart size canning jars:  These are often sold in pallets of a dozen at hardware stores or big box stores.
  • Tongs and a magnetic lid lifter:  These are used to pick up jars and lids out of the hot water. Tongs covered with silicone are great.
  • Canning Funnel:  These are designed to fit inside the rim of the jar, to make it easier and neater to pour the tomatoes into the jars.
  • You will also need lemon juice (2 Tbps. per jar) and tomato juice, or water.

Directions:

  • The first step is to sterilize the jars and lids. If you have a dishwasher, use it to sterilize the jars. Otherwise, you’ll need to sterilize them in boiling water in your water bath. Use the small pot to sterilize the lids in boiling water.
  • While your jars and lids are sterilizing, prepare the tomatoes. You’ll need to remove the skin. The easiest way to do this is to blanch them in hot water. Before blanching the tomatoes, cut a little x-shaped notch in the top of the tomato. This will help the skin peel away as soon as it hits the hot water. Blanch the tomatoes for a minute or two, then immediately plunge them into a ice bath. The skins will retract and practically peel themselves! After you’ve peeled the cooled tomatoes, core and quarter them. If you want some variety, you can process some into sauce before canning. (Just skip adding the hot water/tomato juice below.)
  • Fill your jars with tomatoes, along with two tablespoons of lemon juice, then cover with hot water or hot tomato juice, leaving a ½ inch of space at the top. Run a knife around the inside rim of the jars to release any air bubbles, then cover with the lids, making sure the edge of the jars are clean and dry first. Do not screw them on too tightly.
  • Place the jars in your water bath canner, making sure they are covered with at least an inch of water. Keep the water at a boil, and process the quart jars for 45 minutes.
  • Lift the jars out gently and let them cool overnight, in a place where they won’t be jostled or otherwise disturbed. Check the seal by pressing down on the lid. If it makes a popping sound, it is not sealed. If it is not sealed, either put it in the fridge and use them right away, or you can re-can it with a new lid.
  • A few hours of work one day a month will keep you in garden-fresh tomatoes for many months. Properly canned tomatoes that are kept in a cool, dry place will be good for at least a year.