So not to spoil the exciting news, but we’re testing recipes for our very first (brace yourslef…) lobster ravioli, and as you can imagine, testing recipes means a whole lot of tasting. For this ravioli, that meant finding the perfect balance of lobster to ricotta so that the lobster taste can shine while maintaining a nice creamy texture for the center of the ravioli. I also added a bit of freshly chopped parsley, a bit of lemon zest, and a pinch of cayenne pepper. So without heading to JP to make the actual ravioli, what were we to do with the filling? Cheesy lobster isn’t something you can transform into too many things, but we sure tried and can safetly say, succeeded. For the first night, we smeared this delicious ricotta and lobster filling on thick slices of toasted sourdough bread rubbed with a bit of garlic staright out of the toaster and topped with a tomato. The second night, we did pretty much the same thing on sweet potato rolls from the Flora bakery. The 3rd night, it took a bit more effort to try to transform the cheesy lobster mixture because quite frankly, eating cheesy lobster filling 3 days in a row borders on overkill. And so I tried my hand on a classic dish that cooks turn to weekly for its versatility, ease and speed yet strangely enough I had never tried making myself– frittata. So there you have it, the perfect way to use up pretty much anything in the fridge, but ricotta and lobster certainly played a starring role. To recreate this meal at home, use a heavy bottomed nonstick pan with a metal handle (plastic will melt). Heat on the stove top, add olive oil and/or butter and sautee any vegetables until almost cooked through. For this dish, I used onions and zucchini. When the veggies were soft and golden brown, I dolloped the cheese & lobster filling on top, poured in 6 beaten eggs and a bit of leftover pesto and let the eggs cook for a minute or two until slightly set. Next just slide the pan under the broiler for about 5 minutes or until the egg mixture starts to puff up and turn golden brown and voila, dinner! Slide the frittata onto a platter, allow to cool for a few minutes, slice and enjoy. Frittatas can be made with pretty much anything you have in the fridge and are delicious eaten both hot and cold. Try it out with whatever leftover farmers market goodies you have on hand, use fresh local eggs and I promise you won’t be disappointed.
Nella Pasta
leighffoster
