Lobster, Shrimp, & Scallop Ravioli with Zucchini, Limoncello Beurre Blanc and Dust
'Limoncello' is a popular Italian liqueur made from the zest of Nostrano verity lemons produced primarily in Sorrento, Italy. It is served primarily as an 'amaro' a type of drink that classifies both 'digestifs' or 'aperitifs' together. Both drink types are used to either enhance the appetite before a meal or aide digestion.
Ingredients
- 32 ravioli
- 2 small zucchini (shaved)
- ½ lemon juice (zest reserved)
- 1/3 cup Limoncello Liqueur
- 1 small shallot (minced)
- 1 lb butter at room temperature
- 3 tbsp extra virgin olive oil
- 1 small bunch of fresh Mint
- TT salt and pepper
Directions
Sauté shallots with 1 tbsp of butter. Cook until soft. Transfer to a double boiler. Add lemon juice and Limoncello, reduce by half then add the rest of the butter 1 tbsp at a time. Whisk butter until dissolved and frothy. Season and keep at room temperature. Quickly blanch zucchini then shock in cold water and pat dry. Flash fry zucchini and season. Flash fry mint leaves, pat dry and pulse until pulverized. Serve hot ravioli with zucchini, limoncello beurre blanc and mint dust.
