Lobster and Potato Ravioli with Tomato Saffron Sauce
Making the ravioli is simplified with purchased Asian dumpling wrappers, but you can opt to make your own pasta dough. You can substitute cooked shrimp for the lobster.
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Ingredients Lobster and Potato Ravioli: |
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¾ cup |
chopped peeled potatoes |
175mL |
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¼ cup |
chicken stock |
50 mL |
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2 tbsp |
extra-virgin olive oil |
25 mL |
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1 tbsp |
lemon juice |
15 mL |
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2 |
sprigs fresh parsley |
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2 |
sprigs fresh thyme (or ½ tsp/ 2mL dried) |
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½ tsp |
salt |
2 mL |
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¼ tsp |
pepper |
1 mL |
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8 oz |
chopped cooked lobster |
250 g |
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32 |
Asian dumpling wrappers |
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1 |
egg, beaten |
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1 |
Bunch watercress, coarse stems removed |
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Ingredients Tomato Saffron Sauce: |
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½ cup |
minced seeded peeled tomatoes |
125 mL |
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1/3 cup |
dry white wine |
75 mL |
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¼ cup |
minced shallots |
50 mL |
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Pinch |
salt |
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¾ cup |
clam juice |
1 mL |
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¼ tsp |
saffron threads |
1 mL |
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¼ cup |
butter |
50 mL |
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2 tbsp |
chopped fresh basil |
25 mL |
Instructions:
In small saucepan, combine potatoes, stock, oil, lemon juice, parsley, thyme, salt and pepper; bring to simmer. Cover and cook over low heat until potatoes are tender, 12 to 15 minutes. Transfer to bowl along with cooking liquid; let cool. Discard parsley and thyme. Mix in lobster.
On work surface, moisten edge of 1 dumpling wrapper with some of the egg. Place heaping tablespoonful (15 mL) lobster mixture on centre of wrapper and cover with second wrapper. Pinch edges together to seal, pressing gently to eliminate air pockets. Prick edges with tines of fork. Repeat to make 15 more ravioli. (Make-ahead: Place on floured baking sheet and cover with towel, then plastic wrap; refrigerate for up to 8 hours.)
Tomato Saffron Sauce: In small saucepan over medium-high heat, bring tomatoes, wine, shallots and salt to boil; boil until liquid is reduced to 1 tbsp (15mL), about 8 minutes. Add clam juice; cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat; crumble saffron into sauce. Set aside. (Make-ahead: Let cool. Cover and refrigerate for up to 8 hours.)
Meanwhile, in large pot of boiling salted water, cook ravioli until wrappers are tender, about 4 minutes.
Meanwhile, bring sauce to simmer; remove from heat and stir in butter until melted. Stir in basil. Divide watercress among 8 plates. With slotted spoon, place 2 ravioli on each; spoon sauce over ravioli.
Makes 8 servings: about 235 cal. per serving
