Lobster Ravioli

2012-05-18 07:31:48 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Orzo With Shrimp, Mussels, and Olives

2012-05-22 19:05:02 UTC

Ingredients:

60.0 milliliter Oil, Olive
4.0 each Shallots 0r 2 large sliced
2.0 clove Garlic
2.0 pound Mussels cleaned
125.0 gram Wine, White Vermouth
500.0 gram Orzo
1000.0 gram Stock, Chicken
250.0 gram Shrimp cleaned and deveined
1.0 each Lemon Juice and zest
50.0 gram Olives, Green chopped
100.0 milliliter Parsley chopped

Instructions:

While a large pan preheats, mince the garlic, slice half the shallots and clean the mussels.

Add half the oil to the preheated pan, followed by the minced garlic and sliced shallots. Saute for about 2 minutes.

Toss in the mussels, and stir for a minute or so over medium high heat. Add the vermouth and cover. Cook, shaking the pan from time to time for a few minutes or till mussels open. Remove the mussels from the heat as they open, reserving all liquid. As mussels cool, remove them from their shells, again reserving the liquid. Strain all the liquid through a fine sieve. You want about two cups. If you're short, supplement with stock.

Add the remaining oil to the TM and process at speed 5. Quarter the remaining shallot and drop the shallot and garlic onto the turning blades and turn TM off. Set heat to 100C and process at speed 1 for 3 minutes.

Install the butterfly. Add the orzo and the reserved mussel broth. Process at 100C speed 2 for about 8 minutes or till most of the liquid is absorbed (see picture).

While orzo cooks, zest the lemon and coarsely chop the zest. Juice half the lemon (we need about 1 tablespoon. If your olives have pits, cut the meat off. Coarsely chop the olives. Mince the parsley.

Add the stock to the orzo. Adjust salt and pepper. Process at 100C for 10 minutes at speed 1. Shorten or lengthen the time to allow for orzo to be just undercooked. Add the lemon juice, lemon zest, mussels and shrimp. Process at 100C for 2 minutes, speed 1.

Stir in the parsley and olives. Plate and enjoy.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/642

Recipes On Rails: New Recipes tagged with pasta,vegetarian,main

Lobster Ravioli

Orzo With Shrimp, Mussels, and Olives