Shrimp & Lobster Ravioli for National Ravioli Day
2 cups durum flour (all-purpose flour will do if you don’t have durum)
2 eggs, beaten
2 teaspoons olive oil
½ teaspoon salt
a little water until the dough comes together
additional egg for egg wash
2 small lobster tails, pre-cooked and chopped
1 lb shrimp, pre-cooked and chopped small,
-when combined with Lobster should equal 2 cups of meat
2 garlic cloves, diced
1 large shallot, finely chopped
1 teaspoon, limoncello, or lemon juice
¼ cup of ricotta
1 tablespoon, mascarpone cheese
2 teaspoons, chopped parsley
LIMONCELLO CREAM SAUCE
4 Tablespoons of limoncello
2 or 3 tablespoons of lemon juice
1 stick of unsalted butter
heavy cream to thicken it up
The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
Pre-cook both lobster and shrimp, then cut into small chunks.
Add olive oil to sauté pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss until coated, then let it cool down.
Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
Fold dough circle in half, into a half moon, and crimp edge with a fork. Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into a ziplock bag.
For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. Spoon the sauce onto the Ravioli.