Joey Campanaro makes Shrimp-and-Lobster Ravioli. Joey Campanaro makes Shrimp-and-Lobster Ravioli.
Shrimp and lobster ravioli. The ravioli are made with [SOUND] puree of raw shrimp mixed with poached lobster, a little bit of heavy cream, and some chives. And we put them into wonton skins to make these ravioli. We're going to start with the sauce. And sauce begins with some red and yellow tomatoes. These are red grape tomatoes. And these are a yellow pear tomatoes. And we're going to cook these tomatoes in a little bit of butter until they actually burst. And when they burst that sweetness and that tartness from those tomatoes are really going to help. But the richness of this dish. From the shrimp shells and the lobster, we save everything, we save all the shells, and all the bodies, and all the bones. And we make a broth. This broth is made with shrimp, lobster, water. White wine, a little bit of tomato product, carrots, onions and celery. So I'm gonna take this broth and the tomatoes and we're gonna reduce it and mount it with butter, and that's gonna reduce down to a sauce. While that's reducing, I'm gonna add the ravioli to the boiling water. These don't take very long to cook. As soon as they float they're basically ready. There is raw shrimp as an ingredient, as a binder, in here. So we definitely need to make sure that the shrimp is cooked. And in the amount of time that these take from being frozen to being cooked is approximately 45 seconds to a minute, it doesn't take a long time. So you want to have plenty of boiling salted water, and really give the ravioli a chance to release its starch, which is also going to help thicken our sauce. [SOUND] So now, our sauce is reduced. You see our tiny bubbles are becoming closer, that's just a perfect indication. Now we don't wanna reduce the sauce too much because then it will be a little bitter. There are our shrimp and lobster ravioli. [BLANK_AUDIO] Just before we're ready to plate, we're going to add a bit of freshly chopped Italian parsley. Add a little bit of grated pecorino romano. And now we're ready to plate. So we carefully pull the ravioli. Spoon the tomatoes into the center. [SOUND] I'm gonna finish this with a little bit of olive oil and a little freshly cracked black pepper. [BLANK_AUDIO] Shrimp and lobster ravioli. [BLANK_AUDIO]