Chanel #5 Ravioli
Serves 6-8
Fresh Lobster meat 4 oz Shrimp, jumbo, peeled and deveined 8 ea Garlic, minced 2 Tsp Sun Dried Tomatoes, cut into strips 2 oz Butter 2 Tbsp Artichoke Hearts, quarters 12 ea Proscuitto ham, julienned 2 oz Fresh spinach, picked 2 oz Heavy Cream 11/2 cups Butter, softened 2 Tbsp Parmesan Cheese 2 Tbsp
For Ravioli:
Ravioli, cheese 15 ea Water, salted and boiling 1 gal
Arrange all ingredients before starting dish....this dish goes pretty quick! Heat a large sauté pan over medium heat. Add first butter and garlic and shrimp. Stir fry shrimp to half cooked, add lobster and continue to cook. Add ham, artichokes, sun dried tomatoes and spinach. Cook briefly and add cream. Allow cream to reduce till thickend. Cook ravioli in the meantime. Drain well and add to sauce. Toss all together with spinach. Top with parmesan cheese and serve immediately.
Fresh Lobster meat 4 oz Shrimp, jumbo, peeled and deveined 8 ea Garlic, minced 2 Tsp Sun Dried Tomatoes, cut into strips 2 oz Butter 2 Tbsp Artichoke Hearts, quarters 12 ea Proscuitto ham, julienned 2 oz Fresh spinach, picked 2 oz Heavy Cream 11/2 cups Butter, softened 2 Tbsp Parmesan Cheese 2 Tbsp
For Ravioli:
Ravioli, cheese 15 ea Water, salted and boiling 1 gal
Arrange all ingredients before starting dish....this dish goes pretty quick! Heat a large sauté pan over medium heat. Add first butter and garlic and shrimp. Stir fry shrimp to half cooked, add lobster and continue to cook. Add ham, artichokes, sun dried tomatoes and spinach. Cook briefly and add cream. Allow cream to reduce till thickend. Cook ravioli in the meantime. Drain well and add to sauce. Toss all together with spinach. Top with parmesan cheese and serve immediately.
