Recipe: Brio Tuscan Grille Lobster Ravioli with Crab Insalata

LOBSTER RAVIOLI WITH CRAB INSALATA
Source: Brio

1 tbsp extra virgin olive oil
1 clove garlic, thinly sliced
2 leaves fresh basil, chopped
1 (28 oz) can imported Italian plum tomatoes, whole, squeeze by hand
1 pinch sugar
salt and pepper to taste
1 tbsp shallots, chopped
1 tsp garlic, chopped
1/2 tsp lemon zest
2 tbsp white wine
2 tbsp Limoncello
1 tbsp lemon juice
2 oz heavy (whipping) cream
4 tbsp Butter, unsalted
Salt and pepper to taste
10 Ravioli, choose your favorite (BRIO uses lobster ravioli)
Crab Salad (recipe follows)

In a saute pan, heat oil over medium flame. Add garlic and basil. Saute 10 seconds. Add tomatoes, bring to simmer. Cook approximately 20 minutes or until slightly thickened. Season with sugar, salt and pepper to taste. Set aside.

In another saute pan, place shallots, garlic, lemon zest, white wine, limoncello and lemon juice. Simmer until reduced to almost dry.

Add heavy cream and reduce by half.

Slowly add butter, whisking constantly to make a butter sauce. Season with salt and pepper to taste. Add cooked tomatoes from above and stir to combine.

Cook ravioli in boiling water according to package instructions. Drain well. Add ravioli to sauce in pan. Coat ravioli with sauce.

TO SERVE:
Divide ravioli onto two serving plates. Top each with half of Crab Salad, see below, in the center.

CRAB SALAD

2 oz jumbo lump crab meat
4 grape tomatoes, quartered
2 baby artichoke hearts, cooked, quartered
1/2 oz arugula
1 green onion, thinly sliced
1 pinch parsley, chopped
1 tsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper to taste

Combine all ingredients for the Crab Salad in a mixing bowl.

From: WSYX, ABC. This recipe aired March 2111