The Providence Journal / Sandor Bodo

Lori Coletta wrote:

“My husband’s absolute favorite dish is the Lobster Ravioli served at the Blue Grotto on Federal Hill. We are there often, every time noting the menu description. He has made several unsuccessful attempts to recreate the dish at home. I am hoping to obtain the recipe and present it to him for our anniversary. Any help you would provide would be appreciated.”

In a follow-up letter, Lori said it was both the ravioli and the sauce that make the dish. The ravioli are made in house at Blue Grotto, according to owner Michael Danahy.

“We found that it was a good way to separate ourselves,” he said.

That said, making your own ravioli can be a time consuming process, so making a larger batch while you’re at it always makes sense, he said. You can freeze them for a later dinner. This recipe is for 40 ravioli.

When it comes to making the ravioli, it’s important to pat dry the lobster meat as any moisture will cause the ravioli to come apart when boiling, he said. Freezing the ravioli before boiling them also helps keep them together.

It is also important that the lobster meat is minced so it mixes evenly with the ricotta for a smooth texture.

“If it’s in pieces, it will be a little lumpy, increasing the likelihood that the ravioli will come apart,” Danahy said.

I asked Danahy why there were two different kinds of lobster meat in the recipe. He said, “We actually buy minced lobster meat for most of the filling. This is probably not available to the public. We add the extra fresh lobster meat to add some texture and quality to the ravioli.”

The Blue Grotto Restaurant on Federal Hill at 210 Atwells Ave., has a new summer menu. New entrees include Pettini alla Griglia — grilled scallops served with a fresh fruit salsa, garnished with a garlic and red pepper sauce; Tilapia alla Francese — egg-dipped tilapia sautéed in a Grand Marnier sauce; Pesce Spada alla Griglia — grilled swordfish served with a fennel, golden raisin and pine nut compote; and Salmone con Prosciutto — prosciutto wrapped salmon, pan seared and served with a raspberry balsamic glaze.

BLUE GROTTO LOBSTER RAVIOLI1

BLUE GROTTO LOBSTER RAVIOLI

1 pound minced lobster meat (patted dry)

1/3 pound lobster pieces, diced

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon Old Bay Seasoning

8 ounces ricotta cheese

2 ounces roasted red peppers, cut in a small dice

1 ounce fresh basil, diced evenly

10 pasta sheets, 9 by 12 inches

Eggs for egg wash

Combine all ingredients, save for the pasta and refrigerate for 1 hour.

Using your favorite pasta sheets, cut 3-inch squares and egg wash one side. Scoop about 2 ounces filling into the middle and fold diagonally. Remove the excess air from inside and crimp the sides with a fork. Freezing them first decreases the likelihood they will fall apart while boiling.

Makes 40 ravioli.

BLUE GROTTO LOBSTER RAVIOLI SAUCE1

BLUE GROTTO LOBSTER RAVIOLI SAUCE

1 teaspoon corn oil

1 teaspoon chopped shallots

1 teaspoon minced garlic

1 cup heavy cream

1 cup crushed tomatoes

1/4 cup cream sherry

1 teaspoon fresh basil, julienned

1 tablespoon unsalted butter

3 ounces fresh cooked lobster meat

Salt and pepper

Heat oil in sauté pan. Add garlic and shallots and heat until slightly brown

Add cream sherry then crushed tomatoes heat for 1 minute

Add cream and reduce by one-third.

Add butter, fresh lobster meat, salt and pepper and heat for 1 minute

Toss with cooked ravioli and serve.

Serves 4.