Shrimp & Lobster Ravioli

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sawhorseray

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Oct 17, 2014
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Gilbert, AZ
It had been some time since I'd made a batch of ravioli so when I ran across a decent deal at my local Kroger I picked up a half dozen small lobsters and steamed them up.
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I always have a nice supply of jumbo shrimp in the kitchen freezer, 15 to the pound, boiled up 18, for a 50-50mix of a pound each

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After a few minutes with the Wusthof food processor, then mixed into eight ounces of ricotta cheese

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With the filling done and in a ice chest (broken fridge, supply chain issue, could be forever) it was on to making the dough. A 50-50 mix of semolina, and Caputo's 00 flour, 250 grams each and five large eggs. Five minutes in the KA with the dough hook, easy peasy.

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The dough took a little water, then a little flour, after a final kneading got to where I wrapped it for a one hour rest next to the new pasta roller

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Having zero experience with the new roller, and the same amount of patience, I went back to old reliable, the KA

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I go with the old fashioned steel form tray and a rolling pin

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About a teaspoon of the filling mix in each slot

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Cover that with another sheet of pasta dough, go over it with the rolling pin. No picture, can't use a rolling pin and camera simultaneously, I'll have to work on that. Made it thru seven dozen ravioli, freeze them on a tray for a few hours so they hold form. Time for a beer and a half hour in my massage chair, too much standing time.

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Dinner was simple and delicious, shrimpy/lobster ravioli in a alfredo sauce with parm and some sauteed zukes and onion

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I used to make these from Dungeness crab when we lived in CA and I had an ocean going boat. There's no ocean near the desert, and no crab season anymore anyway, so this is a pretty good way to go for a special treat. Thanks for lookin' in, y'all stay safe out there. RAY
 

halleoneagain

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Sep 20, 2022
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Eastern Washington
Ray, those look amazing/decadent, you pick the word. And they are a lot of work, but I bet the taste is out of this world. Oh, I liked your comment on your ice chest /broken frig, and the amount of patience that you have, too. Patience eludes me also.
Lynn
 

Steve H

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MJB05615

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WOW! Ray that looks delicious, I'd be all over that as well. Great work, thanks for sharing. You stay safe too my friend.
 
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chopsaw

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Fantastic Ray ! Nice work on that . I’ll be doing some beef next week when my son can help . That had to be a great meal . How much wider is the KA roller than the Marcato ?
 
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