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Homemade Whole Wheat Lobster Ravioli with Macadamia Nut Pesto

Lobster or Shrimp Ravioli Filling

½ pound par-cooked shrimp or fresh Maine lobster meat. Mixed little bits & pieces.
3 Tbs. Butter
¼ cup red finely diced red onion
2 Tbs. Finely diced red pepper
¼ cup Parmesan cheese
some FRESH herbs (oregano, thyme, or basil)
ricotta cheese
salt and pepper

Sautee onions in butter, add red pepper and cook until softened. Remove from heat and toss with shellfish, herbs and Parmesan cheese, salt & pepper. Place a half teaspoon in center of each ravioli, top with a teaspoon of shellfish filling, close as above.

Macadamia Nut Pesto

In blender mix two cups fresh basil, 3 or more cloves garlic, ½ cup olive oil, ½ cup Parmesan, ½ cup macadamia nuts, salt, pepper, and a capful of white wine vinegar (helps preserve green color).

Heat in sautee pan, finish with some cream, pour over pasta, garnish with fresh basil leaf.

Pasta:

2 cups whole wheat flour
5 eggs, beaten
2 tablespoons olive oil
cracked pepper
½ teaspoon salt
splash of water

Place dry ingredients into mixer on dough setting, slowly add eggs and oil, watch as dough forms, and add water sufficient for all the flour to incorporate. If dough gets too wet, toss in flour as needed. Let dough mix until silky looking, and elastic when pulled. Roll into baseball sized balls, wrap and let set for at least a half hour, or place in refrigerator.

On floured surface, roll out dough, and use a ring cutter to shape your ravioli. Place filling carefully in the center leaving at least ½ inch clear from the edges. Drape other side and press with your fingers, and then crimp with a fork. Be careful to seal them tight, or the filling will boil out. You can use immediately, or freeze until ready.

As an alternative to ravioli, you can hand cut the rolled out pasta into noodles, as thick or thin as you desire. Let air dry for several hours, and store in plastic containers.

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