Fried Lobster Ravioli with sun-dried tomato Aioli
You can use Store bought Lobster Ravioli or make your own!
You will need:
4 – Pre-made fresh ravioli pasta sheets – makes about 24 ravioli
For the Filling
- 1 tbsp butter
- 2 shallots, peeled, and finely chopped
- two 8-oz lobster tails or two cups cooked lobster meat
- 8 oz cream cheese
- 3 tbsp grand parmesan o Romano cheese
- 2 tsp fresh finally chopped fresh Italian parsley
- 1/4 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp garlic powder
Mix all ingredients together and chill in refrigerator .
Making the Ravioli
Lay out Ravioli pasta sheets on parchment paper.
Drop the filling onto the sheets by scant but uniform tablespoons., ideal 12 to a sheet. Cover each sheet with another sheet. using your fingers, press down around each mound to prevent air pockets that can cause the Ravioli to burst during cooking .
With a ravioli cutter or pizza cutter, slice out the individual Raviolis. Moisten fingers with water and press the edges firmly closed. Trim the edges if you like, but not too closely.
Freeze for 1 hour.
For Breading & Frying
- 4 cups Canola oil
- 2 cups Flour
- 2 cups planko Bread crumbs
- 1/2 cup milk
- 1/4 cup parmesan cheese
- 1/4 tsp dried parsley
- 1/4 tsp garlic powder
Breading process – In 3 separate pans place egg and milk mixture in one ( beat together) flour in one and planko, cheese, dried parsley & garlic powder in the third.
One by one, dunk the ravioli in the egg mixture…then dredge it in the flour…dunk back into egg mixture… Then drop it into the Planko and toss to around to coat. Set aside on a separate plate.
Heat oil to 350
when oil ready, drop 3-4 raviolis into oil and fry them until they’re golden brown and crispy, about 1 1/2 to 2 minutes. (make sure your flip them over half way through so they brown evenly on both sides. Remove from oil and place on paper towels to drain excess oil.
Serve Hot with Sun-dried Tomato Aioli for dipping!
Sun dried Tomato Aioli
- 1 cup olive oil May
- 1/2 cup sour cream
- 1 8oz jar sun-dried tomatoes in oil ( drained and finely chopped)
- 1/4 tsp fresh ground pepper
- 1/4 tsp kosher salt
- 1/2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh chopper Italian parsley
Mix all ingredients in a small bowl and chill in refrigerator until ready to serve.
Chef credit: Cortney Riley
House of Flava