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Making Lobster Raviolis?

post #1 of 20
Thread Starter 
Tonight we're making Lobster Raviolis. For the first time, and we don't have a recipe. My wife will make the pasta dough and I will make the stuffing and cook them, maybe a sauce?

I'm looking for ideas. I'm thinking keeping it pretty basic: boil a lobster, sweat garlic in a little butter, add parsley, salt and pepper.

For the sauce, I don't have any idea. I suppose I should start with some of the boiling water of the lobsters.

Any ideas? Thanks!
post #2 of 20
Simmer lobster then shell
Finely dice meat
Saute shallots, garlic in butter add diced lobster
add parsly salt pepper dash spanish paprika and dash thyme a spritz of sherry wine
Add some of stock from cooking lobster
add some panko breadcrumbs and one beaten egg
mixture shouild now hold together
place 1 to 1 1/2 ounces on each pasta square
cook in boiling salt water till al dente
Thats it

You can serve with Newburg sauce sauce Nantua, or creamy tomato basil sauce:chef:
CHEFED
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post #3 of 20
Thread Starter 
Awesome, great ideas! Thanks!
post #4 of 20
Thread Starter 
SO - here's what happened.

I used 50% all purpose flower and 50% durum semolina. I rolled pasta sheets to the thickness degree just before the finest. Then I made the raviolis by hand.

I tried a ravioli attachment for my pasta machine maybe a year ago, and it was an absolute disaster (raviolis were torn apart as they were being made) so my priority for this 2nd attempt was that the raviolis would hold their filling.

Holding their filling and shape they did. They came out beautiful. However...

Texture:
They were a little tough. I cooked them in gentle boiling water for about 6mn. It was ok, but I wish they'd been softer.

Taste:
I wish I could have tasted the filling better! The pasta was overpowering the filling, unfortunately. I had some extra filling that I sprinkled on top of the raviolis for the second serving.
The filling tasted great, thanks ED for the ideas, I used some shallots and garlic sweated in butter, pimenton, lobster stock, sherry and coarsely diced lobster, then finished with an egg.
The sauce was a tomato sauce, a "little" white wine :beer:, some sour cream, and the lobster shell, simmered for a while then strained and reduced.

So I'm wondering: can you roll your pasta to the finest setting and successfully make raviolis that hold the filling? That's what I'm tempted to try next.

That and being a little less wimpy on the filling.
post #5 of 20
Yes, you can most certainly make ravioli using the finest setting, honestly I don't know if this varies much between each machine, I use an Atlas 150... I'm curious to know myself.

What were a little tough? The lobster? The ravioli? The pasta should've been done in 3 minutes, tops, generally just over two. If your lobster was tough I suggest not cooking your lobster in the initial process for so long, when the meat can be pried off the shell take it out of the heat and shock it in ice cold water... by cooking your lobster a second time (for 6 minutes, no less) you're inviting tough meat, in which case it sat on your couch, drank all your beers and tracked mud all over your floor.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #6 of 20
Thread Starter 
The pasta was tough. The filling... well now that you mention it, the lobster was tough! Darn. Overcooked.
post #7 of 20
Did you let the dough rest for at least 45 minutes between the period you stopped kneading to when you started to roll it out or cooked it? If not, that would explain why the dough was tough. The resting gives the dough time to fully hydrate and the gluten to relax a bit, thus giving the pasta a more supple texture. Also it wouldn't hurt to give it a second rest after you've rolled and filled the pasta.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #8 of 20
Thread Starter 
It did have a 45mn rest before rolling... I just think it was too thick. I'll try again!
post #9 of 20

lobster ravioli

Use won ton wrappers..3 sq in ones. just egg wash or water the edges et voila!!

Cook as per package instructions

Ski Break
post #10 of 20
Blue is right about everything.

You can use very thin pasta to make ravioli. If it will hold together as linguini, it will hold together as ravioli.

In all likelihood your pasta was too tough because it was too thick and underworked. Roll it through the second to last setting twice, before rolling it through the thinnest setting. That oughtta stretch the glutens.

