Carrabba’s Lobster Ravioli (carrabbasathome)


1 lb lobster meat, cooked and minced
1/4 lb fresh mushrooms, minced
2 1/2 t butter
1 t shallots
2 c light cream
2 1/2 t flour
2 – 3 t quality light sherry
salt & ground pepper to taste

In saute pan, soften butter, add shallots. Cook 2 – 3 min until translucent. Add lobster meat and mushrooms and cook for another min. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring constantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 – 3 min on low. The mix should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool. Roll out 2 ravioli pasta sheets. Mark out 2 1/4 x 2 1/4″ squares. Add 3/4 t mix into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkled with corn meal (this helps prevent sticking).  Bring water, salt and oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 – 5 min (preference). Remove with slotted spoon or skimmer. Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley.


2 c light cream
2 t butter
2 t flour
1/2 oz brandy
1/4 t paprika
salt & pepper to taste

Melt butter. Add flour, brandy, light cream and paprika. Salt and pepper to taste. Keep warm in a double boiler.


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