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Fried lobster ravioli with red pepper cream sauce

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Dip me!

Who knew ravioli could be served as an appetizer? It can be in this awe-inspiring deep-fried starter.

Daily Flavor

Dip me!

Who knew ravioli could be served as an appetizer? It can be in this awe-inspiring deep-fried starter.

Fried lobster ravioli with a red pepper cream sauce

Fried lobster ravioli with red pepper cream sauce

Ingredients:

  • 1 package frozen lobster ravioli
  • 1 (12 ounce) jar roasted red peppers, drained
  • 1/2 cup toasted walnuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup whipping cream
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic, sauteed
  • 1 cup milk
  • 1-1/2 tablespoons lemon juice
  • Breadcrumbs

Directions:

  1. Parboil frozen lobster raviolis for eight minutes. While they cook, begin making red pepper cream sauce.
  2. In a food processor, mix roasted red peppers, walnuts, Parmesan cheese, olive oil and garlic until finely chopped.
  3. Transfer red pepper mixture into a large bowl and stir in whipping cream with salt and pepper to taste. Heat sauce on the stove, be careful not to boil. When heated, set aside.
  4. In a separate bowl, make homemade buttermilk by mixing the milk and lemon juice and let it sit for 15 minutes.
  5. When done boiling, drain the raviolis, dab dry with a paper towel, dip them in the buttermilk, then coat them in breadcrumbs.
  6. Fry the coated raviolis on medium-high heat in 320 degree F olive oil for about one and one-half minutes on both sides.
  7. Allow them to sit for a few minutes to set, and sprinkle with cheese.
  8. Dip in roasted red pepper cream sauce.

More seafood ideas

Grilled oysters with herbed garlic butter
Seafood stew recipe
Grilled shrimp kabobs

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