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1
Make lasagna sheets using the pasta dough (according to your pasta maker instructions) then cover the pasta with a light towel and set aside.
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2
Or set your wonton wrappers aside, covered with a towel.
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3
Place the lobster tails on a cutting board.
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4
Using kitchen shears or a sharp knife, cut through the top shell lengthwise.
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5
Gently pull the shells apart and away from the meat.
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6
Heat a large pot of water with a steamer basket in it.
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7
I do not have a steamer basket so I just used my metal mesh strainer and it worked great.
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8
Once the water is simmering add the lobster tails and shrimp and steam them for about 7 seven minutes.
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9
I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side.
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10
When they are done remove the lobster and shrimp from the steamer basket onto a plate and allow to cool.
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11
Once cool, finely chop the meat.
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12
You basically want to mince the meat.
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13
Set aside.
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14
Place butter in a small saucepan over medium heat and immediately begin whisking.
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15
Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan.
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16
Remove from heat immediately and continue to whisk for another 30 seconds or so.
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17
Add the garlic stir well.
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18
Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper.
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19
Stir in the chopped lobster and shrimp.
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20
Add the ricotta cheese and mix well.
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21
Set the filling aside.
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22
Uncover your lasagna sheets and heavily flour your ravioli mold and counter.
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23
Lay one sheet of pasta on the mold, making sure the entire mold is covered.
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24
Take a tablespoon of filling and place into each well.
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25
Spritz the pasta sheet with a little water.
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26
Lay the second sheet on top and run a rolling pin over to seal.
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27
Turn the mold over and release the ravioli.
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28
They will not be separated.
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29
Use a pizza cutter to cut apart.
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30
Lay the ravioli on a parchment lined baking sheet and continue making ravioli until youve used all the lobster filling and all the dough.
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31
Make sure to cover the completed ravioli as you work, that way they wont dry out.
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32
At this point you can freeze the raviolis for later or boil them now.
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33
Bring a large pot of salted water to a boil while you make the sauce.
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34
For the tomato cream sauce: Heat butter and oil in a pot over medium heat.
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35
Add onions and saute for 5 minutes until they begin to soften and caramelize.
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36
Add the garlic and saute for a minute or so.
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37
Pour in tomato sauce, diced tomatoes, salt and pepper to taste.
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38
Stir and cook over low heat for 15 to 20 minutes, stirring occasionally.
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39
Using the back of a fork break any large chunks of tomato up.
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40
Remove from heat and stir in cream.
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41
Add 1/4 cup of cheese or to taste, then check seasonings.
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42
Cook the ravioli in the boiling water for 2 minutes, until it is floating.
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43
Remove it from the water using a slotted spoon or kitchen spider and add directly to tomato sauce.
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44
If desired stir in a bit of the pasta water to thin sauce.
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45
Stir in chopped parsley.
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46
Serve with grated Parmesan cheese and fresh parsley if desired.
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47
Note: The wonton wrappers work great and are awesome for someone who does not have a pasta maker or ravioli press!
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48
Just put filling on top of half of the wrappers, use a bit of water around the edges of the wrapper and top with another wrapper, pressing to seal.
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49
Then cook as directed above.
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50
I used Jessicas (howsweeteats.com) method for browning the butter.
