Vegetable - Pink sauce for lobster ravioli recipes

Author: Merle Belcher  

Get Cheese Ravioletti in Pink Sauce Recipe from Food Network This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner.

Copycat Regalo's Lobster Ravioli in Pink Sauce

Copycat Regalo's Lobster Ravioli in Pink Sauce
If you find yourself in the port city of Chittagong, Bangladesh, then you must dine at Regalo's. This rich seafood ravioli isn't on the menu anymore (so you can only get that here!) but anything you try there will be amazing.
Provided by: CDKitchen
Total time: 105 minutes
Cook time: 20 minutes
Yields: 6 servings
Number of ingredients: 19
  • Lobster Filling
  • 8 ounces cooked fresh lobster meat, chopped
  • 2 teaspoons chopped fresh mango
  • 1 1/2 teaspoon heavy cream
  • 1 1/2 tablespoon ricotta cheese
  • 1 large egg yolk
  • salt and black pepper, to taste
  • Pink Sauce
  • 1/4 cup olive oil
  • 9 cloves garlic, peeled and finely chopped
  • 6 ripe tomatoes, seeded and chopped
  • 10 fresh basil leaves, julienned
  • 1/4 cup heavy cream
  • 1/2 cup fresh-grated Parmesan cheese
  • salt and black pepper, to taste
  • Stuffed Ravioli
  • 1 large egg
  • 1 tablespoon water
  • 24 (3-by-3-inch) wonton wrappers
  • Calories: 620 calories
  • Serving Size: per serving
How to cook:
  1. For the filling: Combine the lobster, mango, cream, ricotta, egg yolk, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Place in a covered container and refrigerate for one hour.
  2. For the sauce: Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, for 3 minutes or until it just begins to brown (do not let it burn). Stir in the tomatoes, basil, and cream. Bring the sauce to a simmer then reduce the heat to medium-low. Let the sauce cook for 2 minutes.
  3. Stir the parmesan cheese into the sauce and season with salt and pepper as desired. Turn off the heat.
  4. To assemble the ravioli: Whisk together the egg and water until smooth. Spoon a tablespoon of the filling in the center of half of the wonton wrappers. Brush the edges of the wrappers with the egg wash. Top each wrapper with another wonton wrapper and seal the edges with a fork, pressing out any air around the filling as you seal them. This can be made ahead of time up until this point. Cover tightly and refrigerate until ready to cook.
  5. Bring a large pot of salted water to a boil. Add the wontons, in batches if needed, and cook for 5-7 minutes or until tender. Drain well.
  6. Place the cooked ravioli in individual serving bowls. Top with the pink sauce and serve immediately.
Notes: Lobster Ravioli Sauce - Delicious Recipe HERE, Heat a skillet over medium heat. Add butter and oil. Once the butter is melted, add shallot, garlic, and herbs and cook until shallots become translucent. …

Lobster Ravioli in a Lobster Brandy Cream Sauce

Lobster Ravioli in a Lobster Brandy Cream Sauce
Lobster Ravioli in a Lobster Brandy Cream Sauce - This dish is a tale of two seas. The ravioli contains Maine lobster while the lobster brandy cream sauce was created using locally sourced lobster here in Fajardo, Puerto Rico. Although these two crustaceans do not normally swim together. Make no mistake. In this dish, they come together in beautiful harmony and achieve a rich, savory flavor that will blow your mind.
Provided by: rbbleile
Yields: 0 servings
Number of ingredients: 15
  • 26 oz package of lobster ravioli {Rana Maine Lobster Ravioli from Costco}
  • 2 tablespoons of butter
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of red onion (finely chopped)
  • ¼ cup green onions
  • 6 asparagus spears chopped into 1” lengths
  • ½ teaspoon dried thyme (or 6 sprigs of fresh thyme)
  • 2 teaspoons garlic (finely minced or pressed)
  • 4 4 oz. lobster tails (meat and shells)
  • ½ cup brandy
  • 2 cups heavy cream
  • ½ teaspoon of Old Bay Seasoning
  • Lawrys Garlic Salt (to taste)
  • Fresh ground black pepper (to taste)
  • ½ cup roasted walnuts
How to cook:
  1. Fill pot with 6 quarts of water, add a pinch of salt and set to boil.
  2. Remove lobster meat from the lobster tail. Cut lobster into bite size pieces and set aside in a small bowl. Use kitchen shears or a sharp knife to cut lobster shells into small pieces (approx. 1 inch) You want the pieces to be smaller to allow them to be more submerged in the cooking liquid.
  3. In a large sauté pan, heat oil and butter over medium heat. When oil and butter are hot (Roughly 2-3 mins.) add red onion and thyme and sauté for about another minute.
  4. Saute until the red onions are soft (about 2-3 mins.), then add garlic (sauté about 1 min.)
  5. Add chopped lobster and cook fully (about 1-2 mins.) Once cooked, remove and set aside on a plate.
  6. Add lobster shells and sauté for 1-2 mins. You can add an additional 1-2 tablespoons of butter or oil if needed.
  7. Add brandy and allow alcohol to cook off. It should be hot and sizzling when you add it. Cook for another 1-2 mins.
  8. Slowly pour in heavy cream, stirring as you pour. Add old bay seasoning. Simmer until the sauce is slightly thickened. (Season as you go)
  9. Once you can taste your lobster flavor, carefully strain out the lobster shells using a fine mesh strainer and a large bowl.
  10. Add strained sauce back into sauté pan on medium heat, continue to reduce sauce until it reaches desired thickness. Add garlic salt and fresh ground black pepper to your taste. (Always season as you go!)
  11. Add your lobster back to the sauce to warm.
  12. In the pot you set to boil in step 1, place asparagus into water for about 1 ½ minutes or until it turns bright green. Remove asparagus with strainer & add them to the sauce.
  13. Add walnuts to the sauce.
  14. In the same pot you removed the asparagus from. Add the ravioli to the boiling water until fully cooked. (Follow directions of the pasta you are using.) Once fully cooked. Drain water from the pan and add your ravioli to your sauce.
  15. Then plate your ravioli and Enjoy!.
Notes: Great Tasting Lobster Ravioli Sauce Recipe, Begin by cooking your ravioli in a large saucepan of salted water. Cook for about 4 to 5 minutes while you work on the sauce. Plop some butter in a …

