Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine
(see Harvest on the Harbor)
Yields 35 ravioli (7 servings)
Butternut-Mascarpone Lobster Ravioli, with Balsamic Pomegranate Spinach Salad
Ingredients:
1 lb peeled, roughly chopped butternut squash
4 oz mascarpone cheese
1 oz roasted garlic
1 oz brown sugar
1 T salt
Pinch of white pepper
1 egg, beaten
17.5 oz cooked lobster meat
70 wonton wrappers
Method:
- Pre-heat oven to 375 F
- Bring 2 qt. Salted water to a simmer
- Cover garlic with olive oil in a shallow pan, wrap in tin foil and cook 25 – 30 minutes, or until soft and golden brown
- Add chopped squash to simmering water; simmer 8 – 10 minutes until squash is tender
- Drain, add butternut squash to mixing bowl with the remaining ingredients
- Mix filling until incorporated
- Lay out half the wontons on a dry surface. Measure ¾ T for the center of each ravioli. Add ½ oz lobster to the center with butternut filling. Dip a finger into the beaten egg and trace the edges of the wrapper. Place one of the remaining wrappers over the top, seal tightly along the edges. Use a 2 ½ inch circular cutter to shape the ravioli
- Steam or simmer ravioli for 5 minutes
Balsamic Pomegranate Reduction
Yields ½ cup
Ingredients:
¼ c. 2-year aged balsamic
¼ c. Mirin
¼ c. pomegranate juice
¼ c. sugar (to reduce the acidity of the balsamic & aid in the reduction)
Method:
- Add all ingredients to a small saucepot, stir well
- Bring to boil
- Lower heat to a simmer, stirring every few minutes until the mixture has reduced by half
- Allow to cool before serving
Salad Assembly:
- Pick, wash and dry 7 cups of fresh spinach leaves. Place in a large mixing bowl.
- Reserve 1 T. balsamic reduction for garnish
- Toss remainder of reduction with spinach leaves
Plating:
- Place 1 cup of salad mixture in the center of plate
- Arrange 5 ravioli evenly around salad
- Drizzle some of the reserved reduction onto each plate and serve