Lobster Ravioli with Tomato & Garlic Broth (Disney)

1 LB. Cooked Lobster meat, plus additional ½ LB. for garnish

1 TBS. Extra virgin olive oil

1 TBS. Unsalted butter

2 Cloves garlic, minced

1 Shallot /Onion, minced

¼ Cup brandy or fine spanish sherry

1 TBS. Chopped basil

¼ Cup Ricotta cheese

1/2 TSP. Sea or kosher salt

1/4 TSP. Freshly ground black pepper

24 Wonton wrappers

Tomato and garlic broth (recipe follows)

Six large leaves of fresh basil, deep fried (if desired*) extra virgin olive oil, garnish

Extra virgin olive oil, for garnish

4 Plum tomatoes, cut in half

1 TSP. Kosher or sea salt

½TSP. Freshly ground black pepper

1 TBS. Extra virgin olive oil

1/2 Small onion, roughly chopped

2 Cloves garlic, minced

1 TBS. Extra virgin olive oil

1 Cup (8 ounces) tomato juice

4 Whole basil sprigs, ½ Cut into Chiffonade

Clean and mince lobster meat into 1/2-inch pieces.

In sauté pan, heat olive oil and butter over medium heat; add garlic and shallot / onion and cook 2-3 minutes until translucent.  Add brandy or sherry and reduce for 2-3 minutes.  Add lobster and fresh basil and heat through for 1-2 minutes.

Remove from pan and cool for 30 minutes, until close to room temperature.  In large bowl, combine lobster mixture with ricotta and whisked egg. Season with salt and pepper.

On a flat surface, spread out 24 wonton wrappers.  Working with 4 at a time, and keeping the rest covered, spoon 1 TBS. of lobster filling into the center of each.  Brush a little water on the outer rim of the filled wrapper and top with a wrapper, pressing gently around the filling and the edges of the wrappers to seal. (Ravioli may be refrigerated at this point, covered tightly, until ready to use, up to 2 hours.  They may also be frozen for up to 2 months).

Bring a large pot of well salted water to a boil, drop in the ravioli in batches and cook for 30 seconds to a minute, until ravioli floats to top.  Gently remove and drain thoroughly; drizzle with olive oil to keep separate.

When ready to serve, place two raviolis onto serving plate and spoon the tomato broth onto the raviolis.

Warm additional lobster pieces in olive oil and top ravioli.  Garnish with a fried basil leaf and drizzle with extra virgin olive oil; serve immediately.  Enjoy!

*If desired, deep fry the basil leaf in canola oil until crispy.  Gently remove and place on paper towel to dry.

Roughly chop the plum tomatoes, add to a bowl and then season with salt and black pepper, and add olive oil, 2 sprigs of basil, chopped onion and minced garlic.  Refrigerate overnight to allow tomatoes to soften and flavors to develop.

Pass through a fine mesh strainer placed over a bowl, and then add tomato juice and strain again.  Adjust seasoning with additional salt and black pepper to taste.  Bring to a simmer on low heat, add chiffonade of basil and serve over lobster ravioli.