Recipe 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.
