I am always amazed at how fast time flies by! Skipper and I are celebrating another wedding anniversary today - it is hard to believe that it has been twenty-eight years since that magical day and the start of our adventure!
A special day just needs a special dinner - and for tonight we will be celebrating with homemade Lobster Ravioli with Snow Crab Alfredo Sauce and a chilled bottle of champagne. This stuff is seriously dangerous - and so much better than anything you can get in a restaurant.
Rich and tender lobster is combined with tender shallots, cognac and white wine, fresh herbs, creamy mascarpone or ricotta cheese, and fresh grated Parmigiano-Reggiano cheese. This rich and flavorful filling is used to make the ravioli "pillows".
For the perfect sauce, I make Crab Alfredo Sauce and drizzle over the top, sprinkle with some fresh snipped herbs, and BAM!
A fresh green salad and some warm parmesan & roasted garlic bread, and one super special dinner is ready!
Homemade pasta is so ridiculously easy to make, and it tastes so darn good! If you are lucky enough to have a pasta machine or pasta attachment for your stand mixer, all the better, but you can easily make dozens of homemade raviolis in a couple of hours with your bare hands. Don't they say that homemade pasta is made with love?
If you are in an absolute hurry, you can also substitute wonton wrappers for the ravioli dough (you would be surprised how many restaurants will do this). The wonton wrapper versions are smaller-sized, perfect for a crazy fancy appetizer, if you feel so inclined.
I went a little crazy making these today, so there were plenty for dinner and even a few leftover. The kids were fighting the next day over those!
If I said this is one of my favorite dinners, it wouldn't be a lie.
Skipper - this one is for you! Here's to a hundred more celebrations with the guy I adore!
1 tablespoon olive oil
1 tablespoon butter
1-2 shallots, chopped
2 tablespoons cognac
¼ cup white wine (Sauvignon Blanc)
1 pound cooked lobster meat (chopped)
2 tablespoons chopped fresh chives, basil or parsley
¼ cup finely grated Parmigiano-Reggiano cheese
1 pound mascarpone or ricotta cheese
1 large egg (beaten)
Pinch of fresh grated nutmeg
Salt & Pepper to taste
1 cup semolina flour
2 cups all purpose flour
4 large eggs (room temperature)
1 tablespoon Extra Virgin Olive Oil
Crab Alfredo Sauce:
1 stick (8 oz.) unsalted butter
2 cups heavy cream
2 Tablespoons cream cheese
1 tsp minced garlic in olive oil
¼ tsp fresh black pepper
1-1/4 cup freshly grated Parmesan cheese
1 cup finely chopped crab meat
For Garnish: Fresh grated Parmesan Cheese and fresh Chives
HOW I MAKE THIS:
NOTE: You can substitute wonton wrappers (1 pkg) for the pasta dough if you are in a hurry! To prepare this way, clear some counter space and layout the wonton wrappers. Brush with egg wash, and then place a heaping teaspoon of the lobster filling in the middle of half of the wontons. Next, cover with another wonton wrapper, and seal by wetting your fingertips with water, rubbing the edges of the wontons and pressing them together. While doing this, make sure to press out any air bubbles. Repeat until you have used all the wontons. You will have leftover filling. When ready to eat, boil the ravioli in salted water until they float to the top.
Originally published April 2014; photographed & republished April 2016.
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