Tuesday, July 9, 2013

Remy's lobster ravioli

Remember these ravioli from the Enchanted Garden post? Well I learned to make them through Disney's Ratatouille-inspired cooking series.
The instructor was a chef from Remy, one of the premier restaurants aboard the ship. 
The ship's sommelier was also there to suggest a wine pairing for the lobster ravioli. It was a chilled light-bodied red wine. 
And here's the recipe the chef demonstrated!
Ravioli Ingredients:
-24 wonton wrappers (we learned that using wontons for the ravioli makes for nice quick preparation time)
-1 lb cooked lobster, plus additional 1/2 lb for garnish
-1 tbsp olive oil
-1 tbsp unsalted butter
-2 cloves garlic, minced
-1 shallot, minced
-1/4 cup cognac or Spanish sherry
-1 tbsp chopped basil
-1/4 cup ricotta cheese
-1 whole egg, whisked
-1/2 tsp sea salt
-1/4 tsp black pepper
-6 basil leaves plus sprinkle of extra oil, for garnish
Broth Ingredients:
-4 plum tomatoes, cut in half
-1 tsp sea salt
-1/4 tsp black pepper
-1 tbsp olive oil
-1/2 small onion, roughly chopped
-2 cloves garlic, minced
-1 cup tomato juice
-4 chopped basil leaves
For the broth, begin by chopping the plum tomatoes, add to a bowl and season with salt & pepper, add drizzle of oil plus two basil leaves, chopped onion, and minced garlic. Refrigerate overnight to allow tomatoes to soften and flavors to intensify.
Pass through a fine mesh strainer, add tomato juice and strain again. Adjust seasoning with s&p to taste. Bring to a simmer on low heat, add dash of basil, and serve over lobster ravioli.

For the ravioli, start by cleaning and mincing the lobster meat into 1/2 inch pieces.
Heat the olive oil and butter over medium heat, add garlic and shallots, then cook 2-3 minutes until translucent. Add cognac or sherry and reduce 2-3 minutes. Add lobster and fresh basil and heat through for 1-2 minutes. Remove from pan and cool for 30 minutes, until close to room temperature. 
In large bowl, combine lobster mixture with ricotta and whisked egg. Season with salt & pepper.
On a flat surface, spread out 24 wonton wrappers. Working with 4 at a time and keeping the rest covered, spoon 1 tbsp of lobster filling on the center of each. Brush a little water on the outer rim of the filled wrapper and top with a wrapper, pressing evenly around the filling and the edges of the wrapper to seal.
Bring large pot of well salted water to a boil, drop in the ravioli in batches, and cook for 30 seconds to a minute, until ravioli float to the top. Gently remove and drain thoroughly, drizzle with olive and oil and keep separated.
When ready to serve, place ravioli onto plate and spoon the tomato broth on top. Then warm additional lobster pieces and top ravioli with extra lobster, basil, and drizzle of oil.
I normally steer clear of recipes that require any overnight refrigeration, but in this case I say it's worth it. I'm planning to make these in my home kitchen soon without the help of a legit chef soon, and I'll report back!

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