Seafood Ravioli

Recipe courtesy Tony Garcia of Avanzare Italian Dining.

Ingredients for the Pasta Sheets
1 cup semolina flour
½ cup all-purpose flour
2 eggs 
Pinch of salt
⅓ cup water

To Prepare Pasta Sheets
Combine flour, eggs and salt in a food processor and mix. Add water until dough forms. Knead on a floured surface, then let rest 30 minutes. Divide into smaller portions, roll flat and cut each into 12-inch squares.


Ingredients for the Ravioli Filling
1 teaspoon garlic, chopped
1 tablespoon shallots, chopped
8 ounces lobster tail meat, chopped
8 ounces shrimp, chopped
1 pinch each fresh basil and thyme
1 pinch dry oregano
½ cup fresh Parmesan cheese

To Prepare Ravioli
Prepare filling by adding garlic and shallots to a medium-hot skillet and allowing them to brown. Add the lobster, shrimp, herbs and salt and pepper to taste. Cook the lobster and shrimp thoroughly. Allow mixture to cool, and add Parmesan cheese. In a separate bowl, combine one egg with ⅓ cup heavy cream to create an egg wash. Cut pasta sheets into desired shapes. Place a spoonful of filling in the middle of each sheet, and coat the edges of the pasta with egg wash. Place a second pasta sheet on top (or fold pasta over for smaller ravioli), press edges closed to seal the ravioli. Add pasta to salted, boiling water and cook until ravioli float to the top. Drain. 


Ingredients for the Sauce
1 tablespoon salted butter
1 teaspoon garlic, chopped
1 tablespoon shallots, chopped
1 pinch fresh basil
1 pinch saffron
½ cup white wine
½ cup heavy cream
2 cups chicken stock
Cornstarch to thicken, if needed
Parmesan cheese to taste

To Prepare Sauce
Add the butter, chopped garlic and chopped shallots to a medium-hot skillet and heat until brown. Add the fresh basil, saffron and white wine. Reduce the white wine and add the heavy cream. Reduce the cream and add chicken stock. Continue to reduce. If the sauce is too runny, add cornstarch to thicken. After sauce thickens, add Parmesan to taste. Add ravioli to sauce, toss to coat and serve.