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If you find yourself in the port city of Chittagong, Bangladesh, then you must dine at Regalo's. This rich seafood ravioli isn't on the menu anymore (so you can only get that here!) but anything you try there will be amazing.
serves/makes:
ready in:
1-2 hrs
2 reviews
ingredients
Lobster Filling
8 ounces cooked fresh lobster meat, chopped
2 teaspoons chopped fresh mango
1 1/2 teaspoon heavy cream
1 1/2 tablespoon ricotta cheese
1 large egg yolk
salt and black pepper, to taste
Pink Sauce
1/4 cup olive oil
9 cloves garlic, peeled and finely chopped
6 ripe tomatoes, seeded and chopped
10 fresh basil leaves, julienned
1/4 cup heavy cream
1/2 cup fresh-grated Parmesan cheese
salt and black pepper, to taste
Stuffed Ravioli
1 large egg
1 tablespoon water
24 (3-by-3-inch) wonton wrappers
directions
For the filling: Combine the lobster, mango, cream, ricotta, egg yolk, salt, and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Place in a covered container and refrigerate for one hour.
For the sauce: Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, for 3 minutes or until it just begins to brown (do not let it burn). Stir in the tomatoes, basil, and cream. Bring the sauce to a simmer then reduce the heat to medium-low. Let the sauce cook for 2 minutes.
Stir the parmesan cheese into the sauce and season with salt and pepper as desired. Turn off the heat.
To assemble the ravioli: Whisk together the egg and water until smooth. Spoon a tablespoon of the filling in the center of half of the wonton wrappers. Brush the edges of the wrappers with the egg wash. Top each wrapper with another wonton wrapper and seal the edges with a fork, pressing out any air around the filling as you seal them. This can be made ahead of time up until this point. Cover tightly and refrigerate until ready to cook.
Bring a large pot of salted water to a boil. Add the wontons, in batches if needed, and cook for 5-7 minutes or until tender. Drain well.
Place the cooked ravioli in individual serving bowls. Top with the pink sauce and serve immediately.
recipe tips
For added flavor, try adding a splash of white wine to the sauce.
If you want a bit of heat, add a pinch of crushed red pepper flakes to the filling or sauce.
Try different herbs like parsley or thyme in the filling or sauce for variety.
common recipe questions
Can I use frozen lobster meat for the filling?
Yes, you can use frozen lobster meat. Just make sure it's fully thawed and drained of any excess moisture before chopping and using it in the filling.
Is there a substitute for mango in the filling?
If mango is not available or you prefer a different flavor, you can omit it or substitute it with another fruit like peach or pineapple for a similar sweet contrast.
Can I make the ravioli dough from scratch instead of using wonton wrappers?
If you prefer homemade ravioli dough, you can make a simple pasta dough with flour, eggs, and a pinch of salt, rolled thin and cut into squares.
Can I prepare the ravioli in advance?
Yes, you can assemble the ravioli and store them in the refrigerator, covered, for a few hours before cooking. They can also be frozen on a baking sheet and then transferred to a freezer bag for longer storage.
What's the best way to reheat leftover ravioli?
Reheat leftover ravioli gently in a skillet with a bit of sauce or in the microwave, covered, to prevent them from drying out.
Can I use canned tomatoes for the sauce?
Yes, you can use canned tomatoes. Choose high-quality canned diced or crushed tomatoes as a substitute for fresh tomatoes. Make sure they are well drained.
Is there a way to make the pink sauce less creamy?
To make the sauce less creamy, reduce the amount of heavy cream or substitute it with a lighter cream or milk.
nutrition data
620 calories, 20 grams fat, 83 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
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Ryan N. REVIEW:
June 8, 2020Was very tasty, though the sauce didn't look like the image for me, as the chopped tomatoes didn't break down.Next time I might try putting the seeded tomatoes briefly in the food processor for much smaller pieces.
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Guest REVIEW:
June 2, 2020My go to pink sauce. Absolutely delicious
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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