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Gala Tasting Menu


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 2000



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