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22

21

Lobster Ravioli

with Fresh Dill Sauce

Serves 6 to 8

INGREDIENTS

1 1/2 pounds fresh pasta dough
1 or 2 eggs, beaten lightly, for egg wash
semolina

Mousse:

1 pound fresh sea scallops, side muscles removed
1 egg
1 cup very cold heavy cream
1/2 teaspoon cayenne pepper
1 tablespoon chopped fresh dill
1 teaspoon salt
1 teaspoon freshly ground white pepper
1 small lobster, cooked

Sauce:

2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
freshly ground white pepper
fresh lemon juice

Vegetables:

2 tablespoons unsalted butter
1 carrot, cut into julienne strips
1 stalk celery, cut into julienne strips
1 leek, white part only, cut into julienne strips
salt
freshly ground white pepper
reserved dill and lobster meat

METHOD 

1

Prepare the mousse:  Use hand blender to purèe the scallops with the egg.
With the motor running, slowly pour in the cream, then add the cayenne, dill,
salt and pepper. Transfer the mousse to a bowl and chill, covered.

2

Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of
the meat into the mousse. Reserve the remaining meat for the sauce.

3

On a floured surface, roll the pasta as thin as possible. Brush half of the
dough with the egg wash. On it place 30 mounds of the mousse, 3 inches
apart. Cover the mounds with the uneggwashed pasta sheet and press the
dough together around each ravioli. With a ravioli cutter or a large, sharp
knife cut the ravioli apart. Dust a tray with semolina and place the ravioli on
the tray. Refrigerate.

4

At dinnertime, while you make the sauce, bring a large pot of water to a boil
with a little oil.

5

Prepare the sauce:  In a saucepan, reduce the wine with 1 sprig of the dill
and the minced shallot until 1/4 cup liquid remains. Add the cream and
reduce it by half. Slowly whisk in the butter, a little at a time, until all of it is
incorporated. Season to taste with salt, pepper and lemon juice. Set the
sauce aside and keep it warm.

6

Chop the remaining dill sprigs into 1/4 inch pieces, reserving 6 small sprigs
for the final garnish. Set aside.

7

Prepare the vegetables:  Heat a sauté pan over medium heat and add the
butter. When it foams, add the julienne strips of vegetables and sauté them
until al dente. Season to taste with salt and pepper and reserve.

8

Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes. Cut
1 ravioli open to see if the mousse is done. It should be barely cooked
through as it will continue to cook in the sauce. Drain the ravioli.

9

Add the ravioli to the sauce with the vegetables and the reserved lobster
meat and the chopped dill and heat just to the boiling point.

PRESENTATION

Divide the ravioli among heated dinner plates. Spoon the sauce over them and
garnish each plate with a small sprig of dill in the center. Serve immediately.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)

Lobster Ravioli

with Fresh Dill Sauce (cont.)

Summary of Contents for BIBC1015

Page 1: ...oduct Please keep original box and packing materials in the event that service is required W P APPLIANCES INC Toll Free 800 275 8273 Email address wpappliances ss2000 com Website www wolfgangpuck kitchenware com All trademarks service marks and trade names collectively the Marks are proprietary to Wolfgang Puck World Wide Model BIBC1010 Printed in China REV 2 1 PUCK W O L F G A N G Immersion Blend...

Page 2: ...y the appliance manufac turer may cause fire electric shock or injury 9 Do not use outdoors 10 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 11 Mixing flammable non food substances can be harmful 12 When mixing liquids especially hot liquids use a tall container or make small quantities at a time to reduce spillage 13 Do not use this appliance for oth...

Page 3: ...rants and one of the most influential chef restauranteurs in America is credited with reviving California s rich culinary heritage His cooking innovations a result of blending fresh California ingredients with his classical French techniques are enjoyed by world leaders stars and fellow chefs alike He established other trend setting restaurants like Postrio in San Francisco Chinois on Main in Sant...

