From the Kitchen of "Chef" Norm
LOBSTER RAVIOLI

WITH TOMATO

VODKA CREAM

SAUCE
Source (if known): Internet, Chef Anthony Chiero of Constatino's Ristorante:
http://www.goprovidence.com/visitors/restaurants/tip-from-costantinos/

https://www.youtube.com/watch?v=2-LVdXHXpOo

 

My notes: See below in red  Also, for the sauce, use a pan large enough you can put the ravioli in and have room to toss them softly.

MORE PHOTOS AT THE BOTTOM OF THE PAGE in case you only want to print the text below.

Sauce Ingredients
(The recipe doesn't say but it is a serving size for two.  I doubled it so I had leftovers)

8 lobster ravioli (you can probably buy them but I made them - see below)
2 teaspoon butter
2 teaspoon chopped garlic
6 grape Tomatos quartered (I used three Roma tomatoes seeded and the center cut out, skins on)
1/4 cup vodka (the secret ingredient)
1/4 cup chicken stock (I used 1/4 cup of stock made with Better than Boullion Lobster paste)
1/2 cup heavy cream
1/4 cup marinara sauce, basic (I used a 15 oz can of diced tomatoes and ran them a few seconds in my bullit small food processor)
1/4 cup pecorino Romano cheese
5 basil leaves sliced
3 cooked shrimp (I skipped these because I wanted to taste the lobster in the raviolis)
Salt and pepper
One gallon boiling water  (A big pot of water)

Instructions:

Saute garlic in butter on medium low heat until translucent
Add quartered tomato and lightly sautée
Deglaze with vodka and allow to flame (be careful - you don't have to flame it, you can just let it cook off)
Add chicken stock and reduce by half
Add cream and reduce by half
Add grated Romano to help thicken cream
Add marinara, basil and shrimp (if you use it) and heat through out and let sauce rest

Add lobster ravioli to boiling water and allow to simmer till pasta is cooked (about 4.5 minutes) 
Add ravioli to sauce. Use a little pasta water if necessary to if pink sauce
becomes to thick. 
Plate about 3 or 4 raviolis, depending on the plate size, and garnish with some chopped parsley.

Lobster Ravioli

For this dinner, I didn't feel like making home made pasta and opted to buy won ton wrappers.  You can usually find them
in the produce section of grocery stores.  Watch when you separate them because if it looks a little thick, it is probably two pieces.
Use your finger nails and see if you can separate them.

On the internet you can search and find various recipes for lobster ravioli filling so I used various ingredients I saw.

Ingredients:
Lobster tails (I used two, 4 oz.)
Won ton wrappers
Butter
Olive Oil
Shallots
Minced Garlic
Ricotta cheese
Pecorino romano or parmesean cheese
Salt and pepper
Egg white (start with one egg)
Flour, small amount - see below

What I did was buy two Florida lobster tails Publix grocery had on sale for  4.99 each, 4 oz. 
I split the back with scissors, separated them a little, put in a pat of butter and a dash of salt and pepper.
I put them in the oven at 375 for about 7 to 8 minutes and took them out and let them cool.
Take out the meat, being careful you don't cut yourself on the shell, and cut the meat into small pieces about 3/4" or a little less.

I sauteed about a teaspoon (maybe a little more) of garlic and about 1/4 cup of diced shallots in some olive oil and butter.
Put the lobster meat in and stir it in cooking for only about a minute or two to get the flavor of the shallots and garlic on them.
Don't overcook it.
Take off the stove and put in a bowl and let cool slightly. 
Mix in about 1 cup of ricotta cheese.
Mix in about 2/3 cup of pecorino romano and / or  parmesean, whichever you prefer
You can add more cheese/ricotta to your taste, just don't sample your lobster or you won't have any in the raviolis.

I laid out some wax paper and a plastic cutting board and put eight pieces of won ton wrappers down to make four at a time.
Use a spoon and place a spoonful slightly smaller than a golf ball in the center of the four won ton wrappers. 
Take a brush and brush egg white on the exposed won ton area around the stuffing.  Lay a won ton wrapper on top and
push down around the edges to form a seal (the egg white seals it).  If you have trouble, you might have to reduce your size
of the filling. 
I then used a biscuit cutter to make the fancy edges.  I pushed down on it on the cutting board, twisting it slightly and then pulled the
extra pasta wrapper off.  Then lift up your biscuit cutter and pop it out.  I used a biscuit cutter that was my grandmothers and is
a antique.
You don't have to use the cutter but they look nicer.
Put them on a cookie sheet that has a layer of wax paper with some flour on it and then refrigerate it for maybe a half to one hour.  

When ready to cook the ravioli go back up to the sauce recipe.


My biscuit cutter I used. It was the same width as the won ton wrappers.


Above, ravioli after cutting and ready to go in the fridge.  Cover with wax paper or vinyl wrap


Above, sauce


Garnished with a little parsley and served with a salad