Lobster Ravioli in a Sweet Corn and Asparagus Cream Sauce

Lobster Ravioli in a Sweet Corn and Asparagus Cream Sauce

lobsterpei.ca

Indulge in Lobster Ravioli with a Sweet Corn & Asparagus Cream Sauce. Perfectly paired PEI lobster for an unforgettable meal.

View full recipe on lobsterpei.ca

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Cooking tools:

  • Pasta machine
  • Cookie cutter
  • Microplane
  • Pepper mill
  • Pastry brush
  • Colander
  • Stove
  • Pot
  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Fork
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Kitchen towel
  • Refrigerator
  • Plate

Ingredients

  • 200 g all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • 2 lbs PEI lobster tails (or about ¾ lb (350 grams) cooked lobster meat)
  • 2/3 cup ricotta
  • Zest of 1 lemon
  • 1 garlic clove, grated
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tbsp butter
  • 2 shallots, thinly sliced
  • 2 garlic cloves, finely minced
  • ¼ cup white wine
  • 1 ½ cups asparagus, cut into ½ inch pieces on a bias
  • 2 ears of corn, kernels cuts from cobs (or 1 ½ cups frozen corn kernels)
  • 1 cup 35% cream
  • Salt
  • Freshly ground pepper
  • ¾ cup freshly grated parmesan cheese
  • ½ cup fresh basil leaves

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