Lobster Ravioli with Red Pepper Cream Sauce

 So my childhood Pammy went to a cooking class back in February and was coming here for a visit and asked if we could make it during their visit last week. It was a lot of fun and delicious - they were light and so tasty. Would make it again.

 

Use my recipe for Rich Egg Pasta *we didn't have this soused a recipe Kevin found online- Serves 4

Sauce:
12 oz. red bell peppers, seeded and coarsely chopped
2 cups heavy cream
1 tsp. paprika
1 tsp. lemon juice
1 tsp. salt
¼ tsp. White pepper
½ tsp cayenne pepper
1. Combine red peppers and cream in a med size pot and bring to a boil.
2. Reduce heat to med-low and simmer until reduced by ½ (about 35 minutes)
3. Remove and add paprika, lemon juice, salt and pepper. Let cool for 10 minutes.
4. Add to a food processor pulsing just 5x. Or use an immersion blender or in a food processor
until smooth. Set aside till needed

Filling:
12 oz. fresh lobster meat, from 2-3 lobsters or lobster tails, roughly chopped
1 egg white, beaten, large
2 tsp. fresh parsley, chopped
2 tsp. fresh basil, chopped
1 tsp. fresh lemon juice
1 tsp. grated garlic
½ tsp. salt
¼ tsp. white pepper.
2 Tbsp. shallots, minced
3 Tbsp. whole milk ricotta
½ cup Parmigiano-Reggiano cheese

1. In a bowl, combine egg white, basil, parsley, lemon juice, garlic, salt and pepper.
2. Fold in lobster meat, Parmigiano-Reggiano, ricotta, and shallots.
3. USE RICH EGG PASTA RECIPE AND FOLLOW DIRECTIONS:
4. Place 1 long pasta sheet on a work surface.
5. Scoop heaping teaspoon of the filling evenly down the sheet allowing about 2” apart.
6. Brush with a little egg white along the edges. Fold the pasta dough over the filling matching
edge. Press down to seal and cut. Crimp edges with a small fork. Transfer to a parchment lined
cookie sheet. Place in fridge while waiting for water to boil.
7. Bring a pot of water to a boil: Add the ravioli and cook for 15 minutes.
8. Lift out with a spatula – draining the water and add to a serving bowl.
9. Add cream sauce and Serve garnished with parsley.