Shrimp and Lobster Ravioli with a Limoncello Cream Sauce - Serves 2 - 4
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Ingredients:
- 2 cups unbleached flour
- 2 eggs, beaten
- 2 teaspoons olive oil
- ½ teaspoon salt
- a little dribble of water until the dough comes together
- additional egg for egg wash
- 2 small lobster tails, pre-cooked and chopped in small chunks
- 1 lb of medium shrimp, pre-cooked and chopped into small chunks, when combined you should have 2 heaping cups of lobster/shrimp meat
- 2 garlic cloves, diced
- 1 large shallot, finely chopped
- 1 teaspoon, limoncello, or lemon juice
- ¼ cup of ricotta
- 1 heaping tablespoon, mascarpone cheese
- 2 teaspoons, chopped parsley
- LIMONCELLO CREAM SAUCE
- 4 Tablespoons of limoncello
- 2 or 3 tablespoons of lemon juice
- 1 stick of unsalted butter
- heavy cream to thicken it up
