Wild Mushroom & Cheese Lobster Ravioli with Creamed Leeks

Ingredients

Quantities

 Raw Lobster Leg Meat  ½ lb (227 g)
 Fresh Pasta, rolled into sheets  1 lb (454 g)
 Wild Mushrooms, (Portobello, shitake, button, chanterelle) chopped  3 cups (750 ml)
 35% Cream  2 cups (500 ml)
 Mascarpone Cheese  ¼ cup (60 ml)
 Onion, sliced  1
 Shallots, minced  2
 Eggs, beaten  2
 Olive Oil  4 Tbsp (60 ml)
 Parmesan Cheese, grated  2 Tbsp (30 ml)
 Fresh Parsley, chopped  2 Tbsp (30 ml)
 Brandy  1 Tbsp (15 ml)
 Fresh Thyme, chopped  2 Tbsp (30 ml)
 Garlic Cloves, minced  3
 Truffle Oil  to taste
 Salt  to taste
 Cracked Black Pepper  to taste

Method

  • Heat 2 tbsp olive oil in sauté pan, add shallots and sweat for 2-3 minutes.
  • Add the garlic allow to cook then add mushrooms.
  • Deglaze with brandy, reduce then add thyme, salt and pepper.
  • Continue cooking over medium-low heat until mushrooms are cooked 3-5 minutes and resembles duxelles.
  • Allow mixture to cool slightly then fold in mascarpone cheese and lobster legs.
  • On a clean, lightly floured surface lay out a sheet of pasta.
  • With a round tablespoon measure place some of the mushroom mixture onto the pasta spacing them 1 ½ inches apart.
  • Lightly brush beaten eggs around the mushrooms.
  • If the dough is wide enough you can fold it over, or if it’s thinner in width, center the mushroom spacing and add a top sheet.
  • Start at the center and gently compress around the filling to push out any air.
  • Cut into desired shape and size.
  • Place raviolis onto a sheet pan lined with parchment paper; repeat until all the raviolis have been made.

 Method for Serving

  • Heat remaining 2 tbsp olive oil.
  • Add sliced onions and caramelize.
  • Add cream and a few sprigs of fresh thyme and simmer until reduced by half.
  • Season with salt and cracked black pepper.
  • Bring a large pot of salted water to boil and cook raviolis for 2 to 3 minutes.
  • Remove from the water and drain.
  • Coat raviolis with cream sauce, season with truffle oil and serve immediately with creamed leeks.

 Chefs Tip:  Dried mushrooms can be used for this recipe as well. Just be sure to soak the mushrooms in water before using.

 

Ingredients

Quantities

Creamed Leeks  
Leeks, sliced thinly 2
Cream ½ cup (125 ml)
Bacon, chopped ½ cup (125 ml)
Garlic Cloves, minced 2
Cracked Black Pepper to taste

Method

  • Cook bacon until half done, add the leeks and garlic to the pan and let soften for 5-6 minutes.
  • Add the cream and continue to simmer until thick, about 5-7 minutes.
  • Stir occasionally.
  • Season with pepper and serve.

Recipe courtesy of Gourmet Chef Packers

Wild Mushroom & Cheese Lobster Ravioli with Creamed Leeks