Delicious...Delectable...Sumptuous
Boar's Head Inn Standard Recipe

Seafood Ravioli

Ingredients:

2 1 ½ lb. Whole lobsters
½ bunch Tarragon
1 Bay leaf
1 cup Chopped shallot
1 Chopped celery stalk
1 Chopped leek
2 cups Sherry
1 quart Heavy whipping cream
  Scallops (for filling)
  Shrimp (for filling)
¼ bunch Thyme
2 Black peppercorns
1 cup White wine
1 Chopped carrot
1 Chopped onion
1 ½ cups Sweet corn
2 tbsp. Tomato paste
Dash Salt and pepper
  Crabmeat (for filling)
½ cup Finely diced zucchini, squash, red, & yellow peppers (for filling).
 

Pasta:

At Boar’s Head Inn, we make our pasta sheets fresh, and use a pasta machine to role the pasta out really thin. We suggest that you purchase your pasta sheets ready made and rolled out. Most large supermarkets sell fresh pasta sheets.

Note:

Any seafood such as frozen shrimp, scallops, and canned crabmeat, can be used for the ravioli filling.

  1. Place wine, bay leaf, thyme, ¼ bunch tarragon, peppercorns, and shallots in a large pot, and add enough water to hold the lobsters. Bring to a boil, add the lobsters, and cook for approximately 10-12 minutes.
  2. Remove lobsters and cool them by plunging them into ice water. Retain cooking liquid.
  3. Extract the desired meat from the cooked lobsters (tail and claws). Roughly chop meat and retain for filling.
  4. In a large pot, sauté vegetables (except for diced vegetables) – cook out moisture.
  5. Add tomato paste and mix well.
  6. Add sherry and remaining ¼ bunch tarragon.
  7. Reduce by half.
  8. Add the reserved cooking liquor and reduce by ½ - ¾.
  9. Add heavy cream and reduce by half.
  10. Strain through a large holed sieve and puree solids, then add back to the strained liquid.
  11. Add salt and pepper to taste.
  1. Saute seafood in pan.
  2. Add finely diced vegetables and cook out.
  3. Add sauce to pan.
  1. Cook off pasta sheets.
  2. Place base pasta sheet on plate.
  3. Spoon filling onto plate.
  4. Place top piece of pasta over the top and serve.

Yield: 6 servings