Conference turris::cooks

       re .0:
       
       Unless you're an experienced cook and you have a _lot_ of time to
       spend, it might make more sense to have lobster ravioli at a
       restaurant than to try to make them at home.  But here's how: 
       
       There are three basic parts to lobster (or any other kind) of
       ravioli: the pasta, the filling, and the sauce.  Each of these
       have to be excellent, or the dish won't be very good. For the
       pasta, you would have to make the dough, roll it out, and cut
       squares for the tops and bottoms of each raviolo.  For the
       filling, you would have to cook and season a lobster (you'd do
       this by slicing the beast in half while it's alive, then sauteeing
       the just-killed animal).  
       
       The sauce is the most important part--you didn't mention what kind
       of sauce, but the following is a good guess.  Make a sauce from
       some fish stock (you'd have to make some if you don't have any in
       the fridge), tomatoes, cream, and cognac, then reduce the sauce.

       The rest is simple.  Put half of the ravioli squares on a work
       surface, place a small amount of filling on each square (leaving
       about 1/2-inch of dough on each side, then put another square of
       pasta on top to make the ravioli.  Carefully crimp the edges (by
       hand or with a special tool), making sure that each raviolo is
       sealed tightly.  Put the ravioli in a large pot of boiling water
       -- they're done when they rise to the top.  Serve with the sauce. 
       
       --Mr Topaz 

I would think a newburg sauce would taste great with this dish.

The red pepper sauce I saw made on one of the great chefs shows was roasted
red peppers, skinned and seeded, pureed with minimal seasonings.

    
     Rep .0
    
    
      Here's how I make them,
    
    
      Take one 1.5 to 2 lbs lobster and boil it in about 2 quarts of boiling 
    water for 15 minutes. Remove the lobster and let it cool.
    
      Now you have the choice of either making the the pasta dough yourself
    or buying wonton wrappers or gzoya wrappers in a supermarket. I would
    suggest that if you don't have a pasta machine then go with the store
    bought wrappers. For the homemade pasta take 1 Cup of A.P. flour and
    then add 1 egg and enough water to make a hard dough. If you want you
    can add about 1 Tbl spoon of mixed herbs to the flour before you the
    egg&water. Roll the dough out to about 1/16th or the #3 setting on the
    pasta machine.
    
      After the lobster has cooled down remove all of the meat from it and
    finely dice it. Add 2 green onions finely minced, 2 black dried chinese
    mushrooms that have soaked in hot water for 15 minutes finely minced,
    <you can use white mushrooms or just about any you have on hand>
    1 thin slice of fresh ginger finely minced, 1 Tbl sp fresh parsley
    finely minced, <or cilanto if you like it> and 1 slightly beaten egg.
    If you like you cab also add 1-2 tsp of either dry sherry or chinese
    cooking wine. Mix all of the above together for the filling.
    
      For the sauce take the cooking liquid from the lobster and add all of
    shells expect the featherly looking parts from the body cavity.
    You also want to remove the eye section from the main part of the
    shell. Then add 1 carrot chopped, 1 rib of celery chopped, 1 medium 
    onion chopped, 1-2 cloves of garlic cut in half, 2 Tbl spoons of tomato
    paste, and 1 Cup dry white wine. Bring to a boil and simmer for 90min.
    Pour all of the stock through a fine strainer and reduce it over high
    heat until you have about 2 Cups of stock left.
    
      To make the rav's take one of the wrappers or if you made the pasta
    cut it into 4 inch squares or using a wine glass 4 inch circles.
    Place about 1 Tsp of the filling in the center and with a pastry brush 
    or your finger wet the outside edge of the wrapper all the way around.
    You can use water or 1 egg beaten with about 2-3 tsp of water to wet
    the edges of the pasta. Now fold in half and with either your fingers
    or a fork seal the edge around. Or if you like use two wrappers and do
    the same thing but I prefer the folded method. The fork also makes the
    rav's look better. Depending on the size of the lobster and how much
    filling you use this should make 24-30 rav's.
    
      To finish the dish boil the rav's just until they float to the
    surface and drain them. To finish the sauce thicken it with some corn
    starch dissolved in alittle white wine and add about 1/4 Cup heavy 
    cream. Just before serving stir into the sauce 2 Tbl spoons of cognac.
    Ladle some of the sauce onto a plate and then place the rav's on top.
    I would serve the rav's with a dry white wine like a sauvignon blanc 
    or a Rully from France or Macon Village also from France.
    
