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Lobster Ravioli

LOBSTER RAVIOLI
Carrabbas Copycat Recipe

1 lb. lobster meat
1/4 lb. fresh mushrooms
2-1/2 teaspoons butter
1 teaspoon shallots
2 cups light cream
2-1/2 teaspoons flour
2 or 3 teaspoons quality light sherry
salt & ground pepper to taste

Sauce
2 cups light cream
2 teaspoons butter
2 teaspoons flour
1/2 oz. brandy
1/4 teaspoon paprika
salt & pepper to taste

Cook Ravioli 
3 quart pot pinch of salt
2-1/2 quarts water
dash of oil

Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.

In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. 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 to 3 minutes on low. The mixture 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 inch squares. Add 3/4 teaspoon of mixture 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 & sprinkle with corn meal (this helps prevent sticking).

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

Cook Ravioli: Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (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.