Name: Ravioli with Thick Cognac Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Boston Lobster; 200g Flour; 1 carrot; 1 celery; 1 piece Fennel head; 4 cloves pepper; 1 piece ketchup; 3 pcs garlic; 1 piece tomato; egg; lemon; butter; Light cream; Fresh Thyme; Rikita Cream

Ravioli with Thick Cognac Sauce

by Yue Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Produced by Mr. Tian Hai, the executive chef of Western Food at Beijing Tianlun Dynasty Hotel, it is included in "Yue·Gourmet" and "It's Hard to Live on the Bund." Wontons stuffed with seasonal vegetables and lobster meat are delicious and fragrant. You can't stop it!

Ravioli with Thick Cognac Sauce

1. Prepare the materials

2. Cut celery and other vegetables into sections

3. Boil in boiling water, add lemon juice, wine, salt, black pepper

4. Put the lobster in it and put it in cold water after it's cooked

5. 200g flour, add egg yolk, and kneading

6. Chop the scallions, garlic, celery, carrots, fennel heads and put them in a pot with black pepper and butter. Put the lobster shells in the pot and add tomato sauce and brandy to stir fry

7. Chop the lobster meat and fennel head, add lemon juice, black pepper, cheese, celery, add oyster sauce

8. The thickness of the dough is one yuan coin and half of the thickness. Press the circle, put the filling in the middle of the wonton wrapper, and then cover the wonton wrapper. Press

9. Cut the tomatoes into the lobster juice. Strain the lobster juice with a sieve and add 2 light cream sea salt butter to season. Heat and bring to a boil