        
    -mike

    
    
      Rep .14
    
      The red pepper sauce,
    
      There many ways to make this sauce but basically all it is pureed
     roasted peppers with whatever seasoning you prefer. If you have a 
     processor it is very easy to make by just placing the roasted peppers
     a few garlic cloves, fresh parsley, in the processor and then puree
     the whole thing to a fine paste. You can then "thin" the sauce down
     with stock, white wine, dry sherry, or even my favorite cognac. You
     can also change the the seasonong by adding your favorite herb 
     <like cilanto, thyme, basil, ...> or even by using some hot chiles.
     The sauce is very easy if you understand the basics and then change
     it to meet your tastes. You can use either store bought roasted peppers
     or homemade ones it really doesn't matter that much I've found. My 
     favorite store ones are Mancini Roasted. Enjoy and improvise.
    
    
    	-mike
    

    Thanks, Mike, you have given me some foundation to work with. 
    
    Do you think adding a little cream might smooth it down a little and
    also give it the same 'color' as the cooked lobster?
    
    We might have something really 'good' here.
    
    Marilyn
    

There is a cooking show on channel 11 (New Hampshire) called "Ciao Italia!"
The woman on the show made Lobster Ravioli w/ a red pepper sauce just a
few weeks ago.   I taped it so below is the recipe.  It sounds (and looked)
great.   

Ciao!


Ravioli Con Aragosta   (Ravioli with Lobster)

Sauce: (make this first)

Charbroil 4 large whole sweet red peppers until blackened, about 15 minutes. 
Let cool in a paper bag. Peel off skin and remove seeds. Rinse and puree in a 
blender or food processor.

In fry pan, soften 2-3 cloves minced garlic in 1/4 cup butter. Add pureed 
peppers.  Blend in 1 1/2 cups light cream, salt and pepper to taste.  Remove 
from heat and add fresh basil. Mix well.


Lobster Filling:

Combine about 2 cups finely chopped lobster meat with 1 beaten egg, 3 Tbsp. 
grated Parmesan cheese, salt and pepper, and 2 Tbsp chopped parsley.  Mix all 
ingredients well and refrigerate until ready to use.

Ravioli Dough:

Combine 4 large eggs, 2 1/2 cups unbleached flour and 1/4 cup semolina flour.
Form into a ball and knead.  Cover and let rest.  Cut into 4 pieces and roll 
out 1 piece at a time.
Lay a thin sheet over a ravioli form.  Put a small amount of lobster filling 
into each impression.  Put another piece of dough on top, roll and seal.  Cook 
raviolis in a large pot of rapidly boiling water. When they rise to the surface 
they are done.

To serve:  Place a layer of the raviolis into a serving bowl/platter.  Put some
red pepper sauce on the raviolis, then some Parmesan and basil.  Repeat layers.

She didn't say exactly, but it looked like this would make about 48 ravioli. 

    
    I can't find my recipe for lobster/ricotta ravioli, but I did find
    one that I had forgotten about.  It may look a little complicated,
    but it's not at all.  Hope you enjoy it!
       
    
LOBSTER RAVIOLI WITH VANILLA SAUCE (serves two)
===============================================

2 tsp margarine 
1 shallot, minced
1/4 c. dry wine
1/4 c. chicken broth
1/2 vanilla bean split, or 1.5 teaspoon extract
1/4 c. half and half
3 oz. cooked and shelled lobster, minced
1 Tbls finely chopped fresh basil
1 Tbls dijon mustard
1 tsp plain dry breadcrumbs  
1/8 tsp salt
10 wonton skins 3x3inches
2 t butter chilled, cut in pieces


TO PREPARE SAUCE:
-----------------

Melt margerine over medium heat; add shallot and cook 1-2 minutes until tender.
Add wine, broth and vanilla, simmer until reduced to 2 tablespoons (about 12-15
minutes).  Add half and half, simmer until reduced to 1/4 cup (about 2 minutes)
whisking frequently.  Strain sauce through sieve; (rinse, dry and store vanilla
bean for use another time) wipe pan with a paper towel and return strained sauce
to pan.  Set aside.

TO PREPARE RAVIOLI:
-------------------

Combine all remaining ingredients except wonton skins and butter.  Place 2
heaping t. lobster mixture into center of each wonton skin; with a pastry 
brush dipped in water, moisten edge of wontons.  Fold on corner diagonally 
over filling to make triangles.  Press edges together with a fork.  Cover 
ravioli with a damp paper towel.  

Bring 6 cups of water to a boil in a large skillet over high heat.  Reduce 
heat; add ravioli and simmer for four minutes, gently turning once.  

