Lobster Ravioli
Lobster ravioli is a luxurious dish that combines tender pasta with a rich, creamy lobster filling. Perfect for special occasions or a gourmet dinner at home, this recipe will impress your guests with its elegance and flavor.
Servings: 4 servings
Equipment
- Mixing Bowl
- Pasta Machine
- Large Pot
- Skillet
- Ravioli Cutter
Ingredients
Ravioli Dough
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
Lobster Filling
- 1 cup Cooked lobster meat, finely chopped
- 1/2 cup Ricotta cheese
- 1/4 cup Grated Parmesan cheese
- 1 tablespoon Fresh chives, chopped
- 1 teaspoon Lemon zest
Sauce
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup White wine (optional)
- 1/4 cup Grated Parmesan cheese
Seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt. Gradually mix the eggs with the flour using a fork until a dough forms. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- In a mixing bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, chives, lemon zest, salt, and pepper. Mix until well combined. Set aside.
- Divide the rested dough into two portions. Roll out each portion into a thin sheet using a pasta machine or a rolling pin. The dough should be thin but not translucent.
- Place small spoonfuls of the lobster filling onto one sheet of dough, leaving about 2 inches between each. Brush a little water around the filling to help seal the ravioli. Place the second sheet of dough over the first and gently press around the filling to seal. Use a ravioli cutter or knife to cut out individual ravioli. Make sure the edges are well sealed.
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine (if using) and let it reduce by half. Stir in the heavy cream and Parmesan cheese. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Add the cooked ravioli to the sauce, gently tossing to coat. Serve the lobster ravioli hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.
Notes
For the best flavor, use fresh lobster meat. Make sure the ravioli edges are well-sealed to prevent them from opening during cooking. Fresh ravioli cooks quickly, so watch them carefully to avoid overcooking.