Lobster Ravioli (Guy Fieri) Recipe

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Lobster Ravioli (Guy Fieri)
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Ingredients
26
Count
Nutrition
594
Calories
Total time
125
Minutes
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Ingredients:

Directions:

  1. For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
  2. Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
  3. Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
  4. Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
  5. Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon - this will release their aroma but they'll maintain their bright vibrant color.
  6. To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 593.64 Kcal (2485 kJ)
Calories from fat 336.96 Kcal
% Daily Value*
Total Fat 37.44g 58%
Cholesterol 95.17mg 32%
Sodium 1339.43mg 56%
Potassium 154.61mg 3%
Total Carbs 43.56g 15%
Sugars 1.19g 5%
Dietary Fiber 1.67g 7%
Protein 11.94g 24%
Vitamin C 3mg 5%
Vitamin A 0.4mg 13%
Iron 2.3mg 13%
Calcium 201.3mg 20%
Amount Per 100 g
Calories 306.01 Kcal (1281 kJ)
Calories from fat 173.7 Kcal
% Daily Value*
Total Fat 19.3g 58%
Cholesterol 49.06mg 32%
Sodium 690.46mg 56%
Potassium 79.7mg 3%
Total Carbs 22.46g 15%
Sugars 0.61g 5%
Dietary Fiber 0.86g 7%
Protein 6.15g 24%
Vitamin C 1.6mg 5%
Vitamin A 0.2mg 13%
Iron 1.2mg 13%
Calcium 103.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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