The most popular dish at Panorama is our Lobster Ravioli, the recipe for which Chef Tracy Wallace has kindly agreed to share!
|Lobster, cooked and small dice||10 ounces|
|Cream Cheese||6 ounces|
|Chives, chopped fine||3 ounce|
|Parsley, chopped fine||.50 ounce|
|Lemon juice||.25 ounce|
|Cracked Black Pepper||To taste|
|Chive pasta dough (recipe follows)||12 ounces|
|Roasted Garlic||.5 ounce|
|White wine||2 ounce|
|Whipping cream||12 ounce|
Filling: Mix lobster, half the chives, half the parsley, all tabasco, cracked pepper and lemon juice until mixed evenly. You can do this in a food processor and it can be done in advance, up to a day ahead.
Pasta: While heating a pot of boiling water, roll out pasta as thin as possible, egg wash and stuff with lobster filling. Cut out with large round cutter.
Reduce heat to a simmer, blanch pasta until al dente and cool in an ice bath.
Sauce: Add white wine, roasted garlic and the rest of the herbs. Reduce, then add pasta and cream. Simmer until cream thickens. Garnish with chopped parsley and chives.
|All-purpose white flour||3 cups|
|Olive oil||.25 ounces|
|Finely chopped Chives||.4 ounces|
Mix all ingredients in kitchen aid or food processer to form a smooth ball. Let rest for one hour at room temperature. You can also store this in fridge for up to 24 hours until you’re ready to use.