Lobster Ravioli with a Pepper And Watercress Sauce

Ready in 1 hour

Top-ranked recipe named "Lobster Ravioli with a Pepper And Watercress Sauce"

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Try this Lobster Ravioli with a Pepper And Watercress Sauce recipe, or contribute your own. "Emp" and "Lobster" are two of the tags cooks chose for Lobster Ravioli with a Pepper And Watercress Sauce.


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1/4 cube Chicken stock
1/4 pt Double cream
1/2 lobster; Cooked
1 Ramiro red pepper; finely chopped
2 sheets Lasagne
1 Knob butter
1 tb olive oil
Splash white wine
50 g Watercress; destalked and chopped
1 tb basil; Chopped, plus salt and pepper
sprig Tarragon

Original recipe makes 1



Preheat oven to 200c/400f. 1 For the Lobster Stock: Remove the meat from the lobster shell and claw and reserve. 2 Place the empty shell and claws in a pan with the olive oil, wine, stock cube and tarragon sprig. Add 1/2 pint water, simmer for 10 minutes and strain. 3 Cut out four circles from the lasagne sheets with a plain cutter. Place in a pan of boiling water until cooked. Drain. 4 For the Filling: In a bowl mix the lobster meat with the basil. Season. Lay two pasta circles in an ovenproof dish and spoon on some filling. Top with another circle and place in the oven for five minutes to heat through. 5 For the Sauce: Heat the butter in a pan and add the watercress, pepper, cream and strained stock. 6 Cook for five minutes, then puree in a blender or mini food processor. Serve over the ravioli, reserving 2 tbsp for the Welsh rarebit. Per serving: 126 Calories (kcal); 14g Total Fat; (93% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Calories Per Serving: 1416 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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