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Make our Carrabba’s Lobster Ravioli Recipe at home tonight for your family. With our Secret Restaurant Recipe your Lobster Ravioli will taste just like Carrabba’s.
Photo by Krista
Carrabba’s Lobster Ravioli
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Carrabba's Lobster Ravioli Recipe
Make our Carrabba's Lobster Ravioli Recipe at home tonight for your family. With our Secret Restaurant Recipe your Lobster Ravioli will taste just like Carrabba’s.
Prep Time1 hour hr
Active Time45 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Appetizer, Main Course
Keyword: Carrabba's
Ingredients
- 1 pound cooked Lobster Meat
- 1/4 pound fresh Mushrooms
- 2 1/2 teaspoons Butter
- 1 teaspoon Shallots
- 2 cups Light Cream
- 2 1/2 teaspoons Flour
- 2 or 3 teaspoons quality Light Sherry
- Ravioli Pasta Sheets
- Salt and freshly ground Black Pepper to taste
- Sauce
- 2 cups light Cream
- 2 teaspoons Butter
- 2 teaspoons Flour
- 1/2 ounce Brandy
- 1/4 teaspoon Paprika
- Salt and freshly ground Black Pepper to taste
- To Cook Ravioli
- 3 quart Pot
- Pinch of Salt
- 2 1/2 quarts Water
- Dash of Oil
Instructions
Prepare Lobster Ravioli
Mince lobster meat.
Wash and mince mushrooms.
In sauté pan, soften butter, Add shallots. Cook 2 to 3 minutes until translucent.
Add lobster meat and mushrooms. Cook for another minute.
Slowly sprinkle flour over mix, stirring constantly.
Add sherry, stirring constantly. (If you want it a little pinker, shake in a little paprika.)
Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side.
Remove from the heat and spread it out on a flat pan to cool.
Roll out 2 ravioli pasta sheets. Mark out 2 1/4 x 2 1/4 inch squares.
Add 3/4 teaspoon of mixture into the marked square.
Lay the second sheet on top and use a ravioli tool to roll and seal.
Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).
Prepare and Cook Sauce
Melt butter.
Add flour, brandy, light cream and paprika.
Salt and pepper to taste.
Keep warm in a double boiler.
Cook Ravioli
Bring water, salt and oil to a boil.
Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon.
Boil 3 to 5 minutes, to your pasta preference.
Remove with slotted spoon or skimmer.
Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce.
Sprinkle with parsley.
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Photo of Carrabba’s Lobster Ravioli is by Krista – and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License. Photo of Carrabba’s Lobster Ravioli is by Il Primo Uomo and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Krista. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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