Seafood » Festive Lobster & Mascarpone Ravioli w/ Truffle Butter
Print RecipeIngredients
For Truffle Butter (Burro di Tartufo)
- ¼ tsp salt
- 1 jar of truffles- black or white, finely chopped
- ½ lb butter
For Lobster and Mascarpone Filling
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 2 shallots, finely chopped
- 1 lb lobster meat, cooked & chopped
- 2 tbsp brandy
- ¼ cup white wine
- salt and pepper to taste
- pinch nutmeg, freshly grated
- 8 oz mascarpone cheese
- ½ lightly-beaten egg
- 2 tbsp basil, chopped
For Ravioli
- pasta dough of choice, rolled through pasta maker 6-8 times until you can see your hand through the sheet
- egg wash
- salt
How-to
Make Truffle Butter
- Cream the butter and salt with an electric mixer until smooth and creamy
- Beat in the chopped truffles. Mound onto plastic wrap and roll up into log
- Refrigerate a minimum of 5 hours, but preferably overnight
Make Filling
- Heat butter and extra virgin olive oil in a sauté pan. Sweat shallots until soft and translucent, about 2 minutes
- Add lobster meat until just warmed through. Add brandy and Sauvignon Blanc, stir, then remove from heat. Season with salt & pepper, and allow to cool
- Mix in mascarpone cheese with the egg, and chopped basil. Season again with salt & pepper
Fill & Cook Ravioli
- Cut pasta dough into desired shapes, cutting one bottom & one matching top per ravioli. Decorate tops with different colored doughs, and garnishments, if desired (watch "Festive Ravioli Shapes" on how2heroes.com)
- Brush ravioli bottoms with egg wash
- Place 1-1½ tbsp filling in center of each bottom, leaving room around the edges for sealing
- Place top, and press to seal. Place in freezer for 10-15 minutes before cooking. This will help bond the seal to assure the filling does not leak during cooking
- Grease the bottom of a large, shallow, straight-edged pan. Heat a few inches of salted water, then reduce heat so that water is barely at a simmer
- Add raviolis in batches so that the pan is not over-crowded
- Allow to simmer lightly 15-20 min, depending on size of raviolis, and amount of decorative layers
To Serve
- While raviolis are cooking, heat truffle butter in small saucepan over medium heat until melted, about 2 tbsp per serving
- Spoon butter onto individual serving plates
- Remove raviolis from water with slotted spoon, allowing the water to slightly drain onto paper towel before plating
- Place atop truffle butter, and enjoy!
Roberta Dowling
Roberta Dowling's fascination with food can be traced back to her great-grandmother where everybody in the kitchen had a job to do and Roberta's favorite task was making pasta. Her parents favored a European type of education and as a young girl Roberta and her family lived in Rome, experiencing the culture of Italy, and then traveling throughout Europe. Roberta's cooking career is extensive. She began teaching for Madeleine Kamman at Modern Gourmet from l968-l969. While with Ms. Kamman, she received both the Teaching and Professional Chef's Diplomas, taught non-professional classes and the Professional Chef's Program, and was named the Senior Teacher of Italian Cuisine. After leaving Modern Gourmet in l974, she opened her own cooking school, The Cambridge School of Culinary Arts, and catering business, DeGustibus Catering. After 25 years, she has focused her attention on the school where she continues to inspire culinary students with her energy, enthusiasm and - of course - her pasta!
Roberta Dowling, founder of the The Cambridge School of Culinary Arts, turns her Festive Ravioli Shapes into a luxurious meal. Colorful pasta creations are filled with lobster, rich mascarpone cheese and herbs. The packages are simmered, then served with a truffle-spiked compound butter. Almost too pretty to eat, this indulgent dish is a perfect gift for guests at your holiday table.
Roberta Dowling
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!