Lobster and Crab Ravioli in Marinara Sauce
by Cecelia Heer
(Bayonne, New Jersey)
Dabbling in the Kitchen
INGREDIENTS1 Tbsp of sweet butter
1 Tbsp extra virgin olive oil
5-6 minced garlic cloves
3-4 anchovy fillets
2 28-oz cans whole tomatoes, preferably San Marzano, drained
1 28-oz can of tomato puree
1 cup of full-bodied red wine, such as cabernet sauvignon
1 cup of water
2 Tablespoons fresh oregano
1/2 c. cut fresh parsley
12 lobster ravioli
12 crab ravioli
1/2 cup shredded basil
1/2 pound medium shrimp
2-4 Alaskan king crab legs – steamed and cooked
Combine butter and oil, add garlic until fragrant, then anchovies and allow them to dissolve.
Add tomatoes, puree, wine, water, oregano, and parsley.
Mix together and cook until boiling, then simmer for about 1/2 hour.
Add shrimp and cook until done, Add crab legs and cook until heated through.
Toss in shredded basil.
Separately, boil both the lobster and crab raviolis.
Drain raviolis and combine on plate; top with sauce & shrimp and crab legs.
Left over sauce can be frozen
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