Ravioli-Ravioli-Ravioli

Christmas and New Year’s is ravioli time and here are three of my favorites; Portobello mushroom ravioli, Cheese ravioli and my New Year favorite Lobster ravioli, this is a classic dish served with a champagne cream sauce. Everything you need to know about these three dishes is right here, so gather up some family and friends and dig in to these delicious little treats.

Portobello Mushroom Ravioli Mixture

Giorgio Celmo

Ingredients

 1 /2 Lb. Portobello mushrooms

2 Cloves garlic

 5 Sprigs flat parsley

½ Cup Mozzarella cheese “Fresh”

5 White onions small baby

1 /4 Cup olive oil

Salt and Pepper to taste

Directions

To prepare this mushroom ravioli filling recipe, all you have to do is to grill the mushrooms and caramelize the onions. Once done, mince them in the food processor, along with parsley, garlic, olive oil, cheese, salt and pepper. You can use this mixture as the filling for ravioli.

Cheese Ravioli Mixture

Giorgio Celmo

Ingredients

2 Spinach bunches

1 Teaspoon chopped parsley leaves  

1 Lb. Ricotta cheese  

1 /2 Cup Grated Parmesan cheese  

1 /2 Cup shredded mozzarella cheese

2 Egg whites

¼ Teaspoon nutmeg powder

1 Teaspoon each salt and white pepper

Instructions

In order to prepare this cheese ravioli filling recipe, all you have to do is to wash and cook the spinach, Once done, drain and chop it properly and mix with the other ingredients. Your ravioli filling is ready.

Lobster Ravioli Mixture
Giorgio Celmo
Ingredients
1 lb. lobster meat, plus an additional ½ lb. for garnish (optional)
1 Tablespoon mild olive oil
1 Tablespoon unsalted butter
2 minced shallots
½ teaspoon salt
¼ teaspoon white pepper
1 lb. ricotta cheese
1 whole egg, whisked
¼ cup heavy cream
Directions
Put a sauté pan over medium heat and add oil and butter. Once hot, add shallots and lobster. Season with salt and pepper and cook until lobster is white and opaque, about 4 minutes. Set aside and let cool.
In a bowl combine ricotta cheese, scrambled egg, heavy cream and cooled lobster meat. (Reserve a third if you are going to use as a garnish.) Use champagne sauce
Preparing the Ravioli
Giorgio Celmo
1 Pkg. wonton skins
On a lightly floured surface place one wonton skin. Place 2 tablespoons of lfilling in center. Brush wonton edges with water and stack another wonton skin on top. To prevent your raviolis from bursting when cooked, eliminate any air bubbles and press edges to seal. Continue process until all filling has been used.
Fill a large pot with salted water and bring to a gentle boil. Add raviolis and cook until they float to the top, about 2-3 minutes. Drain
Lemon Tarragon Sauce Giorgio Celmo
Ingredients
¼ cup white wine
¼ cup white wine vinegar
2 Tablespoons lemon juice
1 minced shallot
2 Tablespoons finely chopped tarragon, plus 2 sprigs
3 crushed peppercorns
1 bay leaf
1/8 cup heavy cream
½ lb. cold, cubed unsalted butter


Directions
In a small saucepan bring all ingredients but chopped tarragon, heavy cream and butter to a simmer. Cook until syrupy. Add heavy cream and reduce by half. Adjust heat to low and whisk in one butter cube at a time, making sure butter is completely melted before adding another. Strain sauce, add chopped tarragon, season with salt and pepper to taste. Serve raviolis covered with sauce and lobster garnish (if using).

Champagne Cream Sauce Giorgio Celmo
Ingredients: 3 tbs. unsalted butter 1 large shallot, peeled and finely chopped 3 tbs. flour 3/4 cup champagne 1/2 cup heavy cream Salt Pepper white
Directions  Melt the butter in a medium saucepan. Add the shallot and sauté over gentle heat for 5 minutes until it’s softened and golden but not browned. Add flour, stir and cook for 1-2 minutes. Gradually add the champagne to the pan. Blend in heavy cream, whisking until smooth. Bring all ingredients to a simmer for another 1-2 minutes. Add salt and pepper to taste