WINTER PARK, Fla. — Freshly made ravioli can be found in an unlikely place: a wine bar in a senior living community.
Patrick Tramontana, executive chef at Cru Quarters at The Mayflower in Winter Park, says cooking for seniors can be incredibly rewarding.
“They literally live here,” he says as he prepares the ingredients for the meal, “so we're together every day. They see us as part of their family, and we see the same.”
The chef shares his recipe for lobster ravioli, the likes of which you've never tasted before.
“When you cut into the ravioli, there are big chunks of lobster inside,” he says, without any pink mushy bits.
Cru Quarters is open to the public and reservations can be made on OpenTable.
Let's cook!
Cru Quarters Lobster Ravioli
material
- 1 pound lobster meat (cooked, sorted, and coarsely chopped)
- 4 ounces ricotta cheese
- 4 ounces shredded mozzarella
- 2 ounces Parmesan cheese
- 1 egg yolk per ravioli
- 2 teaspoons chopped basil
- Pinch of salt
- 1 small amount of pasta dough
- Egg wash (if needed)
direction
- In a large bowl, whisk together ricotta, mozzarella, Parmesan, basil, egg yolks, and salt until well combined.
- Then gently mix in the shredded lobster meat.
- Roll out the pasta dough into two equal length sheets and lightly brush with egg wash.
- Using a 1.5 ounce scoop, place the lobsters on the pasta sheets, spacing them 2 to 3 inches apart, then place another sheet on top, pressing the edges around the lobster filling, then use an appropriate cutter to cut out each ravioli.
