This ravioli dish might initially seem complicated, but it comes together simply with the purchase of cooked lobster and wonton skins or egg roll as the wrappers. To make the dish more budget-friendly, use crabmeat, cooked coldwater shrimp, or even some fin fish like salmon.
Serves 4
INGREDIENTS:
¾ lb lobster meat
2 packages Boursin cheese, garlic, and herb flavour
Juice of a lemon
3 tbsp tarragon, roughly chopped
3 tbsp chives, finely chopped
½ tsp freshly cracked black pepper
1 package egg roll wrappers, cut in half lengthways or 1 package wonton wraps
Both work great. It depends on the size you want in the end.
2-3 egg whites
DIRECTIONS:
- Prepare the filling by breaking the lobster meat up into very small pieces. Put in a bowl with the Boursin, herbs, lemon juice and black pepper; mix well so everything is evenly distributed.
- Place the egg white in a small bowl and whisk lightly with a fork.
- Working with 3 egg roll wrappers at a time, lay out wrappers onto your cutting board or if using the wonton wrapper use 2 for each pressed together.
- Place 2 tbsp of lobster filling onto one half of the wrapper.
- Using your fingers or a pastry brush, lightly brush the outside edges of the egg roll/wonton wrapper with the egg white.
- Fold the empty half of the wrapper over the filled half, seal the edges, and continue the process until all your ravioli are formed.
- While you are assembling the ravioli, bring a pot of salted water to a full simmer. Cook ravioli in 2 batches (or 1 if your pot is large enough) for about 3 minutes until the ravioli float to the top.
- Transfer to a bowl and drizzle with limoncello butter sauce and a generous amount of chopped chives for garnish.
Limoncello Butter Sauce
INGREDIENTS:
1⁄2 cup limoncello (see below how to make)
Zest of 1 lemon
1⁄2 cup butter
1 cup whipping cream
DIRECTIONS:
To make the sauce, simmer the limoncello and lemon zest together until the liquid reduces by half. Stir in the cream and butter. Allow the sauce to reduce by one third. Spoon the sauce over the lobster ravioli. Do not drench the ravioli. Bring leftover sauce to be served tableside as per the diner’s preference.
TIP
Limoncello is an Italian lemon liqueur produced around the Sorrentine Peninsula and the coast of Amalfi. It is often served chilled as an afterdinner digestif. It is made by soaking lemon peel in grain alcohol and left to process for a month. The fresh, sweet lemony flavour of limoncello pairs so well with the shellfish and fresh cheese in the ravioli filling. If you are looking for a substitute, use dry vermouth with the zest of lemon added to the sauce.
