how2heroes » Festive Lobster & Mascarpone Ravioli w/ Truffle Butter

Seafood » Festive Lobster & Mascarpone Ravioli w/ Truffle Butter

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.

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Ingredients

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!