Authorluvafoodie
DifficultyIntermediate

A creamy and luxurious date meal for a lovely stay-at-home night with your special someone.

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Yields1 Serving
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
 1 16 oz. package Wonton Wrappers
 3 Lobster tails thawed or fresh
 1 16oz. Ricotta cheese
 3/4 cup of grated Parmesan cheese
 1 Shallot minced
 1 tbsp. Butter (unsalted)
 3 tbsp. Truffle oil
 3 tbsp. of Seafood stock
 2 tbsp. of Pinot Grigio wine
 1 ½ tbsp. of chopped parsley
 1 egg white
 Dash of Pepper and Salt
1

In a saucepan over medium heat add: butter, 1 tbsp.truffle oil, wine, seafood stock, salt, pepper and shallots.

2

Sauté shallots until translucent about 5 minutes.

3

Remove lobster meat from tails.

4

Cut lobster into ½ inch pieces.

5

Add lobster meat to saucepan, cook about 5 minutes until lobster meat is cooked.

6

In a medium size bowl, mix together ricotta, ½ cup parmesan cheese and 1 tbsp. of chopped parsley.

7

Stir in cooked lobster mixture into cheese mixture, refrigerate for 20 minutes.

8

In a small bowl whisk 1 egg white with 1 tbsp. of water set aside.

9

Take one wonton wrapper and wet the edges with egg wash.

10

Take 1/2 tablespoon of lobster filling and put in middle of wonton wrapper.

11

Take another wonton wrapper and place on top of the other wrapper with filling on it.

12

Use your fingers to press against the ravioli edges to create a seal.

13

Repeat making ravioli’s until there are no more wrappers. ( About 27 filled ravioli’s)

14

Fill a large frying pan with half full of water and bring to a simmer.

15

Gently place ravioli in simmering water one layer at a time. Cook until ravioli wrapper is tender about 5 minutes. Gently remove with slotted spoon and set on platter. Repeat cooking additional raviolis until all are done.

16

Drizzle truffle oil on top of ravioli, sprinkle with remaining parsley and parmesan cheese.

Category

Ingredients

 1 16 oz. package Wonton Wrappers
 3 Lobster tails thawed or fresh
 1 16oz. Ricotta cheese
 3/4 cup of grated Parmesan cheese
 1 Shallot minced
 1 tbsp. Butter (unsalted)
 3 tbsp. Truffle oil
 3 tbsp. of Seafood stock
 2 tbsp. of Pinot Grigio wine
 1 ½ tbsp. of chopped parsley
 1 egg white
 Dash of Pepper and Salt

Directions

1

In a saucepan over medium heat add: butter, 1 tbsp.truffle oil, wine, seafood stock, salt, pepper and shallots.

2

Sauté shallots until translucent about 5 minutes.

3

Remove lobster meat from tails.

4

Cut lobster into ½ inch pieces.

5

Add lobster meat to saucepan, cook about 5 minutes until lobster meat is cooked.

6

In a medium size bowl, mix together ricotta, ½ cup parmesan cheese and 1 tbsp. of chopped parsley.

7

Stir in cooked lobster mixture into cheese mixture, refrigerate for 20 minutes.

8

In a small bowl whisk 1 egg white with 1 tbsp. of water set aside.

9

Take one wonton wrapper and wet the edges with egg wash.

10

Take 1/2 tablespoon of lobster filling and put in middle of wonton wrapper.

11

Take another wonton wrapper and place on top of the other wrapper with filling on it.

12

Use your fingers to press against the ravioli edges to create a seal.

13

Repeat making ravioli’s until there are no more wrappers. ( About 27 filled ravioli’s)

14

Fill a large frying pan with half full of water and bring to a simmer.

15

Gently place ravioli in simmering water one layer at a time. Cook until ravioli wrapper is tender about 5 minutes. Gently remove with slotted spoon and set on platter. Repeat cooking additional raviolis until all are done.

16

Drizzle truffle oil on top of ravioli, sprinkle with remaining parsley and parmesan cheese.

Lobster Ravioli

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