Shrimp and Lobster Ravioli with a Limoncello Cream Sauce

• Seafood

  • 2 Lobster tails, small
  • 1 lb Shrimp, medium

• Produce

  • 2 Garlic cloves
  • 2 tsp Parsley
  • 1 Shallot, large

• Refrigerated

  • 3 Egg

• Condiments

  • 2 tbsp Lemon juice
  • 1 Limoncello cream sauce

• Baking & Spices

  • 1 Filling
  • 2 cups Flour, unbleached
  • 1 Little dribble of water until the dough comes together
  • 1 Ravioli dough
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 stick Butter, unsalted
  • 1 Heavy cream to thicken it up
  • 1 heaping tbsp Mascarpone cheese
  • 1/4 cup Ricotta

• Other

  • 4 Tablespoons of limoncello

Found on prouditaliancook.com

Ingredients

• RAVIOLI DOUGH
• 2 cups unbleached flour
• 2 eggs, beaten
• 2 teaspoons olive oil
• ½ teaspoon salt
• a little dribble of water until the dough comes together
• additional egg for egg wash
• FILLING
• 2 small lobster tails, pre-cooked and chopped in small chunks
• 1 lb of medium shrimp, pre-cooked and chopped into small chunks, when combined you should have 2 heaping cups of lobster/shrimp meat
• 2 garlic cloves, diced
• 1 large shallot, finely chopped
• 1 teaspoon, limoncello, or lemon juice
• ¼ cup of ricotta
• 1 heaping tablespoon, mascarpone cheese
• 2 teaspoons, chopped parsley
• LIMONCELLO CREAM SAUCE
• 4 Tablespoons of limoncello
• 2 or 3 tablespoons of lemon juice
• 1 stick of unsalted butter
• heavy cream to thicken it up

Directions

• The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
• Pre-cook both lobster and shrimp, then cut into small chunks.
• Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
• Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
• Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
• Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
• For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. Youre just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.