Try out this amazing Maltese dish and impress your family and friends
- 2 ounces unsalted butter
- 1 clove garlic, chopped
- 1 tablespoon chopped shallots
- 16 ounces cooked lobster meat
- 4 ounces cooked snow crab meat
- 2 ounces cognac
- 2 ounces ricotta cheese
- black pepper
- 1 tablespoon chopped chives
- egg white, slightly beaten
- For the Lobster Ravioli:
In a large saute pan, add the butter and melt.
- Add the garlic and shallots and saute until golden brown.
- Add lobster, crab, and chives and saute 2 to 3 minutes.
- Add Cognac and reduce for 2 minutes.
- Remove from heat and cool for 30 minutes, until room temperature.
- Chop the lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
- Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart.
- Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing.
- Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina.
- Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
- For the sauce:
Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent.
- Add the crab meat and saute for about 2 to 3 minutes.
- Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.)
- Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy.
- Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
- Pasta Dough:
Add all the ingredients into a large mixing bowl until all ingredients are blended.
- Place mixture on counter-top and knead until the texture is smooth and well mixed.
- Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick.
- Repeat procedure with second piece making it as close to the shape as the first.