Ravioli d'aragosta di maine
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
1 lb steamed lobster, cut in half, lengthwise
1 onion, chopped
1 garlic glove, chopped
1 16 oz. can diced tomatoes
1/2 cup heavycream
1 soup spoon each of fresh basil, dill and chives to garnish
1/4 cup brandy
1-1/3 cup all purpose flour
1/4 teaspoon, salt
2 tablespoon, water
1 egg, beaten
1/2 teaspoon, olive oil
Sauté 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.
Mix all of the ingredients in a large bowl. On a floured surface, knead dough until smooth and elastic (8 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.
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 6 minutes.
Heat up a saucepan over medium high heat with 1 tablespoon of butter. Add onion, 2 half lobsters and sauté. Add brandy, tomatoes, cream, stirring till well until blended for 5 minutes. Add 8-10 boiled ravioli and stir for 1 more minute and remove from the heat. Place 4-5 ravioli on 2 serving plates, spoon lobster on top, and ladle sauce over. Garnish with fresh chives and ENJOY!
Recipe is 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 239.472.4559 or visit www.TraditionsOnTheBeach.com.