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Lobster Ravioli With Vanilla Butter Sauce Recipe

Lobster Ravioli With Vanilla Butter Sauce Recipe

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Lobster Ravioli With Vanilla Butter Sauce

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Ingredients:

Serving

3 small cooked lobsters , meat removed
3/4 lb chanterelle mushrooms or 3/4 lb brown button mushroom
4 tsp butter
1 shallot, chopped
3 oz creme fraiche
salt
white pepper
2 tsp chopped chives
pasta dough
2 tsp butter
5 shallots, diced
3 tsp white wine vinegar
1 cup dry white wine
1/2-1 cup butter , cut into cubes
salt
white pepper
1 vanilla bean , split lengthwise

Directions:

Dice the lobster meat (you can use shrimp or scallops for this, or a mixture which is what I do).
Clean the mushrooms and dice and saute in butter in a large sauce pan.
Add the shallot and mix in the creme fraiche and quickly bring to a boil.
Season to taste with salt and pepper.
Add the chives and lobster meat.
Gently blend.
Simmer for about 5 minutes.
Remove from heat and cool to room temperature.
Vanilla Butter Sauce-.
Melt the butter in a small saucepan.
Add the shallots and simmer until soft.
Add the vinegar and white wine, cook, uncovered at a low boil until the mixture reduces to about 2 Tablespoons.
Lower the heat to moderate and add a few cubes of butter, remove the pan form the heat and whisk vigorously until the butter is blended inches.
Continue to add the butter this way-on the heat, off the heat.
Season to taste with salt and pepper and remove from the heat.
Scrape the vanilla bean and whisk it into the sauce.
Strain the sauce into a clean saucepan, using pressure with a wooden spoon to make sure that as much of the vanilla and shallots goes through as possible.
Putting it together-.
Roll out your pasta dough by machine or hand and lay flat.
It should be about 5 inches across.
Place about 1/2 T of lobster mixture, 4 to a row.
Repeat and top with a fresh sheet of dough.
Press down with hands and cut into squares.
Crimp with a fork.
Repeat.
You can use won ton wrappers if you prefer.
Put ravioli into a boiling pot of salted water-they cook very fast.
When they float to the surface they are done.
Remove, drain and place in a serving dish, topped with the sauce.
By the way, I double the sauce!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	410.35 Kcal (1718 kJ)
Calories from fat	280.91 Kcal
		% Daily Value*
Total Fat	31.21g	48%
Cholesterol	75.43mg	25%
Sodium	30.77mg	1%
Potassium	691.95mg	15%
Total Carbs	24.42g	8%
Sugars	10.05g	40%
Dietary Fiber	5.58g	22%
Protein	4.77g	10%
Vitamin C	9mg	15%
Vitamin A	0.3mg	11%
Iron	2.8mg	16%
Calcium	71.2mg	7%

Amount Per 100 g
Calories	160.31 Kcal (671 kJ)
Calories from fat	109.75 Kcal
		% Daily Value*
Total Fat	12.19g	48%
Cholesterol	29.47mg	25%
Sodium	12.02mg	1%
Potassium	270.33mg	15%
Total Carbs	9.54g	8%
Sugars	3.93g	40%
Dietary Fiber	2.18g	22%
Protein	1.87g	10%
Vitamin C	3.5mg	15%
Vitamin A	0.1mg	11%
Iron	1.1mg	16%
Calcium	27.8mg	7%

* 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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