Macadamia Nut and Lobster Ravioli with Curry Sauce
I'm posting this just to get it onto my mobile app. I haven't tried it yet, however a local grocery chain occasionally has little slipper lobster tails on sale so I'll try this one day.
Recipe courtesy Chef John Guinivere, The Grand Canyon
Prep Time: 50 min
Cook Time: 25 min
Serves: 2 to 3 servings
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|6 oz.Raw lobster meat; chopped|
|1 oz.Macadamia nuts; toasted, chopped|
|3 Fresh basil leaves; chopped|
|1/2 cloveFresh garlic, peeled; minced|
|1 packagewonton skins|
|-- Sauce --|
|2 tablespoonsall-purpose flour|
|1/2 cupwhite wine|
|1/2 clovechopped garlic|
|1 teaspoonCurry powder|
|pinchGranulated chicken bouillon|
|Fresh basil leaves; chopped|
|Grated Parmesan cheese; Parmesan|
|Macadamia nuts; roasted and chopped|
Macadamia Nut and Lobster Ravioli with Curry Sauce Preparation
To make the ravioli: mix all of the stuffing ingredients together. Place 1 wonton skin on a flat surface. Moisten the edges with a little water. Place about 2 teaspoons of the stuffing in the center of the wonton. Top with another wonton and press the edges to seal. Repeat with the remaining ingredients. Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float to the surface and the lobster is cooked through.
To make the sauce, in a nonstick pan, add the butter and melt. Add the flour and cook, stirring, until the mixture bubble like pancake batter, about 4 minutes. Whisk in the wine, garlic, and curry powder and cook until the mixture is thickened and the alcohol has cooked out of the wine, about 5 minutes. Add the milk slowly. Use chicken bouillon as your salt and sweeten with honey to your liking. After the sauce is nice and thick, add ravioli. Season with black pepper. Garnish with chopped basil, grated Parmesan, and roasted macadamia nuts.
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