Jun 12

The recipe for our most decadent dish!

Posted In: Dining

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The most popular dish at Panorama is our Lobster Ravioli, the recipe for which Chef Tracy Wallace has kindly agreed to share!

Ingredient Quantity
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
Tabasco To taste
Cracked Black Pepper To taste
Chive pasta dough (recipe follows) 12 ounces
Roasted Garlic .5 ounce
White wine 2 ounce
Whipping cream 12 ounce
Parmesan 2 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.

Pasta recipe:

Ingredients Quantity
All-purpose white flour 3 cups
Eggs 4
Water 1 ounces
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.

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