Fall’s Most Delicious Entanglement
DRIN RECI
DIRECTIONS In a medium bowl, gently combine the lobster, pumpkin, ricotta, Parmesan, lemon zest, nutmeg, salt and pepper. Take care not to break the lobster into pieces that are too small. Arrange half of the wonton wrappers on a clean work surface. Spoon approximately 2 teaspoons of lling into the center of each wrapper. Brush the edges lightly with the egg wash, place a second wrapper on top and press rmly around the lling to remove any trapped air. Seal the edges well. Cover the assembled ravioli with a lightly dampened kitchen towel while preparing the remainder. Bring a large pot of generously salted water to a gentle boil. Working in batches, cook the ravioli for 2 to 3 minutes, or until they rise to the surface and the wrappers are tender. Remove with a slotted spoon and drain carefully. Meanwhile, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan frequently, until the butter becomes golden brown and develops a warm, nutty aroma. Remove from the heat and stir in the chopped tarragon and lemon juice. Add the cooked ravioli to the skillet and gently spoon the brown butter over them. Divide among four shallow bowls and nish with toasted hazelnuts, grated Parmesan and a few fresh tarragon leaves.
LOBSTER & PUMPKIN RAVIOLI with Tarragon Brown Butter and Toasted Hazelnuts Sweet lobster and earthy pumpkin make a beautiful autumn pairing, while brown butter, fresh tarragon and toasted hazelnuts give the ravioli an elegant finish worthy of a candlelit dinner. — Serves 4 For the Ravioli • 8 ounces cooked lobster meat, coarsely chopped • ½ cup pure pumpkin purée, not pumpkin pie filling • ½ cup whole-milk ricotta, well drained • ¼ cup freshly grated Parmesan
• 1 teaspoon finely grated lemon zest • ¼ teaspoon freshly grated nutmeg • ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper • 36 round wonton or dumpling wrappers • 1 large egg, beaten with 1 tablespoon water For the Tarragon Brown Butter • 8 tablespoons unsalted butter • 1 tablespoon chopped fresh tarragon • 1 teaspoon fresh lemon juice • ⅓ cup toasted hazelnuts, coarsely chopped
• Freshly grated Parmesan, for serving • Fresh tarragon leaves, for garnish
38 Coastal Pearl Living - TREASURE
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