Carrabba’s Lobster Ravioli, the Secret Copycat Recipe that Tastes Like Carrabba’s

Carrabba's Lobster Ravioli, the Secret Copycat Recipe that Tastes Like Carrabba’s

Carrabba’s Lobster Ravioli is one of the most popular menus offered by the Carrabba’s Italian Grill—an American restaurant that is featuring Italian-American delicacy since 1986. Now, you can make your this Italian dish on your own and serve it as a dinner for your family. With the following recipe, your homemade Lobster Ravioli that will taste like the one you savor in Carrabba’s.

Here is the copycat Carrabba’s Lobster Ravioli recipe:

Ingredients:

  • 1 pound of lobster meat
  • 2 ½ teaspoons of butter
  • ¼ pound of fresh mushrooms
  • 1 teaspoon of shallots, sliced
  • 2 ½ teaspoons of butter
  • 2 cups of light cream
  • 2 until 3 teaspoons of light sherry wine
  • Ground pepper and salt to taste

Sauce ingredients:

  • ½ ounce of Brandy
  • 2 teaspoons of butter
  • 2 teaspoons of flour
  • 2 cups of light cream
  • ¼ teaspoon of paprika
  • Ground pepper and salt to taste

To cook Ravioli:

  • 2 sheets of Ravioli
  • 2 ½ quarts of water
  • Pinch of salt
  • Dash of cooking oil

Cooking Instructions:

  1. To make the Carrabba’s Lobster Ravioli at home, you first need to boil the lobsters and take out the meat. Rinse the meat under running water and mince it. Wash the mushrooms and chop them nicely. In a medium-size sauté pan, add the butter until it melts and add the sliced shallots. Cook for two to three minutes until all the shallots look translucent.
  2. Add minced mushrooms and lobster meat under medium heat. Cook for a while until tender. Sprinkle the mixture slowly with flour and stirring it constantly. Add two to three teaspoons of sherry and stirring it again until all combined.
  3. If you want the mix to look a bit pinker, add in little paprika. Pour light cream and bring it to boil for two to three minutes under low heat. Take it away from the heat once the mixture is thick enough and let it cool on a flat pot.
  4. Roll out 2 sheets of Ravioli pasta, mark it out in 2 ¼” x 2 ¼” squares, and add ¾ teaspoon mixture into it. Place the other steep on top of it and roll it with a ravioli tool. Bring it to boil for 3-5 minutes, and don’t forget to add salt and oil to keep them separated.

To make the sauce, melt the butter and add other sauce ingredients. Transfer it to a double boiler to keep the sauce warm. On a flat bowl or plate, add the cream sauce and place five ravioli on top of it, and drizzle it with more sauce. Sprinkle it with parsley, and Carrabba’s Lobster Ravioli is ready to serve.

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