Making the ravioli is simplified with purchased Asian dumpling wrappers, but you can opt to make your own pasta dough. You can substitute cooked shrimp for the lobster.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2003
Tomato Saffron Sauce:
In small saucepan, combine potatoes, stock, oil, lemon juice, parsley, thyme, salt and pepper; bring to simmer. Cover and cook over low heat until potatoes are tender, 12 to 15 minutes. Transfer to bowl along with cooking liquid; let cool. Discard parsley and thyme. Mix in lobster.
On work surface, moisten edge of 1 dumpling wrapper with some of the egg. Place heaping tablespoonful (15 mL) lobster mixture on centre of wrapper and cover with second wrapper. Pinch edges together to seal, pressing gently to eliminate air pockets. Prick edges with tines of fork. Repeat to make 15 more ravioli. (Make-ahead: Place on floured baking sheet and cover with towel, then plastic wrap; refrigerate for up to 8 hours.)
Tomato Saffron Sauce: In small saucepan over medium-high heat, bring tomatoes, wine, shallots and salt to boil; boil until liquid is reduced to 1 tbsp (15 mL), about 8 minutes. Add clam juice; cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat; crumble saffron into sauce. Set aside. (Make-ahead: Let cool. Cover and refrigerate for up to 8 hours.)
Meanwhile, in large pot of boiling salted water, cook ravioli until wrappers are tender, about 4 minutes.
Meanwhile, bring sauce to simmer; remove from heat and stir in butter until melted. Stir in basil. Divide watercress among 8 plates. With slotted spoon, place 2 ravioli on each; spoon sauce over ravioli.
Nutritional facts <b>Per serving:</b> about
- Sodium 581 mg
- Protein 11 g
- Calories 235.0
- Total fat 11 g
- Cholesterol 63 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
- Iron 11.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 15.0