Add a tasty twist on traditional ravioli with a dose of scrumptious seafood!
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
Cook the lobster tails in boiling salted water for three minutes.
Remove lobster from the water and plunge into ice water to stop the cooking.
Slice the tails in half lengthwise and remove the meat. Roughly chop the lobster meat and discard the shells.
In a small bowl combine 1 cup ricotta, lobster meat, lemon zest, 1 chives, and season with salt and pepper. Combine well, but do not over mix.
Lay out 16 won ton wrappers. Spoon a teaspoon of lobster and ricotta filling into the middle of the wrapper.
Moisten around the edge of the wrapper with water and top with another won ton wrapper. Press edges to seal. Continue until all the ravioli has been filled.
Using a spider, lower ravioli gently into boiling, salted water and cook for about two minutes.
Remove gently and place on a warm plate. Proceed to garnish and serve as soon as possible.
Remove peels from citrus with a knife, cut segments from each fruit.
Heat the butter in a saucepan until browned.
When bubbling, add 5 segments each of lime, lemon and orange. Swirl sauce gently until the segments break down into the butter.
Season with salt, remove from heat and lightly sauce cooked ravioli.
Heat a wok and add oil. Toss in garlic and cook for one minute.
Remove garlic and add rapini. Sauté until just barely wilted. Set aside.
Repeat with tomatoes, cooking them just until their skins crack slightly.
Melt the butter in a separate sauté pan. Add chanterelles and toss quickly . Season with salt and pepper. Cooked just until cooked through.
Garnish pasta plates simply and casually with rapini, cherry tomatoes and mushrooms. Shave Parmesan on top and serve at once.