Lobster Ravioli Recipe | Samsung Food App
For this version of lobster ravioli, wonton wrappers are used instead of pasta dough. And guess what…they are so darn delicious.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Microplane
- Whisk
- Wooden spoon
- Slotted spoon
- Colander
- Pastry brush
- Fork
- Measuring spoon
- Measuring cup
- Baking sheet
- Parchment paper
- Plate
Ingredients
- 5 oz. (150 g.) roughly chopped lobster meat
- 1 c. (8 oz.) mascarpone
- 1/2 c. (4 oz.) part-skim ricotta
- 1/4 c. (3/4 oz.) grated Pecorino Romano
- 1 clove garlic, grated
- 1 tbsp. finely chopped fresh parsley
- 3/4 tsp. lemon pepper
- Kosher salt
- 1 (16-oz.) package wonton wrappers
- 1 large egg mixed with a splash of water
- 4 tbsp. (1/2 stick) unsalted butter
- 1/4 c. extra-virgin olive oil
- 1 leek, dark green leaves removed, washed, and thinly sliced
- 1 large shallot, thinly sliced
- Juice of 1/2 small lemon
- Grated Pecorino Romano, for serving
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