Ravioli is one of my favorite dishes….little pockets of pasta filled with all kinds of delicious fillings. It’s almost like a blank canvas…you can literally create your own “art” to stuff right inside those little puffy bites. However, I don’t really enjoy making homemade pasta. I find it kind of messy and time consuming. The solution? Wontons! They are easy to manipulate, taste great, and even better, no mess!
Filling these with seafood is how I prefer them the most so I came up with my own creation using my favorite seafoods…lobster and crab! Perfect partners in Crime! They are cooked in browned butter with shallots, garlic, parsely, lemon, and red pepper flakes for an extra punch. It is a winning combination that along with the Tomato Basil Cream Sauce on the side, will wow your taste buds! Check out the video link from this mornings cooking segment on Mornings with Fox 43 for a close up look on making them.
Lobster & Crab Ravioli with Tomato Basil Cream Sauce
Lobster & Crab Filling
- 1 stick butter
- 2 tablespoons chopped shallots
- 2 cloves garlic, minced
- lobster meat from 2 tails, chopped
- 1/2 cup jumbo lump crab meat,
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon crushed red pepper flakes (optional)
- 8 ounces ricotta cheese (let stand at room temperature for about 30 minutes)
- Salt and Pepper to taste
- 1 egg and 1 tablespoon water mixed in a small bowl (egg wash)
Tomato and Basil Cream Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 sweet onion, chopped
- 4 cloves garlic, minced or grated
- 1 (14 ounce) cans tomato sauce
- 1 (14 ounce) can diced tomatoes (in the summer, fresh is even better!)
- 1/2 cup fresh basil, chopped
- kosher salt and pepper, to taste
- 1 cup heavy cream
- 1/4 fresh parsley, chopped
- 1/4 cup freshly shredded or grated parmesan cheese, plus more for serving
Melt one stick of butter and add in shallots. Saute on medium-low heat until translucent. Add in garlic and saute an additional 2-3 minutes.
Stir in lobster and cook over medium heat until cooked through (approximately 5-7 minutes). Remove pan from heat.
Remove from heat. Add in crab, parsley, lemon juice, crushed red pepper flakes, salt, and pepper. Mix well.
Fold in ricotta cheese, mixing well.
Lay out 12 wontons. Brush the edges with the egg wash. Place about 1 tablespoon of lobster/crab filling in the middle of each wonton.
Cover each one with another wonton “cupping” the center filling to remove air bubbles. Cut with a ravioli press or cookie cutter ensuring edges are sealed. (*Note: I use the tines of a fork on the edges of those that haven’t sealed well)
Place parchment paper on a cookie sheet and place ravioli upside down on cookie sheet. (This helps prevent moisture from making the bottom soggy.) If you aren’t making them cooking them right away, at this point you can refrigerate until later or even freeze. If refrigerating, allow them to come to room temperature before cooking. (To freeze, put cookie sheet with raviolis in freezer. Once frozen, you can just put them in a freezer safe ziplock bag and pull out as many as you need when ready to use.)
To cook the raviolis, bring a large pot of salted water to a boil and cook for 1-2 minutes or until they float. You will only want to cook 4-5 at a time so they don’t stick together. Carefully remove the ravioli from the water and place on a heated plate, removing as much water as possible.
Top with Tomato Basil Cream Sauce, chopped parsley, and parmesan cheese.
Tomato Basil Cream Sauce
Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to caramelize. Add in garlic and saute for a couple of more minutes.
While the onions and garlic are sauteing, lightly puree the tomatoes in a mixing bowl just to remove the big chunks.
Pour into a sauce pan and add tomato sauce, basil, and salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally.
Add in heavy cream and parsley; stir well. Taste to determine is more salt or pepper is needed.
Serve over prepared ravioli and top with additional chopped parsley and parmesan cheese.
I so enjoy making this recipe for family and friends because they think I have absolutely slaved in the kitchen…NOT! This is such an easy recipe when you don’t want to make your own homemade pasta dough. The fillings is creamy and decadent while the sauce compliments the seafood with its savory tomatoes and hints of fresh basil. I haven’t tried it yet, but I’m betting that if I rolled these little raviolis in butter and an herb parmesan panko mix, they would make an excellent deep fried appetizer with the sauce served on the side. The filling could also easily be put in manicotti or other large types of pasta shells. I really do hope you try this in your kitchen and let me know how much you enjoy it! I am Chef Frankie, Always in the Kitchen, and Always Cooking with Wild Abandonment!
Today’s Cooking Segment on Mornings with Fox 43:
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