Ravioli rollers? You gotta be kidding me. Lay an 8" strip on the counter. Put a teaspoon of filling every inch or so. Allowing a 1/2" for each end, that's 7 teaspoons of filling. Paiint the edges of the strip and between the fillings with water. Lay another 8" strip over the first, and use your fingers to press the edges and between the little mounds. Then trim the ravioli with a fluted roller, regular roller or a knife. Do it twice this way, then try 10" strips, then 12". After but only after you figure this out, you can invest in a clam-shell ravioli cutter (easy), a round fluted cutter -- like a biscuit cutter (neat), or ravioli sheet trays (fast and neat, needs some touch), if you think they'll make it more fun.

Leave the garlic very far away from the lobster, unless you're making a garlic sauce and want to overwhelm the lobster. It's not that you can't make lobster and garlic work, but it's not a natural relationship either. Let the lobster work its magic without too many obstacles.

Leave the sherry out of the filling too. If you're making a marsala sauce, you can use a little marsala. Otherwise avoid off-dry and sweet wines altogether.

Don't overstuff your raviioli. How much you use depends on the size of the pasta, and vice versa. Unless you're making really big dumplings, it's a good idea to think in terms of teaspoons rather than tablespoons -- and just forget about ounces altogether.

Use a more delicate sauce. Don't be fooled by the ravioli. Think about something you'd like on lobster. Butter or olive oil, white wine, herbs; butter, lemon and capers; seafood broth (enriched with the lobster trimmings), butter, shallots, white wine. That sort of thing. If you must have tomatoes, think very light, a quick saute of aromatics and herbs in EVOO, add some freshly chopped or grated tomatoes, pepper, a few chopped anchovies, toss a few times, and done.

Another take on lobster/ravioli: Make ground pork ravioli, sauce with a puttanesca or arrabiatta, and garnish with medallions of lobster. Killer.

BDL
post #11 of 20
Thread Starter 
YUP! That's exactly what I did. And I used a pizza cutter/roller.

Yes, the sauce was definitely overpowering. Too much tomato.

So one teaspoon? Two? The raviolis are about 2.5" x 2.5".

Thanks!!
post #12 of 20
I'd make smaller ravioli. 1.25" x 1.25" with 1 tsp filling. Smaller ravioli will work better all the way 'round -- until you have touch. Try small ones once or twice, than switch to bigger ones.

BDL
post #13 of 20
Thread Starter 
OK - good to know. I assumed bigger ones would be easier. Next time I'll try the small ones. Thanks!
post #14 of 20

Lobster Quenelle and Ravioli Filling

Small ones will be nice and juicy.

One other tip: When you make the filling, you don't want it too dry or too well bound. Nor (wait for it) too wet or too loose. For a lobster filling, if you're not using a paste, it doesn't have to hold together all that well. For instance, if I were using Ed's recipe, I'd cut out the egg and the bread and bind it with lobster pureed in a little cream, wine, and/or fumet. Maybe eggwhite (but no yolk) if you wanted a lobster quenelle type filling.

I'm not critiquing Ed's recipe, you understand. The guy is a no BS true professional. I trust his taste and techniques, but they're not mine.

I'll cut to the chase on a quenelle style filling since I know you're going to ask. This isn't hard and fast by any means. The object of this particular excersize is to create a filling which has enough body to be easy to handle and contain in ravioli, may be spooned or piped, but still has a lot of texture and juiciness. Feel free to make additions or subtractions as you like -- especially with the herbs. As is true with most of my recipes, this is more about technique than perfection in measurement or ingredient list.

LOBSTER QUENELLE AND RAVIOLI FILLING

Ingredients:
1-1/2 lbs lobster meat
1 egg white
1 cup heavy cream
Nutmeg, salt, white pepper
1-1/2 tbs chives, cut fine
1-1/2 tbs minced fresh parsley

Technique:
Remove the lobster meat from the shell, raw; or poach the lobster until the shell just turns color so the meat may be removed more easily. Using your chef's knife, coarsely chop half the meat. Chop the other half into fine dice. Set aside the dice. Put the remainder in the food processor. Mince the parsley, and cut the chives fine.

Break up the eggwhite with a fork, add it and the very cold cream to the processor. Add salt, white pepper, and freshly microplaned nutmeg to taste. Pulse the processor until the contents are a smooth, fairly stiff paste.

Turn the paste out into a mixing bowl. Taste, and adjust the salt, pepper and nutmeg. Add the chives and parsley, and reserved lobster. Mix thoroughly with spatula or wooden spoon.

May be formed into quenelles and poached, or used as ravioli filling.

