LOBSTER RAVIOLI RECIPE

  • 2 C. Lobster meat, cooked and chopped
  • 1/4 C. Ricotta cheese (Fat free)
  • 3 Oz. Goats milk cheese
  • 1/3 C. Pine nuts, toasted and chopped
  • 1.5 Tbs. Parmesan cheese, grated
  • 1 Tbs. Scallions, minced
  • 1 Tsp. Parsley, minced
  • 1 Tsp. Dill, minced
  • 1/2 Tsp. Worcestershire sauce
  • 1/8 Tsp. Tabasco
  • Dash of salt
    • 1 Pkg. Wonton wrappers

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    1. Place all ingredients except for wonton wrappers in a bowl. Mix by hand until well combined.

    2. Place a layer of waxed paper (or non-stick aluminum foil) on counter to use as your work surface.

    3. Place one wrapper on work surface and place one rounded tablespoon of filling on center of wonton.

    4. Take a second wonton wrapper and brush one side with water.

    5. Place watered side down over filling making sure to line up wrappers.

    6. Seal edges all the way to the filling, removing as much air as possible.

    7. At this point you can leave as is, or take a round biscuit cutter (I use a small mouth mason jar lid) to cut edges away and make rounded ravioli.

    8. Place completed ravioli on another sheet of waxed paper.

    9. Bring a 6 quarts of water to boil.

    10. Place ravioli in water and allow to boil gently for 9 minutes.

    11. Remove with slotted spoon. Can be served with a basic Marinara, or cream sauce, but be careful of overpowering the flavors of the ravioli.

    Vodka marinara sauce recommended.

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