|(instagram photo of my lunch in the courthouse cafeteria)|
Or, on particularly bad days in the office, this has definitely happened:
But I've been dying to share this recipe with you for a while now! It must have been back in early February that we made this delicious meal and it's all part of my addiction to making homemade pasta. When I got my wonderful pasta making set for my kitchenaid, I also ordered this handy little ravioli press since it was only an extra $3.99 on amazon! Obviously this meant that we needed to make some ravioli asap.
My mom was in town and we were all in the mood for something decadent for dinner so we settled on a lobster ravioli in a tomato cream sauce.
I'll be totally honest with you guys, the $3.99 raviloli maker was a bit of a disappointment. I had expected that it would cut through the pasta dough a bit better and form a solid seal around the filling. You really had to put some muscle into it to cut the dough and at least half of our raviolis burst while cooking. Fortunately it just meant that some of the ricotta and lobster filling ended up in the creamy sauce. It wasn't as pretty to look at, but still delicious nonetheless.
Oh, and we made some homemade bread and our favorite steamed mussels on the side, along with some lovely wine. So all things considered, definitely a successful meal.
|Apparently I only took a photo of the french side|
The pasta dough recipe is the same one we used in our pork ragu with homemade pasta and we rolled it out to a thickness setting of 5.
|The pasta-making process in our messy kitchen|
Lobster Ravioli with Tomato Cream Sauce
For the ravioli:
- Homemade pasta dough
- 1 cup ricotta cheese
- 1 can frozen lobster meat, chopped
- 1/2 tsp fresh lemon zest
- 1 large egg
- 1/4 cup shredded cheese
- salt and pepper to taste
- 1/2 tsp fresh parsley, finely chopped
Mix all ingredients and season to taste. We always have asiago cheese on hand in our house but you could also use parmesan or even romano cheese here. Set aside while you roll out your pasta dough.
When you're ready, scoop 1 tsp of filling onto your pasta sheets. I used a cookie dough scooper (these are awesome!) Space each scoop about 1.5 inches apart. Brush a little bit of water around each scoop and place a second sheet of dough over top of the first. Cut out each ravioli and press down to seal.
I sprinkled my raviolis with a little bit of flour so that they didn't stick together while I continued making the rest and placed them off to the side on a baking sheet in a single layer.
When you're ready, bring a large pot of salted water to a boil and add your raviolis. Cook for about 3 minutes until they float to the top. Gently remove with a slotted spoon.
Now it's time to gently stir them into your tomato cream sauce (or any other sauce)!
For the tomato cream sauce:
- 1 large can of diced tomatoes
- 1 white onion, diced
- 8 garlic cloves, finely diced
- 1 cup half and half or heavy cream**
- salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional)
- 1 tsp fresh rosemary, finely chopped
- 1/2 cup shredded asiago cheese
- 1 tbsp olive oil
Heat up your skillet over medium heat with the olive oil and add the onions, season with salt and pepper. Saute until translucent and add your garlic, cooking for about 1 minute. Add in your can of diced tomatoes and allow it to cook down for about 3-4 minutes, breaking up the tomatoes with the back of a wooden spoon.
Add in your half and half (or heavy cream) and again, allow it to reduce down a bit and thicken. Remove from heat and stir in the shredded cheese and fresh herbs. Taste and adjust seasoning as desired.
This is a simple and easy sauce that pairs beautifully with the lobster ravioli without overpowering it! Serve with fresh bread and a glass of wine.
**If you want to make a lighter version, you can substitute 1/2 cup fat-free sour cream and 1/2 cup reduced fat evaporated milk