· Challenge is 100% real cream butter with nothing artificial, so you taste only the rich and natural sweet cream which makes all the difference in everything you cook – from flakier crusts to smoother sauces to more savory vegetables, meat and seafood. Real Challenge. Real Difference.· With over 100 Years of great tasting history, Challenge Butter is the largest selling brand in the West.· Challenge is celebrating now being widely available throughout Texas in H-E-B, Central Market and Walmart (and in some border cities in OK, AR and LA).
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Look what you can make with Challenge Butter!
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Lobster Ravioli with Fresh Dill Sauce
pasta dough (or 60-ish wonton skins)
1 or 2 eggs lightly beaten for egg wash
semolina
MOUSSE:
1 pound sea scallops
1 egg
1 cup very cold heavy cream
1/2 tsp cayenne pepper
1 tbsp chopped fresh dill
1 tsp salt
1 tsp white pepper
1 small lobster, cooked
SAUCE:
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
white pepper
lemon juice
VEGETABLES:
2 tbsp unsalted butter
1 carrot in julienned strips
1 stalk celery in julienned strips
1 leek, white only, in julienned strips
salt
white pepper
reserved lobster pieces
1. Prepare the mouse: in a food processor puree the scallops with the egg. With the motor running, slowly pour in the cream, then add the cayenne, dill, salt and pepper. Transfer the mousse to a bowl and chill, covered.
2. Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of the meat into the mouse. Reserve the remaining meat for the sauce.
3. On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. On it place 30 mounds of the mousse, 3 inches apart. Cover the mounds with the unegged-washed pasta sheet and press the dough together around each ravioli. With a ravioli cutter or a large, sharp knife, cut the ravioli apart. Dust a tray with semolina and place the ravioli on the tray. Refrigerate. (Or use the wonton skins)
4. (while making sauce, bring a large pot of water to a boil with a little oil) Prepare the sauce: in a saucepan, reduce the wine with 1 sprig of dill and the minced shallot until 1/4 cup liquid remains. Add the cream and reduce it by half. Slowly whisk in the butter, a little at a time, until allof it is incorporated. Season to taste with salt, pepper and lemon juice. Set aside to keep warm.
5. Chop the remaining dill sprigs in t 1/4 inch pieces, reserving 6 small sprigs for garnish.
6. Prep the vegetables: Heat a saute pan over medium heat and add the butter. When it foams, add the julienne strips of vegetables and saute them until al dente. Season to taste with salt and pepper and reserve.
7. Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes. Cut one ravioli open to see if the mousse is done. It should be barely cooked through as it will continue to in the sauce. Darin the ravioli.
8. Add the ravioli to the sauce with the vegetables ant the reserved lobster meat and the copped dill and heat just to the boiling point.
Serve immediately garnished with the dill sprigs.
pasta dough (or 60-ish wonton skins)
1 or 2 eggs lightly beaten for egg wash
semolina
MOUSSE:
1 pound sea scallops
1 egg
1 cup very cold heavy cream
1/2 tsp cayenne pepper
1 tbsp chopped fresh dill
1 tsp salt
1 tsp white pepper
1 small lobster, cooked
SAUCE:
2 cups dry white wine
1 bunch fresh dill
2 large shallots, minced
1 cup heavy cream
1 pound unsalted butter
salt
white pepper
lemon juice
VEGETABLES:
2 tbsp unsalted butter
1 carrot in julienned strips
1 stalk celery in julienned strips
1 leek, white only, in julienned strips
salt
white pepper
reserved lobster pieces
1. Prepare the mouse: in a food processor puree the scallops with the egg. With the motor running, slowly pour in the cream, then add the cayenne, dill, salt and pepper. Transfer the mousse to a bowl and chill, covered.
2. Remove the meat from the lobster tail and claws and dice it fine. Fold 1/4 of the meat into the mouse. Reserve the remaining meat for the sauce.
3. On a floured surface, roll the pasta as thin as possible. Brush half of the dough with the egg wash. On it place 30 mounds of the mousse, 3 inches apart. Cover the mounds with the unegged-washed pasta sheet and press the dough together around each ravioli. With a ravioli cutter or a large, sharp knife, cut the ravioli apart. Dust a tray with semolina and place the ravioli on the tray. Refrigerate. (Or use the wonton skins)
4. (while making sauce, bring a large pot of water to a boil with a little oil) Prepare the sauce: in a saucepan, reduce the wine with 1 sprig of dill and the minced shallot until 1/4 cup liquid remains. Add the cream and reduce it by half. Slowly whisk in the butter, a little at a time, until allof it is incorporated. Season to taste with salt, pepper and lemon juice. Set aside to keep warm.
5. Chop the remaining dill sprigs in t 1/4 inch pieces, reserving 6 small sprigs for garnish.
6. Prep the vegetables: Heat a saute pan over medium heat and add the butter. When it foams, add the julienne strips of vegetables and saute them until al dente. Season to taste with salt and pepper and reserve.
7. Add a little salt to the water, then the ravioli and cook for 5 to 6 minutes. Cut one ravioli open to see if the mousse is done. It should be barely cooked through as it will continue to in the sauce. Darin the ravioli.
8. Add the ravioli to the sauce with the vegetables ant the reserved lobster meat and the copped dill and heat just to the boiling point.
Serve immediately garnished with the dill sprigs.
Source(s):
The Wolfgang Puck Cookbook
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disclosure~ this is a sponsored post.
1 comment:
This looks so yummy. Never had it before but would definitely try it.
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