Recipes

Lobster and Shrimp Ravioli

Recipe by Tim Longstreth

Saffron Pasta Ingredients:

Winner of the ACA's 2006 Seafood Festival Recipe Contest

Method of Preparation:

  1. Combine olive oil and saffron.
  2. Pour flour in a bowl and make a well.
  3. Place egg and mixture of saffron and oil and salt and pepper into well and begin to incorporate until you are able to put your finger in the dough without the dough sticking to it.
  4. Let dough rest for 30 minutes.
  5. Roll dough onto a sheet until 5 inches wide and 10 inches long.

Tomato Pasta Ingredients:

Method of Preparation:

  1. Pour flour into a bowl, make a well and place egg, tomato sauce and salt and pepper in the center and begin to incorporate until dough is similar to saffron dough.
  2. Roll out dough until it is 8 inches wide and 10 inches long.
  3. Take saffron pasta and cut into long strips that are 1/8-inch wide.
  4. Place strips on top of tomato pasta dough lengthwise and roll pasta out until the two doughs become one.

Lobster Filling:

Method of Preparation:

  1. Mix all ingredients and set aside.
  2. Use a 3-inch circle cutter to cut out circles in the pasta dough. You will need two circles per ravioli.
  3. Place ½ Tbsp. of lobster filling in center of dough circle.
  4. Top with second circle and press with a fork to form ridges around the border of the ravioli.
  5. Precook ravioli in boiling water for about two minutes.