BDL

PS This is an original recipe. As always, anyone reading this who desires to reprint it or otherwise share it has my permission to do so as long as you credit me, Boar D. Laze. You'd be doing me a great favor, if at the time, you would also mention my eventually forthcoming book, COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.

PPS. You're starting to get some idea of how things and techniques go together. Creating the quenelle paste (even though you're not making quenelles) and texturizing it will bump your game in the sense they're two different ways of thinking about and manipulating food in general. The paste is dead classic in many cuisines. Returning chopped meat for texture is modern fusion.
post #15 of 20
Thats why I said simmer it dont boil it(in my original answer):chef:

Also keep in mind I make this filling in 10 to 15 lb. batches. for parties of 200 to 300 and I have to watch my cost factors. I wish I had the luxury of useing ground lobster but I dont. By useing the egg I tighten up the ravioli so they can take the handleing of banquet service and double sometimes triple handleing.

Dont put the filling on with a spoon, use a pastry bag with no tube ,a lot quicker and neater,and if simmering ravioli for later service undercook slightly andf put in cold water bath, then drain and refridge till later. Dip in boiling water to reheat for service. I prefer not to toss in oil as this makes the pasta repel any sauce you use.
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post #16 of 20
There you go. Ed and I have different approaches more than different styles. We're trying to do different things. He's using his big restaurant and big catering experience to bring you high-end, cost-conscious food which can be prepared in large quantities, take a lot of abuse, and still come up roses.

I'm tweaking my "fine dining" restaurant and small catering experience to create technique driven recipes which help you make sense of cooking, allowing you to bring your own creativity to a structured approach.

By the way:

If you want to keep the costs down on the quenelles, make the paste with shrimp or sole, and use lobster for the dice. You could also use scallops or crab for paste, dice, whether either or both.

If, you want to make traditional, smooth quenelles, just double the amounts of cream and egg white, and puree all of the meat.

Bottom line: Quenelles are delicate stuff that barely stick together. They're only cream (remember to keep it cold), eggwhite, nutmeg, whatever the heck you're making the quenelles from, pasted in a processor (or mortar). You want delicate, barely holding together? Now you know the dirty secret.

BDL
post #17 of 20
Thread Starter 
Right - thanks again everyone. One thing I don't fully understand is why the filling has to hold together. What would be wrong with two decent-size chunks of lobster topped with a little sweated shallots/parsley in each ravioli? Would it then be more difficult to seal the raviolis? More fragile to handle? Less pleasing to eat?

I like the lobster cream + lobster chunks filling idea. I'll try that next time!

Boar, how's the book doing? I can't wait to buy it!!
post #18 of 20
You absolutely can use a loose filling, but you better make your raviolis bite size or the filling will fall out when you cut into them.

The book is taking a back seat to other things right now. On the other hand, I just added a lobster quenelle/ravioli filling recipe to it :lol:

Who knew?

BDL
post #19 of 20
Thread Starter 
Well there you go!! :lol:
post #20 of 20

OK. Today I made a big batch of lobster raviolis. Twelve(12) servings of two(2) large raviolis ... for $12. Now before anyone hammers me you need to understand my clientele. This was for a "Share Our Strength / Cooking Matters" dinner I gave for some of my students. I did not use all kosher, so-to-speak, ingredients.  

 

Here's the recipe: 

 

1 pkg. transOcean Lobster Classic  (it was 10 or 12 ounces, I forget)

1 1/4 lbs. ricotta cheese

zest from 1 lemon

fistful minced sun-dried tomatoes

1 large shallot, minced, gently sweated

1/2 roasted red pepper, minced

6 lg. basil leaves, minced

small fistful parsley, minced

1/2 stick butter, small cubes

S&P

 

Everyone in the pool (stand mixer), blitzed.

 

4" won-ton wrappers

egg wash

 

Make raviolis, standard regular everyday procedure, nothing new. 

 

Sauce:

1 lg. can chopped tomatoes w/ onions and garlic

add lg. box chx. stock w/ tblspn. corn starch

+/- 1 tspn. each dry thyme and dry rosemary, crushed in hand

splash olive oil

cook until thickened

add nice glob of leftover ravioli guts

stir until incorporated

 

Boil ravioli 4-5 minutes, finish in sauce, plate and serve. 

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