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Chef's Corner

March 14, 2014
By CHEF AZIZ and HOST ANDREA (sancapnews@breezenewspapers.com) , Island Reporter, Captiva Current, Sanibel-Captiva Islander

Ravioli D'Aragosta Di Maine

Looking for a great seafood dish with a little Italian flare? How about fresh ricotta, steamed Maine lobster, and spices pressed into homemade pasta and tossed in creamy brandied lobster bisque. If your mouth is drooling, try this recipe courtesy of Chef Aziz of Traditions on the Beach located at 3111 West Gulf Drive in the historic Island Inn. For more information or to make a reservation call 472-4559 or visit TraditionsOnTheBeach.com.

Ravioli Filling:

Article Photos

Ravioli D'Aragosta Di Maine. PHOTO PROVIDED.

1 onion, diced finely

1/4 teaspoon chives

1 garlic clove, chopped finely

1/4 teaspoon fresh dill

1 lb lobster meat, diced

1/4 cup goat cheese or ricotta cheese

1/2 teaspoon chopped basil

pinch of salt

1/4 teaspoon fresh ground black pepper

Sauce:

1 lb steamed lobster, cut in half, lengthwise

1 onion, chopped

1 garlic glove, chopped

1 16 oz. can diced tomatoes

1/2 cup heavy cream

1 soup spoon each of fresh basil, dill and chives to garnish

1/4 cup brandy

Pasta Dough:

1-1/3 cup all purpose flour

1/4 teaspoon, salt

2 tablespoon, water

1 egg, beaten

1/2 teaspoon, olive oil

Directions:

Saut all ingredients except goat cheese and put in medium bowl in the refrigerator to cool. When cooled, add 1/4 cup goat cheese or ricotta cheese.

Pasta Dough:

Mix all of the ingredients in a large bowl. On a floured surface, knead dough until smooth and elastic (eight minutes). Cover and let dough rest for 10 minutes. Divide dough in half and roll out each segment to about 1/16 thickness. Use round 2" cookie cutter and set aside rounds. Let dough rest additional 10 minutes.

Ravioli:

For ravioli assembly, place a teaspoon of filling on pasta round, lightly dampen edges of circle, fold over to make a half-circle shape, and pinch edges together. Place in boiling water for six minutes.

Sauce:

Heat up a saucepan over medium high heat with one tablespoon of butter. Add onion, two half lobsters and saut. Add brandy, tomatoes, cream, stirring till well until blended for five minutes. Add 8-10 boiled ravioli and stir for one more minute and remove from the heat. Place four to five ravioli on two serving plates, spoon lobster on top, and ladle sauce over. Garnish with fresh chives and ENJOY!

 
 

 

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