with the Chef in Mind!
                      Inventive, Prepared, Delicious                      


  • ½ lb (227 g) Raw Lobster Leg Meat
  • 1 lb (454 g) Fresh Pasta, rolled into sheets
  • 3 cups (750 ml) Wild Mushrooms, (Portobello,
  • shitake, button, chanterelle) chopped
  • 2 cups (500 ml) 35 % Cream
  • ¼ cup (60 ml) Mascarpone Cheese
  • 1 whole Onion, sliced
  • 2 whole Shallots, minced
  • 2 whole Eggs, beaten
  • 4 tbsp (60 ml) Olive Oil
  • 2 tbsp (30 ml) Parmesan Cheese, grated
  • 2 tbsp (30 ml) Fresh Parsley, chopped
  • 1 tbsp (15 ml) Brandy
  • 2 tbsp (30 ml) Fresh Thyme, chopped
  • 3 cloves Garlic, minced
  • to taste Truffle Oil
  • to taste Salt
  • to taste Cracked Black Pepper

  • Heat 2 tbsp olive oil in sauté pan, add shallots and sweat for 2-3 minutes.
  • Add the garlic allow to cook then add mushrooms. Deglaze with brandy, reduce then add thyme, salt and pepper.
  • Continue cooking over medium-low heat until mushrooms are cooked 3-5 minutes and resembles duxelles.
  • Allow mixture to cool slightly then fold in mascarpone cheese and lobster legs.
  • On a clean, lightly floured surface lay out a sheet of pasta. With a round tablespoon measure
  • place some of the mushroom mixture onto the pasta spacing them 1 ½ inches apart.
  • Lightly brush beaten eggs around the mushrooms. If the dough is wide enough you can fold it over, or if it’s thinner in width, center the mushroom spacing and add a top sheet.
  • Start at the center and gently compress around the filling to push out any air. Cut into desired shape and size.
  • Place raviolis onto a sheet pan lined with parchment paper; repeat until all the raviolis have been made.

Method for Serving
  • Heat remaining 2 tbsp olive oil. Add sliced onions and caramelize.
  • Add cream and a few sprigs of fresh thyme and simmer until reduced by half.
  • Season with salt and cracked black pepper.
  • Bring a large pot of salted water to boil and cook raviolis for 2 to 3 minutes. Remove from the water and drain.
  • Coat raviolis with cream sauce, season with truffle oil and serve immediately with creamed leeks.

Chefs Tip
Dried mushrooms can be used for this recipe as well. Just be sure to soak the mushrooms in water before using.

Creamed Leeks

  • 2 whole Leeks, sliced thinly
  • ½ cup (125 ml) Cream
  • ½ cup (125 ml) Bacon, chopped
  • 2 cloves Garlic, minced
  • TT Cracked Black Pepper

  • Cook bacon until half done, add the leeks and garlic to the pan and let soften for 5-6 minutes.
  • Add the cream and continue to simmer until thick, about 5-7 minutes.
  • Stir occasionally.
  • Season with pepper and serve.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
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