Lobster Ravioli With a Light Tomato Vodka Sauce

Lobster Ravioli With a Light Tomato Vodka Sauce
This sauce is a modification of a pink vodka sauce that I made to go with the lobster ravioli for my family's Christmas Eve Dinner. I find that in alot of restaurants, the vodka sauce is quite a heavy and creamy. This is my creation to try and keep the sauce a little lighter, as well as compliment the lobster ravioli. I realize that lobster ravioli, at least for me, is quite a decadent treat. Please feel free to use this sauce for any pasta, as it goes quite well with them all.
Provided by: Kozmic Blues
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 10
  • 3 dozen lobster ravioli, frozen
  • 2 (28 ounce) cans Italian plum tomatoes, with their liquid (preferably San Marzano)
  • 1/4 cup extra virgin olive oil
  • 10 garlic cloves, peeled and crushed (don't worry, it tastes great!)
  • hot red pepper flakes, to taste
  • 1/3 cup vodka
  • 1/4 cup heavy cream
  • 3 tablespoons fresh basil, chopped
  • 3/4 cup parmigiano-reggiano cheese, grated, to garnish
  • chopped fresh parsley, for garnish
  • Calories: 179.4 calories
  • Fat: 12 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 15.6 milligrams
  • Sodium: 140.8 milligrams
  • Carbohydrate: 9.4 grams
  • Fiber: 2.5 grams
  • Sugar: 5.3 grams
  • Protein: 5 grams
How to cook:
  1. Bring salted pasta water to a boil in a large stock pot over high heat.
  2. For the sauce: Pour the tomatoes and their liquid into a food processor, and pulse until tomatoes are finely chopped.
  3. Or finely chop the tomatoes by hand if no food processor is available.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add the crushed garlic cloves to the hot oil to coat the garlic cloves.
  6. Cook until garlic is lightly browned, about 3 minutes.
  7. Next, carefully add the finely chopped tomatoes.
  8. Bring tomatoes to a boil and add salt to taste, and crushed red pepper.
  9. (don't be shy here, a little heat is nice!) Let the tomato mixture cook about 2 minutes more, then add the vodka.
  10. Lower the heat and simmer the sauce for about 6 minutes, or until the pasta is finished cooking, then add the cream.
  11. Stir in the fresh basil.
  12. Cook the lobster ravioli, (or pasta of your choice) in the boiling salted water until al dente.
  13. If your choose, remove the garlic cloves from the sauce.
  14. Drain pasta and mix in a serving bowl with 3/4 of the sauce.
  15. Note: I find that I have a portion of the sauce leftover when I make 3 dozen ravioli.
  16. Please sauce your pasta of choice to taste, and enjoy the leftovers!
  17. Pasta may be topped with grated cheese and chopped parsley before serving.
  18. Enjoy!
Notes: Lobster Ravioli Cream Sauce, Caramelize tomato paste. Deglaze the pan with white wine and cook for another 2 minutes, allowing the alcohol to burn off. Stir the ingredients with a …

Cheese Ravioletti in Pink Sauce

Get Cheese Ravioletti in Pink Sauce Recipe from Food Network
Provided by: Giada De Laurentiis
Total time: 25 minutes
Cook time: 25 minutes
Yields: 6 servings
Number of ingredients: 11
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 2 shallots, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chile flakes
  • One 13-ounce package cheese ravioletti
  • 1/2 cup dry white wine, such as pinot grigio
  • 1 cup tomato puree, such as Mutti
  • 1/3 cup heavy cream, room temperature
  • 1 cup freshly grated Parmesan
  • 1/2 cup fresh basil, chopped
How to cook:
  1. Bring a large pot of salted water to a boil over high heat.
  2. Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
  3. Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
  4. Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
  5. Top with the basil and the remaining 1/4 cup Parmesan before serving.
Notes: What Sauce Goes With Lobster Ravioli?, Step Three: Add the spinach and season to taste. Stir until the spinach is wilted, or about 3 minutes. Let the sauce come to a simmer once more. Step Four: Remove …
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