Many moons ago, a restaurant and brewer opened just down the street from where we were living at the time. They brewed the usual – beer. They also brewed some of the most incredible Root Beer I have ever tasted. Hubby and I are not beer consumers. As for Kiddo, now that he is of the legal age to drink, he doesn’t mind a draft every now and then. However; he is our child – with a weakness for top-shelf Margaritas and a good Merlot. When it comes to wines, he’s become a bit of a snob. He feels the cork, sniffs and swirls, giving the illusion that he has been drinking wines for eons, and that he knows exactly what he is doing. Like Hubby, Kiddo prefers a red that is deep and full-bodied, the product the small berries of Cabernet Sauvignon, while I prefer the more delicate fruit of the Pinot Noir vine.
What does any of this have to do with Fried Lobster Ravioli? Nothing, except that the brewery I was speaking about had a Fried Lobster Ravioli appetizer that was utterly delicious. I had often ordered it for my entrée, along with bread and a house salad. The Ravioli was presented on a bed of greens (for color), served on a rectangular platter with two wonderful sauces on the side for “dipping”.
Learning to fry Ravioli at home wasn’t difficult. Coming up with the right combination of cream and prepared sauces was another story. Many attempts were utter failures. But from failure comes success!
These tantalizing pillows of lobster-filled ravioli can be served as an appetizer, as part of a multi-course supper or as the main event.
Fried Lobster Ravioli with Two Cream Sauces
Ingredients – Pesto Cream Sauce
3/4 cup heavy whipping cream
1/4 cup White Wine
2 tablespoons butter
1/4 cup prepared pesto sauce
Pinch Garlic Powder
1/4 teaspoon salt
1/4 cup Parmesan cheese, shredded
Pesto Cream Sauce: Heat heavy whipping cream and wine in a small, heavy saucepan over medium heat until hot but not boiling.
Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
Stir in Parmesan cheese, heat until melted. Keep warm until ready to serve
Ingredients – Tomato Cream Sauce
1/2 Jar Tomato Pasta Sauce
1/4 Cup Red Wine
½ Cup Heavy Cream
¼ Cup Freshly Grated Parmesan Cheese
In a saucepan, heat pasta sauce and wine. When bubbling, add cream and Parmesan cheese.
Reduce heat to low and simmer until heated through.
Keep warm until ready to use.
Ingredients – Ravioli
1 large egg, lightly beaten
1/2 cup seasoned fine bread crumbs
2 Tablespoons Parmesan cheese
1 Package Store-Bought Lobster Ravioli (refrigerated section)
3 tablespoons olive oil
Garnish: Small leafy greens
In a shallow bowl, lightly beat egg to blend white with the yolk. Set aside.
In another shallow bowl, combine bread crumbs and Parmesan cheese.
Remove Ravioli from packaging. If some of the ravioli are stuck together, gently separate them, taking care not to tear or damage the pasta pillows. DO NOT use if torn.
Dip each ravioli in egg, then in crumb mixture to coat lightly on both sides. Place on a rack over a baking sheet and allow to sit for about 10 minutes for coating to better adhere to the pasta.
In large skillet over medium-high heat, heat oil; add ravioli; cook 2 to 3 minutes on each side until golden.
To Assemble & Serve – As Appetizers to Pass: Plate fried ravioli on a bed of small greens such as Arugula, Mizuna or Frisée on a serving platter. Place sauces into two small bowls with spoons nearby.
To Assemble & Serve – As main entree: Spoon a little of each sauce on individual plates. Place a few ravioli on top of each sauce. Garnish with a little greenery.