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Hale Aina Cookbook: Island Harvest

Throw a great dinner party with six gourmet recipes from Hale Aina Award-winning chefs.


(page 5 of 6)

Keahole Lobster Ravioli with Goat Cheese, Roasted Garlic Cream and Pesto

Serves 4  

Tango Contemporary Cafe

2009 Hale Aina Award, Gold, Best New Oahu Restaurant


Don’t let the length of this recipe scare you; it’s composed of contemplative tasks like plucking basil leaves and stirring sauce. You can make the pesto ahead, the garlic cream is not hard to put together, and then all that’s before you is some chopping, mixing and playing with pasta: an unhurried way to achieve an eyebrow-raising level of culinary elegance.

Locally grown: Herbs (basil, parsley, chives), shallots, Maui onions, Keahole lobsters, Hawaii Island Goat Dairy goat cheese, eggs.

Photo by: Monte Costa

For the Pesto
1     cup packed fresh basil leaves
½  cup packed fresh parsley
4    cloves fresh garlic, peeled
¼  cup pine nuts
1     cup olive oil
2     tablespoons Parmesan cheese
Salt and freshly ground black pepper

For the Roasted Garlic Cream
1     cup white wine
1     tablespoon minced shallots
½   cup chicken stock
1     bay leaf
¼   cup heavy cream
1     teaspoon roasted garlic paste
Salt and freshly ground black pepper

For the Ravioli
1     tablespoon butter
1     tablespoon finely diced Maui onion
2     tablespoons finely diced red bell pepper
2     tablespoons finely diced green bell pepper
1     clove garlic, finely minced
2     Keahole lobsters, cooked, shelled and finely diced
4     ounces goat cheese
1     tablespoon finely minced chives
2     eggs
Salt and freshly ground black pepper
Fresh pasta sheets (cut into 3-inch rounds)


Photo by: Monte Costa

TIP: If pasta sheets are not available, round won-ton wrappers will work, too.

1. Make the pesto:

Place all ingredients in a blender and blend to a smooth paste.

2. Make the roasted garlic cream:

Place white wine, shallots, stock and bay leaf in a small saucepan and bring to a boil over medium-high heat, simmering until mixture is reduced by half. Add the cream, and reduce by half again. Blend in garlic paste, and season with salt and pepper to taste.

3. Assemble the filling:

Melt butter in a sauté pan over medium-high heat. Add onion, bell pepper and garlic, and cook. Transfer cooled onion mixture to a bowl. Add the lobster, goat cheese and chives, and mix together. Season with salt and pepper. Beat one egg and fold into lobster mixture.

4. Make the ravioli:

Beat remaining egg and brush on pasta sheets. Place a tablespoon of filling on each sheet, top with another sheet and press edges together tightly. Set aside until ready to cook. Bring salted water to a boil in a deep pan. Cook ravioli for a few minutes; when they float, they’re ready. Remove with a slotted spoon and transfer to a serving dish. Top generously with roasted garlic cream, and garnish—just a Jackson Pollock flourish—with pesto.



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Honolulu Magazine February 2018
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