The most popular dish at Panorama is our Lobster Ravioli, the recipe for which Chef Tracy Wallace has kindly agreed to share!
|Lobster, cooked and small dice||10 ounces|
|Cream Cheese||6 ounces|
|Chives, chopped fine||3 ounce|
|Parsley, chopped fine||.50 ounce|
|Lemon juice||.25 ounce|
|Cracked Black Pepper||To taste|
|Chive pasta dough (recipe follows)||12 ounces|
|Roasted Garlic||.5 ounce|
|White wine||2 ounce|
|Whipping cream||12 ounce|
Filling: Mix lobster, half the chives, half the parsley, all tabasco, cracked pepper and lemon juice until mixed evenly. You can do this in a food processor and it can be done in advance, up to a day ahead.
Pasta: While heating a pot of boiling water, roll out pasta as thin as possible, egg wash and stuff with lobster filling. Cut out with large round cutter.
Reduce heat to a simmer, blanch pasta until al dente and cool in an ice bath.
Sauce: Add white wine, roasted garlic and the rest of the herbs. Reduce, then add pasta and cream. Simmer until cream thickens. Garnish with chopped parsley and chives.
|All-purpose white flour||3 cups|
|Olive oil||.25 ounces|
|Finely chopped Chives||.4 ounces|
Mix all ingredients in kitchen aid or food processer to form a smooth ball. Let rest for one hour at room temperature. You can also store this in fridge for up to 24 hours until you’re ready to use.
The most popular dish at Panorama is our Lobster Ravioli, the recipe for which Chef Tracy Wallace has kindly agreed to share! Ingredient Quantity Lobster, cooked and small dice 10 ounces Cream Cheese 6 ounces Chives, chopped fine 3 ounce Parsley, chopped fine .50 ounce Lemon juice .25 ounce Tabasco To taste Cracked Black Pepper … Continue reading The recipe for our most decadent dish!