Lobster Ravioli Recipe and Roasted Rabbit with Sausage and Potatoes

• Dishes: Ravioli
• Ingredients: Egg, Garlic, Black Pepper, Salt, Butter, Flour, Lobster Meat, Egg White, Ricotta Cheese
• Meal Ideas: Holiday Cooking, Gourmet Cooking, Healthy Cooking
• Cooking Method: Boiling, Sauteing
• Courses: Main Course, Dinner, Lunch
• Cooking Styles: Make-Ahead Meals, Homemade
• Holidays: New Year, 4th Of July
• Seasons: All Seasons
• Occasions: Dinner Party, Wedding, Birthday Party

Ingredients

• 5 cups all-purpose flour
• 3 eggs
• 38 oz.(1064g.) cooked lobster meat
• 4 oz.(112g.) butter  
• 4 oz.(112g.) ricotta cheese
• 2 garlic cloves, minced
• 2 egg whites
• Salt and pepper to taste 

How to make Lobster Ravioli directions

• 1 Melt butter in a large sauté pan. Add garlic to the pan and sauté for 1 minute. Add lobster to the pan and sauté 2 to 3 minutes. Remove the pan from heat and let it cool for 30 minutes. Chop the lobster mixture into small chunks.
  
• 2 Combine the lobster mixture and ricotta cheese in a large bowl. Season the mixture with salt and pepper.
  
• 3 Place flour, 3 eggs, salt, and water in a mixing bowl and mix until all the ingredients are blended. Put the mixture on a countertop and knead until it is well mixed and the texture of the mixture is smooth. Separate pasta dough into 2 equal pieces and place one piece aside. Flour the first piece of dough enough to prevent the dough from sticking and roll it with a rolling pin into a 1/8th to 1 inch thick sheet. Repeat the process with the second piece, keeping it as close to the shape as the first.
  
• 4 Place the first piece of dough on the table and put on top 1/4 to 1 oz. mounds of stuffing 2 inches apart. Brush egg white around each bit of stuffing with a pastry brush, making the dough damp. Cover with the second piece of dough with the stuffing. Press the edges around each of the ravioli. Be careful not to squeeze any of the stuffing out of the ravioli. With a round ravioli cutter, cut each piece of ravioli. Place each on a surface that has been dusted with flour.
  
• 5 Place the ravioli into salted water that is boiling and cook them until they float to the surface.
  
  
  

   

   

   

   

  Roasted Rabbit with Sausage and Potatoes

   

  I thought about calling this rustic dish Coniglio alla Contadina, which would loosely be translated to Farmer’s Style Rabbit. Especially, because I used my own homemade sausage and home cured bacon, when I made it, as I imagine would be done on a farm in the Italian countryside.

  Rabbit is a lot more common on the menu in Italy than it is in America, because many people here don’t want to eat the cute little “Easter Bunny”. However, attitudes here are changing, more people are appreciating it and it is appearing on more menus. Of course, if you don’t want to do rabbit or can’t find it, this recipe works very well with chicken also.

  What are your feelings on rabbit? Do you eat it? Would you eat it? Please share in the comments.

  Roasted Rabbit with Sausage and Potatoes

  Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour and 15 min

  Serves 4

  

  1 pound yukon gold potatoes peeled and cut into 3/4 inch pieces
  1 tablespoon fresh rosemary, chopped
  1 tablespoon fresh thyme, chopped
  3 cloves garlic, smashed
  8 ounces pancetta, diced
  4 tablespoons extra-virgin olive oil
  1/2 cup white wine
  1 3-4 pound rabbit cut into serving pieces
  1 pound italian sausage
  salt and freshly ground black pepper to taste

  1. Pre-heat the oven to 400° F. In large bowl, toss together the potatoes, rosemary, thyme, garlic, pancetta and two tablespoons of the olive oil. Season with salt & pepper. Transfer into a roasting pan, pour in the white wine and place in the oven. Cook the potatoes by themselves for 40 minutes.
  2. While the potatoes are cooking, season the rabbit with salt & pepper, and heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the rabbit, brown on all sides and transfer to a plate. When done browning the rabbit, do the same with the sausage, then cut the sausage into one inch pieces.
  3. After the potatoes have been cooking for 40 minutes, add the browned rabbit and sausage to the pan and cook for 20 more minutes, until potatoes are tender. Transfer to warm serving plates and serve.