"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Lobster or Crabmeat Ravioli w/ Lemon Basil Butter Recipe

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This recipe for Lobster or Crabmeat Ravioli w/ Lemon Basil Butter, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1/4 cup olive oil
1 yellow onion, small dice
1 small yellow or red bell pepper, small dice
2 teaspoons of fresh herbs mixed, basil, dill, oregano
1 pound Premium Lump Crabmeat
or
1 pound of Cooked Lobster Meat, diced
1/2 cup plain dried bread crumbs
1 bunch green onions
salt and pepper to taste

Lemon Basil Butter Sauce:
1/4 cup white wine
1/4 cup rice vinegar, seasoned if you can find, if not add some dry dill
2 tablespoons of fresh lemon juice
1 shallot, minced
1 pound Butter (cut into cubes)
1/8 cup heavy cream or half and half
2 tablespoons fresh basil (cut into strips or rough cut)
salt and pepper to taste

Directions:
Directions:
Heat olive oil in sauce pan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add pepper, cook about 5 minutes more. Add salt, pepper, herbs and green onions. Cook a few more minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crab or lobster meat and bread crumbs. Season to taste. Use the basic ravioli dough recipe but on these make sure you use the opposite ratio of semolina to white flour. It creates a better texture for the seafood filling. Fills one ravioli dough recipe.

Personal Notes:
Personal Notes:
Be careful to buy fresh or premium canned seafood or it will be too salty. I sometimes do a quick cold rinse when I used to can to remove salty liquid first. If you go to fish market later in the day, perhaps 1/2 hour before close you can sometimes cut a deal or buy pre-cooked lobsters whole and do meat yourself. The crab... trust me, stick to canned.

 

 

 

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