Carrabba’s Lobster Ravioli Recipe
Carrabba’s Lobster Ravioli is a classic Italian-American dish that has been served at the iconic Carrabba’s restaurant for decades. This delicious dish is sure to become a family favorite, featuring succulent lobster meat and creamy ravioli pasta!
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Servings: 2 people
Calories: 236kcal
Equipment
- a large skillet
- a small skille
- a cookie cutter
Ingredients
- 1 1/4 teaspoons of creamy butter melting into the sauce and imparting a rich and velvety texture that coats the palate with indulgence.
- 1/2 teaspoon of aromatic shallots finely minced to provide a delicate onion-like flavor that enhances the overall depth of the sauce.
- 1 cup of light cream a smooth and creamy dairy component that enriches the dish with its luxurious texture and subtle sweetness.
- Salt and freshly ground black pepper to taste enhancing the flavors of the dish with a perfect balance of seasoning, ensuring each bite is seasoned to perfection.
- 1/2 pound of succulent cooked lobster meat a true delicacy from the sea, known for its sweet and tender flesh that adds an exquisite touch to any dish.
- Ravioli pasta sheets tender and delicate pockets of pasta ready to be filled with the delectable lobster mixture, providing a comforting and satisfying base for the dish.
- 1 to 1 1/2 teaspoons of quality light sherry a sophisticated addition that lends a nutty and slightly sweet note, elevating the taste profile of the dish.
- 1 1/4 teaspoons of flour serving as a thickening agent to create a velvety and luscious sauce that clings to every bite.
- 1 cup of light cream adding a creamy and silky element to the sauce, ensuring a harmonious balance of flavors.
- 1/8 pound of fresh mushrooms carefully selected and sliced, adding a delightful earthy flavor and a satisfying meaty bite to the recipe.
Sauce:
- 1 teaspoon of creamy butter enriching the sauce with a smooth and silky texture, enhancing the overall richness of the dish.
- Dash of oil preventing the pasta sheets from sticking together during the cooking process, ensuring they cook evenly and retain their shape.
- 1/8 teaspoon of paprika a vibrant and smoky spice that adds a hint of warmth and depth to the sauce, enhancing the overall flavor profile.
- Pinch of salt enhancing the pasta water's flavor and ensuring the ravioli is seasoned from the inside out.
- Salt and freshly ground black pepper to taste ensuring the sauce is perfectly seasoned, balancing the flavors and enhancing the overall taste experience.
- 1 1/2 quart pot a reliable and versatile cooking vessel that allows for even heat distribution, ensuring precise and consistent cooking results.
- 1 1/4 quarts of water providing the necessary liquid for cooking the pasta sheets to a tender and al dente perfection, creating the ideal texture for the dish.
- 1 teaspoon of flour contributing to the sauce's thickness and creating a velvety consistency that coats the lobster and mushrooms beautifully.
- 1/4 ounce of brandy a luxurious and aromatic spirit that infuses the sauce with a subtle warmth and complexity, adding a touch of elegance to the overall flavor profile.
Instructions
- Start by preparing the lobster filling. In a large skillet, heat the butter over low to medium heat and sauté the mushrooms for about 5 minutes or until softened.
- Add in the shallots and cook for another minute before adding in the cooked lobster meat, light cream, sherry, flour, and salt and pepper to taste. Continue cooking for about 5 minutes or until the mixture has thickened and most of the liquid has been absorbed. Remove from heat and set aside.
- To make the ravioli, begin by rolling out a large sheet of pasta (either store-bought or homemade) on a lightly floured surface until it is about 1/8 inch thick.
- Using a round cookie cutter or a drinking glass with a 3-inch diameter, cut circles out of the pasta sheet and place them on a lightly floured surface. Place about 2 teaspoons of the lobster filling into the center of each circle and then fold in half to form the ravioli shape.
- Crimp the edges with a fork to ensure that it is sealed and set aside.
- To prepare the sauce, melt butter in a small pan over medium heat and add brandy, flour, and paprika. Cook for about 3 minutes or until the mixture thickens, then season with salt and pepper to taste.
- Bring a large pot of lightly salted water to a boil and add in the ravioli. Cook for about 3 minutes or until they have reached desired tenderness. Drain and serve with the brandy cream sauce.
Notes
- Use quality ingredients when preparing the lobster filling, such as fresh mushrooms, shallots, and quality light sherry.
- Be careful not to overcook the ravioli, as they can become rubbery if cooked too long.
- The brandy cream sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
