Esta es una exhibición prevé de cómo se va ver la receta de 'Lobster Stuffed Ravioli' imprimido.

Receta Lobster Stuffed Ravioli
by Global Cookbook

Lobster Stuffed Ravioli
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 20 x Sandra gisburne -- Filling----- Lobster tail -- (2 c Lobster Salt and pepper to t
  • 1 x Egg
  • 3 Tbsp. Parmesan cheese
  • 2 Tbsp. Fresh parsley -- chopped

Direcciones

  1. 4 Large Large eggs 2 1/2 c. Unbleached flour 1/4 c. Semolina flour (hard flour - core of durham whea
  2. Boil lobster tail, cold, then mince the lobster meat. Add in salt, pepper, Parmesan cheese, and parsley.Mix well. Chill while making ravioli.
  3. For Ravioli: Put Large eggs into food processor. Whip. Add in semolina to unbleached flour. Add in flour mix a little at a time to Large eggs in processor till a ball forms (a pliable dough, not too sticky, not too dry).Put on floured surface. Knead 5 - 10 min. Cut into 4 pcs.
  4. Cover and let rest for about 10 min. Put one piece at a time in pasta maker to stretch dough. Form into long rectangle. Make ravioli using ravioli forms. Lay a thin dough rectangle over ravioli form. Fill each impression with small amount of Lobster Filling. Put another dough rectangle over top, roll and seal. Cook raviolis in a large pot of rapidly boiling water. When they rise to the surface, they're done.
  5. Put ravioli in dish. Put sauce on ravioli. Add in fresh snipped basil and freshly grated Parmesan cheese. Serve with Red Pepper Sauce
  6. Ciao-Italia-TV-cooking-program