Submitted by: Rick Skoglund, Samoset Resort

See more like this in: Entrees, Maine Lobster Chef of the Year 2009

Serving Information

(7 servings)


For the Ravioli:

1 lb Peeled, roughly chopped butternut squash
4 oz Mascarpone cheese
1 oz Roasted garlic
1 oz Brown sugar
1 Tbl. Salt
pinch white pepper
1 egg, beaten
17.5 oz cooked lobster meat
70 Wonton wrappers

1.Pre-heat oven to 375 degrees, bring 2 qts of salted water to a simmer.
2. Cover garlic with olive oil in a shallow pan, wrap in tin foil and cook for 25-30 minutes or until soft and golden brown.
3. Add chopped squash to simmering water; simmer 8-10 minutes until squash is tender
4. Drain, add butternut to a mixing bowl with the remaining ingredients.
5. Mix filling until incorporated.
6. Lay out half the wontons on a dry surface, measure ¾ Tbl. for the center of each ravioli. Add ½ oz of lobster to the center with butternut filling. Dip a finger into the beaten egg, and trace the edges of the wrapper. Place one of the remaining wrappers over the top, seal tightly along the edges. Use a 2 ½-inch circular cutter to shape the ravioli.
7. Steam or simmer ravioli for 5 minutes.


Balsamic Pomegranate Reduction
Yield: ½ cup
¼ c. 2-year aged balsamic
¼ c. Mirin
¼ c. Pomegranate Juice
¼ c. Sugar
 
1. Add all ingredients to a small saucepot, stir mixture well.
2. Bring to a boil.
3. Lower heat to a simmer, stirring every few minutes until the mixture has reduced by half.
4. Allow to cool before serving. 

Salad Assembly:

1. Pick, wash and dry 7 cups of fresh spinach leaves. Place in a large mixing bowl.
2. Reserve 1 Tbl. of balsamic reduction for garnish.
3. Toss remainder of reduction with spinach leaves.

Plating:

1. Place 1 cup of salad mixture in the center of plate.
2. Arrange 5 ravioli evenly around salad.
3. Drizzle some of the reserved reduction onto each plate, and serve.