Lobster, Shrimp and Scallop Ravioli

Description

North Atlantic lobster, shrimp and bay scallops blended with mirepoix, spiced cream, and a hint of fresh garlic.

At a Glance

Item Code

40036

Weight

2/3 lbs

Case Count

90 each

Dimensions

2.5" Octagon

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Recipe Ideas

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Greek Seafood Ravioli Salad

Ingredients (4 servings):

  • 1 lb Lobster, Shrimp and Scallop Ravioli, cooked
  • 1/4 cup lemon juice
  • 2 tbsp white balsamic vinegar
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp finely grated lemon zest
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tsp dried oregano
  • 1/2 tsp each salt and pepper
  • Pinch hot pepper flakes
  • 2/3 cup extra-virgin olive oil
  • 2 tbsp each chopped fresh dill and chives
  • 1 tbsp chopped fresh parsley
  • 4 cups lightly packed spinach
  • 2 cups grape tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted Kalamata olives

Directions:

Whisk together lemon juice, vinegar, shallot, garlic, lemon zest, mustard, honey, oregano, salt, pepper and hot pepper flakes. Slowly whisk in olive oil. Add dill, chives and parsley. Toss dressing with cooked ravioli. Let stand for 10 minutes. Add spinach, tomatoes, onion, feta and olives, tossing to combine. Serve chilled.

About the Dish:

“Kalamata Olives are considered a fruit, and are believed to beone of the healthiest foods on earth. They carry natural antioxidants and are particularly high in iron and vitamin A. This is one of the many reasons that Kalamata Olives have been featured in Greek dishes for thousands of years.”

Lobster, Shrimp, & Scallop Ravioli with Asparagus, Orange Gremolata and Grand Marnier Glaze

Ingredients (4 servings):

  • 20 ravioli
  • Juice from 2 oranges (zest reserved)
  • 2 tbsp. honey
  • 1 tsp corn starch
  • 1 pinch of paprika
  • 1 small garlic clove, minced
  • 1 ea small shallot (minced)
  • 10 oz asparagus (blanched)
  • ¼ cup fresh Italian parsley (chopped)
  • 1/3 cup Grand Marnier
  • 1 ½ cup Mascarpone cheese
  • 2 tbsp butter
  • TT salt and pepper

Directions:

In a small skillet place orange juice, honey, Grand Marnier, paprika and season with salt. Reduce by 2 thirds on a simmer then thicken slightly with corn starch. Place in a squirt bottle and cool at room temperature. Blanch asparagus. Thinly cut the asparagus, keeping spears intact. Melt butter in a large skillet. Sweat shallots. Add asparagus and sauté for 1 minute. Season with salt and pepper. Add mascarpone and stir until melted. For gremolata: finely chop parsley, garlic and orange zest together. Plate accordingly with sauces, asparagus, hot ravioli and top with gremolata.

About the Dish:

“Italian ‘gremolata’ is a condiment from the region of Lombardy. It is made from lemon zest, garlic and parsley and is the traditional accompaniment for ‘ossobuco alla Milanese” or braised veal shank.”

Lobster, Shrimp, & Scallop Ravioli with Zucchini, Limoncello Beurre Blanc and Dust

Ingredients (4 servings):

  • 32 ravioli
  • 2 small zucchini (shaved)
  • ½ lemon juice (zest reserved)
  • 1/3 cup Limoncello Liqueur
  • 1 small shallot (minced)
  • 1 lb butter at room temperature
  • 3 tbsp extra virgin olive oil
  • 1 small bunch of fresh Mint
  • TT salt and pepper

Directions:

Sauté shallots with 1 tbsp of butter. Cook until soft. Transfer to a double boiler. Add lemon juice and Limoncello, reduce by half then add the rest of the butter 1 tbsp at a time. Whisk butter until dissolved and frothy. Season and keep at room temperature. Quickly blanch zucchini then shock in cold water and pat dry. Flash fry zucchini and season. Flash fry mint leaves, pat dry and pulse until pulverized. Serve hot ravioli with zucchini, limoncello beurre blanc and mint dust.

About the Dish:

“‘Limoncello’ is a popular Italian liqueur made from the zest of Nostrano verity lemons produced primarily in Sorrento, Italy. It is served primarily as an ‘amaro’ a type of drink that classifies both ‘digestifs’ or ‘aperitifs’ together. Both drink types are used to either enhance the appetite before a meal or aide digestion.”

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