Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Lobster Ravioli



LOBSTER RAVIOLI
Carrabba's Copycat Recipe

1 lb. lobster meat
1/4 lb. fresh mushrooms
2-1/2 teaspoons butter
1 teaspoon shallots
2 cups light cream
2-1/2 teaspoons flour
2 or 3 teaspoons quality light sherry
salt & ground pepper to taste

Sauce
2 cups light cream
2 teaspoons butter
2 teaspoons flour
1/2 oz. brandy
1/4 teaspoon paprika
salt & pepper to taste

Cook Ravioli 
3 quart pot pinch of salt
2-1/2 quarts water
dash of oil

Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms.

In saute pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring constantly. (If you want it a little pinker, shake in a little paprika.) Add light cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool.

Roll out 2 ravioli pasta sheets. Mark out 2 1/4 x 2 1/4 inch squares. Add 3/4 teaspoon of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking).

Sauce: Melt butter. Add flour, brandy, light cream & paprika. Salt & pepper to taste. Keep warm in a double boiler.

Cook Ravioli: Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer.

Serve on a flat plate or flat soup bowl with cream sauce on the bottom. Place 4 or 5 raviolis on sauce and then drizzle with more sauce. Sprinkle with parsley.

6 comments:

  1. Excited to give this a try. Can you tell me how many this recipe serves? Thanks!

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  2. This recipe looks so incredible! I love Italian food and am always looking for new restaurants and recipes to try! I did some traveling in Italy and miss the food I had there, and I hope to find food that is similar in my area!

    Amber Johnson | http://www.naplespizza.ca/about-us/

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  4. I use sherry instead of brandy, and also add tarragon. It's amazing!

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    Replies
    1. So glad you said this. As I only have sherry on hand.

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