Fresh
Ricotta and Maine Lobster Ravioli with Louisiana Crawfish Étoufée
Chef Scott Boswell of Stella! – New Orleans, LA
Adapted by StarChefs
Yield: 10 Servings
Ingredients:
Crawfish Étouffée
- ¼ pound margarine
- 1 pound crawfish tails, peeled
- 1 onion, chopped
- 2 ribs celery, chopped
- ½ bell pepper, chopped
- 1 Tablespoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of thyme
- 1 bay leaf
- 1 cup chicken broth
Dough
- ½ pound flour
- 2 whole eggs
- 1/8 teaspoon salt
- ½ teaspoon extra virgin olive oil
Filling
- 3 cups ricotta cheese
- 1 egg
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
- 1 Maine lobster
Method:
For Étouffée:
Melt margarine in deep, heavy frying pan, avoid using cast iron.
Add crawfish and cook 2 to 3 minutes, then remove crawfish with
slotted spoon and set aside. Add onion, celery, bell pepper and
seasonings. Sauté at least 10 minutes, removing bay leaf
after 10 minutes. Return crawfish tails to pan and add chicken broth.
Cook slowly, covered, about 40 minutes, stirring occasionally.
For Dough:
Combine all ingredients in food processor and pulse until ball forms.
Add a bit of flour or water to adjust texture if necessary. Wrap
dough in plastic and rest 30 minutes.
For Filling:
Combine ricotta, egg and parmesan cheese in bowl. Season with salt
and pepper to taste. Steam lobster 4 to 5 minutes and set aside
to cool. Cut into small medallions.
Assembly:
Flour work surface. Set pasta rolling machine to highest number.
Flatten pasta dough and flour both sides moderately. Roll through
pasta machine and fold in half. Repeat several times to knead dough.
Lower setting on machine one level at a time, and roll to desired
thickness. Measure dough into sections with ravioli press. Cut with
knife into sheets. Flour base of ravioli press generously. Place
one section of dough over ravioli base. Fill each section with ricotta
filling by piping with pastry bag. Place one lobster medallion on
each filling dollop. Top with sheet of ravioli and lightly press
with hands to remove air. Use rolling pin to roll over ravioli press
and cut ravioli.
Bring 1 gallon salted water to boil. Add ravioli and cook until
done. Serve 3 raviolis per person, atop Étoufée.
Wine Pairing:
Gallo of Sonoma Russian River Valley Laguna Vineyard Chardonnay
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