Lobster Ravioli in a Brandy Cream Sauce

For a special occasion or a romantic dinner for two, trying making these homemade lobster ravioli. Creamy, decadent and light, they make for a wonderful entree, but when the serving size is downsized they're great as a starter, too.

Ingredients

Ravioli
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 lb. cooked lobster meat, finely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons finely ground cornmeal
40 wonton skins
1 egg, beaten

Brandy Cream Sauce
1/4 cup brandy
2 tablespoons minced shallots
1 1/2 cups heavy cream
touch of marinara sauce (optional)
2 tablespoons minced chives
Salt and pepper

Directions

Melt butter in a large skillet over medium heat. Add shallots and saute for 1 minute. Add lobster, salt, pepper, and nutmeg. Cook for 1 minute, stirring constantly. Remove from heat and allow to cool.

Scatter cornmeal on a baking sheet to prevent uncooked ravioli from sticking. Prepare wontons on a lightly floured surface.

To make each ravioli: Spoon 1 teaspoon of lobster mixture in the center of a wonton skin. Lightly brush edges of wonton with egg and place another wonton skin on top. Press edges of ravioli together with the tines of a fork to seal and set ravioli on baking sheet as you make remaining ravioli.

Place a slightly damp towel over ravioli to prevent them from drying out. Cover ravioli on baking sheet with plastic wrap and refrigerate until ready to cook.

To make Brandy Cream Sauce, add brandy and shallots into a medium saucepan and cook over medium heat until brandy reduces to about 1 tablespoon. Add cream and marinara sauce (of you're using) cook, stirring occasionally, until cream reduced by half. Remove from heat and stir in chives. Season to taste with salt and pepper and keep warm until ready to serve.

Bring a large pot halfway full of water and 1 teaspoon of salt to boil over medium-high heat. Cook ravioli for about 3 to 5 minutes until tender. Strain in a colander and plate desired amount on to individual plates. Spoon Brandy Cream Sauce over top and serve immediately.

Makes

2 to 4 servings