Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Regalo`s Lobster Ravioli in Pink Sauce



Lobster Filling:
* 8 ounces cooked fresh lobster meat, chopped
* 2 teaspoons chopped fresh mango
* 1 1/2 teaspoon heavy cream
* 1 1/2 tablespoon ricotta cheese
* 1 large egg yolk
* Salt and fresh-ground black pepper, to taste
Pink Sauce:
* 1/4 cup olive oil
* 9 medium cloves garlic, finely chopped
* 6 ripe tomatoes, chopped
* 10 fresh basil leaves, julienned
* 1/4 cup heavy cream
* 1/2 cup fresh-grated parmesan cheese
* Salt and fresh-ground black pepper, to taste
Stuffed Ravioli:
* 24 (3-by-3-inch) won-ton wrappers
* 1 large egg
* 1 tablespoon water, plus more for cooking ravioli


To make filling: In a food processor fitted with the metal blade, combine all ingredients and process until smooth. Refrigerate at least 1 hour before using. (Can be made a day ahead.)
To make sauce: In a nonreactive heavy skillet, heat oil over medium heat. Saute garlic about 3 minutes, or just until it begins to color a bit; don't let it burn. Add tomatoes, basil and cream, bring to a simmer, reduce heat to medium-low and let sauce reduce about 2 minutes. Stir in parmesan cheese until it melts and season with salt and pepper. Don't let sauce boil after adding cheese or it will get stringy. (You can make this a day ahead and reheat over low heat or in a double boiler.)
To fill ravioli: Spoon a heaping tablespoon of filling in center of each of 12 won-ton wrappers. Lightly beat egg with 1 tablespoon water. Using a small paintbrush, moisten edges of wrappers well with beaten egg wash. Top each wrapper with another wrapper and seal edges together by pressing with tines of a fork; press out any air. (You can make these several hours ahead, cover well and refrigerate.)
Bring a large pot of water to a boil and drop in filled won tons. You may want to do these in batches so you don't overcrowd pot. Cook 5 to 7 minutes or until tender. Drain well and divide among 6 warm serving bowls. Divide sauce over each and serve warm. Makes 6 entree servings or 12 appetizer servings.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.