Making the crabmeat cream sauce: Now is the time to buy lobster, before demand climbs when tourists come to visit, and this recipe is a good way to use the shellfish. When making lobster ravioli, ...

For the dough: In a bowl, sift together the flour and salt. In a separate bowl, whisk together six eggs, oil and two tablespoons of water. Pour the flour mixture onto a clean, dry work surface. Form ...

Bring lobster stock up to a gentle boil. Drop ravioli in boiling water and cook for approximately four minutes. In separate sauté pan, on a medium flame, add butter then add vodka, add cream, pomodoro ...

Melt one stick of butter and add in shallots. Saute on medium-low heat until translucent. Add in garlic and saute an additional 2-3 minutes. Stir in lobster and cook over medium heat until cooked ...

Simplicity is the beauty of Italian cuisine, and the recipes I create in Costa Rica abide by that rule. I love combining traditional Italian cooking principals with the freshest, best local ...

Impress your guests with homemade ravioli, made easy by Mark Messitt for MasterChef Ireland. Place all of the pasta ingredients into a food processor. Blitz for a few minutes and mould dough into a ...

Lobster Ravioli is a delicious and easy to make. Two silky smooth and tasty finishing sauces pair nicely with ravioli. With today's countdown (keep checking www.freep.com for updates) of the Top 10 ...

Why We Love It: <30 minutes, beginner-friendly, crowd-pleaser This swoon-worthy main has date night written all over it. It doesn’t take much more than butter, garlic, Parmesan cheese and fresh thyme ...

come in a lobster cream sauce. The ravioli dough is just soft enough so it doesn’t come out mushy and overcooked. The tomato-based lobster cream sauce has a ...

I had never had - nay, experienced - lobster ravioli before coming to Rhode Island. I was missing out. The Midwest is known for a lot of things, but lobster ravioli is not one of them. Still, I'd like ...