TO FINISH THE SAUCE:
--------------------

Bring sauce to a boil, whisk in chilled butter a few pieces at a time.  Whisk
constantly until all butter is melted.  Remove from heat immediately.

TO SERVE:
---------

Remove ravioli with slotted spoon to paper towel and then to serving plates;
spoon sauce over ravioli.


    Enjoy!
    
    dm

    Just last week I happened to make the lobster ravioli recipe below. It
    comes from the October, 1990 issue of Bon Appetit in an article they do
    about Lake Country Inns that are North of Manchester England. This
    recipe is from Michaels Nook. It is wonderful . . . and was a big hit
    with our guests. It is, however, a lot of work for an appetizer, but
    well worth it (especially, since my wife did the main dish and all I
    had to concentrate on were the ravs.) 
    
    It is similar to note 2284.7. The sauce is taragon and saffron,
    however. You may want to take Mike's advice in his note to make your
    own dough and use a pasta machine since the won ton wrappers as
    suggested in the recipe are a bit thin - at least for my liking.
    
    LOBSTER RAVIOLI WITH TARRAGON-SAFFRON SAUCE
    
    A sinfully rich first course from Michaels Nook. The lobster meat is
    the filling for the ravioli, while the shells are used to make a
    bisquelike sauce.
    
    4 servings
    
      1   1 1/2 - pound live lobster with claws
    
    Sauce
    
      2   tablespoons olive oil
      1   medium onion, chopped
      1   small carrot, chopped
      1 1/4 cups dry white wine
      1   tablespoon tomato paste
          Pinch of saffron
    
    Ravioli
    
      1   small tomato, peeled, seeded, finely chopped
      6   tablespoons creme fraiche*
          Salt
          Cayenne pepper
     12   square wonton skins
     12   fresh tarragon sprigs
      1   egg yolk, beaten to blend
    
      1 1/2 cups creme fraiche*
        1/4 cup (1/2 stick) unsalted butter, cut into pieces
      2   teaspoons chopped fresh tarragon
          Salt
          Cayenne pepper
    
          Fresh tarragon sprigs
    
    Bring heavy large pot of water to rolling boil. Add lobster. Cover and
    cook 14 minutes. Transfer lobster to bowl and refrigerate; reserve
    poaching liquid. Boil poaching liquid until reduced to 3 1/2 cups,
    about 2 1/2 hours.
    
    Remove tail and claw meat from lobster. Chop shells into small pieces.
    (Can be prepared 1 day ahead. Store lobster meat, shells and reduced
    cooking liquid in separate containers and chill.)
    
    For Sauce:  Heat oil in heavy large saucepan over medium heat. Add
    lobster shells and saute 10 minutes. Stir in onion and carrot. Saute
    until vegetables are golden, about 7 minutes. Add wine and bring to
    boil, scraping up browned bits. Add reduced lobster cooking liquid,
    tomato paste and saffron. Simmer over medium heat 45 minutes. Strain
    into heavy medium saucepan, pressing on solids with back of spoon.
    Return liquid to saucepan and simmer until reduced to 1 cup, about 15
    minutes. (Sauce can be prepared 1 day ahead; refrigerate.)
    
    For ravioli:  Thinly slice lobster tail meat. Cut each claw in half.
    Combine tomato and 6 tablespoons creme fraiche in small bowl. Season
    with salt and cayenne. Arrange wontons on work surface. Spoon 1
    teaspoon tomato mixture into center of each wonton. Place 1 slice of
    lobster and 1 tarragon sprig on top of each. Brush yolk around filling.
    Fold wontons into triangles and press firmly to seal edges.
    
    Bring 1 inch of water to boil in base of large steamer. Place ravioli
    in single layer on stermer rack. Set over boiling water. cover and
    steam ravioli until translucent, about 5 minutes.
    
    Meanwhile, combine sauce and 1/2 cup creme fraiche in heavy medium
    saucepan. Bring to simmer over medium heat. Whisk in butter. Remove
    from heat. Stir in chopped tarragon. Season with salt and cayenne
    pepper. Add claw meat to sauce.
    
    Heat remaining 1 cup creme fraiche in heavy medium skillet over medium
    heat. Add ravioli and toss to coat. Divide ravioli among 4 shallow soup
    bowls. Ladle sauce over. Garnish with tarragon sprigs and serve.
    
    *Available at some supermarkets. If unavailable, heat 2 cups whipping
    cream to lukewarm (85 deg. F). Remove from heat and mix in 1/4 cup
    buttermilk. Cover and let stand in warm draft-free area until slightly
    thickened, 24 to 48 hours, depending on temperature of room. Refrigerate
    until ready to use.
    
    End