Page 4: ...and Mixing Beaker Speed Selector Aerator disc Blending disc Attachment removal tool Bowl cover Chopping blade for chopping bowl only Blending rod Grinding blade Multipurpose S blade Chopper bowl 6 Motor Base Immersion Blender with Storage Kit ...

Page 5: ... opening of the tool underneath the blade and press down Using the Attachment Blades To change the metal attachment blade remove the attachment already inserted on the shaft of the mixing rod with the tool provided Use the side of the tool with the semi circular slot to remove the attachment Place the slot around the shaft underneath the attachment and lift up to remove Caution Blades are sharp Ha...

Page 6: ...s require a small amount of liquid to allow them to move freely around the blades Soft or wetter foods require less liquid while dry ingre dients require more liquid Add the liquid a little at a time until the mix gains the required consistency When using the hand blender ensure the blades are covered to avoid splashing 9 10 Assembly and Use of Food Chopper Attachment 1 Ensure the motor base is un...

Page 7: ... heat Pour the soup into a warm tureen then ladle it into hot shallow soup bowls Garnish with the cheese tortilla strips and chopped cilantro Serve immediately Recipe courtesy Wolfgang Puck Recipes from Spago Chinois and Points East and West Random House 1986 Care Cleaning 1 Unplug the unit from the outlet Remove the blender rod attachment from the motor base for cleaning by turning it to the righ...

Page 8: ...t on the diagonal into 6 slices and arrange the slices over each plate of watercress Recipe courtesy Wolfgang Puck Recipes from Spago Chinois and Points East and West Random House 1986 An ideal luncheon dish for spring or summer Chicken Salad Chinois Makes 2 entrée salads INGREDIENTS Chinese Mustard Vinaigrette 1 egg yolk 2 teaspoons dry Chinese mustard 1 4 cup rice wine vinegar 1 teaspoon soy sau...

Page 9: ...Peel the shrimp leaving the tails intact Season lightly with salt and pepper In a large skillet heat the peanut oil Without crowding the pan cook the shrimp about 1 1 2 minutes on each side If necessary do it in batches PRESENTATION Set the radicchio leaves on one half of a large serving platter Toss the greens with the vinaigrette and spoon equal amounts into each of the radicchio leaves Place th...

Page 10: ...he oil over the chicken turning to coat well and then sprinkle the dry ingredients on both sides Let marinate for 1 hour refrigerated 4 Prepare the vinaigrette Using hand blender combine the egg yolks vinegar 2 tablespoons mint leaves soy sauce coriander and a little oil With the motor running slowly pour in the remaining oil and blend until smooth Transfer to a small bowl and stir in the remainin...

Page 11: ...ently fold in the crabmeat Mixture will be lumpy Correct seasonings to taste Divide the mixture into 12 crabcakes about 2 1 2 ounces each 3 Combine the remaining 1 2 cup each breadcrumbs and almond meal on a flat plate Dip both sides of each crabcake into the mixture and coat well Place on a tray and refrigerate covered 2 to 3 hours up to 6 hours 4 Prepare the sauce In a 10 inch skillet melt 3 tab...

Page 12: ...und each ravioli With a ravioli cutter or a large sharp knife cut the ravioli apart Dust a tray with semolina and place the ravioli on the tray Refrigerate 4 At dinnertime while you make the sauce bring a large pot of water to a boil with a little oil 5 Prepare the sauce In a saucepan reduce the wine with 1 sprig of the dill and the minced shallot until 1 4 cup liquid remains Add the cream and red...

Page 13: ...he artichokes are tender 40 to 50 minutes 3 Remove the artichokes and drain Remove and discard the fiber from the center of the chokes 4 Use hand blender to purée the artichoke bottoms with the butter Pass the purée through a tamis or fine strainer into a heavy saucepan and heat through Stir in the cream and correct the seasonings with salt pepper and lemon juice PRESENTATION Serve as a side dish ...

Page 14: ... During the applicable warranty period within normal household use we will repair or replace at our discretion any mechanical or electrical part which proves defective or replace unit with a comparable model To obtain service under the terms of this warranty call Toll Free 800 275 8273 THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER Damages from im...

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