Lobster & Shrimp Ravioli
Author: 
Recipe type: Pasta
Cuisine: Italian
Serves: 4
 
Homemade never tasted so good.
Ingredients
  • PASTA INGREDIENTS:
  • 1 cup all purpose flour
  • 1 cup semolina flour (You can substitute bread flour. Semolina is a high gluten flour as is bread flour)
  • ¼ tsp salt
  • 3 eggs
  • 2tablespoons Extra virgin olive oil
  • 3 tablespoons milk (You can also use water. I used milk for a richer flavor)
  • LOBSTER AND SHRIMP FILLING INGREDIENTS:
  • 12 medium defrosted cooked shrimp (Reserve 6 of the shrimp for the vodka sauce.)
  • 2 lobster tails reserve some for vodka sauce (Reserve one of the tails for the vodka sauce.)
  • 4 tbsp ricotta cheese
  • 2 tbsp fresh grated Parmesan cheese
  • 1 tbsp fresh parsley
  • One egg yolk
  • Salt and pepper to taste
  • VODKA SAUCE INGREDIENTS:
  • 2 tbsp salted butter
  • 28 oz. can whole plum tomatoes
  • 16 oz. tomato sauce
  • 1 small can tomato paste
  • 1 cup heavy whipping cream
  • 1 cup high quality vodka
  • ¼ tsp red pepper flakes
  • 1 large minced garlic clove
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped basil
  • 3 tablespoons chopped yellow onion
  • 1 teaspoon fresh chopped oregano
  • 4 tablespoons fresh grated Parmesan cheese
  • salt & pepper to taste
  • Fresh grated Parmesan cheese & basil for garnish
Instructions
  1. Place 6 of your shrimp in the fridge to keep cool.
  2. Bring a pot of salted water with 2 tablespoons of butter to a rolling boil.
  3. Turn off burner completely and place lobster tails in for approximately 3 minutes. Remove from water and drain on a paper towel.
  4. Let cool for a few minutes.
  5. Place one of the tails in the fridge with the shrimp to will be used in your vodka sauce.
  6. Chop your shrimp and lobster finely with a knife. You want some chunk.
  7. Chop your onion and parsley as well.
  8. In a bowl add all the ingredients and mix well with a spoon.
  9. Salt and pepper to taste.
  10. Cover and set in fridge to keep cool.
  11. Add ¼ teaspoon of crushed red pepper flakes in one cup of high quality vodka and set aside.
  12. You may eliminate above step if not using red pepper.
  13. Remove bowl and plastic wrap from dough.
  14. Cut in half with a sharp floured knife.
  15. Flour surface well and roll out the first half of dough very thin.
  16. Use a small biscuit cutter dipped in flour to cut out circles.
  17. Brush all your discs with an egg wash, (one egg mixed with 2 tablespoons of water) so they will form a tight seal.
  18. Fill half of the ravioli discs with less than a teaspoon of the lobster and shrimp mixture.
  19. Place the other half of the discs over and seal the edges well with a fork.
  20. Keep dipping your fork in flour so it doesn't stick to the edges.
  21. Carefully transfer the ravioli to a baking sheet on a well floured surface of parchment paper.
  22. Place in fridge uncovered until ready for cooking.
  23. Retrieve the reserved lobster tail and shrimp from the fridge.
  24. Chop into ½" pieces for the sauce.
  25. As well, chop your fresh garlic, onion, basil, parsley, and oregano.
  26. Take the 20 oz. can of whole tomato and in a food processor or blender, process the tomatoes until smooth.
  27. Set aside.
  28. In a large sauce pan, over medium high heat, melt butter.
  29. When pan and butter are hot, add all chopped ingredients to the pan.
  30. Sauté for a couple of minutes to draw out and marry the flavors.
  31. Next, add vodka mixture to pan.
  32. Either strain or carefully hold back the flakes while pouring into the pan.
  33. Let sauce simmer on medium heat about 10 minutes until alcohol burns off.
  34. Next, add processed mixture of whole tomatoes, tomato sauce and tomato paste. Stir well and turn sauce to a low simmer for 15 minutes.
  35. Add whipping cream and stir well.
  36. When completely incorporated add parmesan cheese.
  37. Turn to low heat and occasionally stir while preparing pasta.
  38. Fill a large pan with generously salted water and a hint of extra virgin olive oil and bring to a rolling boil.
  39. Carefully add pasta and cook 4-5 minutes or when ravioli begin to float to the top.
  40. Remove the ravioli with a slotted spoon a few at a time and place them in the sauce for a few minutes to finish cooking.
  41. Plate and garnish with fresh basil and grated parmesan cheese.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2014/02/22/lobster-shrimp-ravioli/