Brown Butter Lobster Ravioli

Make lasagna sheets using the pasta dough (according to your pasta maker instructions) then cover the pasta with a light towel and set aside. Or set your wonton wrappers aside, covered with a towel.

Place the lobster tails on a cutting board. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart and away from the meat.

Heat a large pot of water with a steamer basket in it. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. Once the water is simmering add the lobster tails and shrimp and steam them for about 7 seven minutes. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side.

When they are done remove the lobster and shrimp from the steamer basket onto a plate and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside.

Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.

Uncover your lasagna sheets and heavily flour your ravioli mold and counter. Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you’ve used all the lobster filling and all the dough. Make sure to cover the completed ravioli as you work, that way they won’t dry out. At this point you can freeze the raviolis for later or boil them now.

Bring a large pot of salted water to a boil while you make the sauce.

For the tomato cream sauce: Heat butter and oil in a pot over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up. Remove from heat and stir in cream. Add 1/4 cup of cheese or to taste, then check seasonings.

Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove it from the water using a slotted spoon or kitchen spider and add directly to tomato sauce. If desired stir in a bit of the pasta water to thin sauce. Stir in chopped parsley.

Serve with grated Parmesan cheese and fresh parsley if desired.

Note: The wonton wrappers work great and are awesome for someone who does not have a pasta maker or ravioli press! Just put filling on top of half of the wrappers, use a bit of water around the edges of the wrapper and top with another wrapper, pressing to seal. Then cook as directed above.

I used Jessica’s (howsweeteats.com) method for browning the butter.