Recipe: Ravioli L’Aragosta (Maine Lobster Ravioli with Fresh Tomato Sauce Tuscan Kale, Pancetta, Roasted Garlic & Burrata Cheese) by Michael’s on East (Sarasota, FL)

 

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East

Ravioli Con l’Aragosta

Maine Lobster Ravioli with Fresh Tomato Sauce
Tuscan Kale, Pancetta, Roasted Garlic & Burrata Cheese

This dish was inspired by the recent Gulf Coast Connoisseur Club’s visit to Villa Della Torre, Famiglia Allegrini in Verona, Italy!

Serves 4

2 oz Extra Virgin Olive Oil

2 Tablespoon Fresh Basil, chopped

16 oz Lobster Ravioli (add more, depending on size of ravioli)

8 oz Diced Maine Lobster, cooked

6 oz Chopped Baby Kale

12 Garlic Cloves, Roasted

4 oz of Pancetta, Diced

1 cup Grated Pecorino Romano Cheese

4 oz Burrata Cheese

4 cups Diced Roma Tomatoes

1 cup White Wine

Salt & Black Pepper to Taste

Method

Heat olive oil in a sauté pan over medium heat. Add pancetta and garlic then cook for two minutes. Add the tomatoes and cook three minutes until the tomatoes begin to dissolve. Add kale and white wine and cook for three minutes. Season with salt and pepper to taste.

In a separate sauce pan, bring water to boil and add the ravioli. Cook approximately two minutes, until the ravioli is al dente and the ravioli begins to float.

Add the ravioli to the sauce in the sauté pan. Add the lobster and basil, then stir. Add the Burrata and allow the cheese to melt.

Serve immediately, plating four ravioli in each pasta dish. Sprinkle Pecorino Romano cheese to top as garnish.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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