Lobster-stuffed-ravioli

Yield: 4 Servings

Measure Ingredient
20 Sandra gisburne --
Filling-----
Lobster tail -- (2 c
Lobster
Salt and pepper to t
1 Egg
3 tablespoons Parmesan cheese
2 tablespoons Fresh parsley -- minced

4 large Eggs 2½ cups Unbleached flour ¼ cup Semolina flour (hard flour -- core of durham whea Boil lobster tail, cool, then mince the lobster meat. Add salt, pepper, Parmesan cheese, and parsley.Mix well. Refrigerate while making ravioli.

For Ravioli: Put eggs into food processor. Whip. Add semolina to unbleached flour. Add flour mixture a little at a time to eggs in processor until a ball forms (a pliable dough, not too sticky, not too dry).Put on floured surface. Knead 5 to 10 minutes. Cut into 4 pieces.

Cover and let rest for about 10 minutes. Put one piece at a time in pasta maker to stretch dough. Form into long rectangle. Make ravioli using ravioli forms. Lay a thin dough rectangle over ravioli form. Fill each impression with small amount of Lobster Filling. Put another dough rectangle over top, roll and seal. Cook raviolis in a large pot of rapidly boiling water. When they rise to the surface, they're done.

Put ravioli in dish. Put sauce on ravioli. Add fresh snipped basil and freshly grated Parmesan cheese. Serve with Red Pepper Sauce Source: Ciao-Italia-TV-cooking-program Posted on PRODIGY* December, 1993; Formatted by Elaine Radis BGMB90B; December, 1993; GEnie; E.RADIS Recipe By :

From: Date: 05/27 File

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