Lobster Ravioli
Creamy, briny, and utterly luxurious, this Lobster Ravioli recipe is the kind of comfort food that feels special without being fussy.
Servings: 4 servings
Equipment
- Mixing Bowl
- Pasta Machine
- Rolling Pin
- Large Pot
- Skillet
- Ravioli Cutter
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Sifted if preferred
- 3 large Eggs Room temperature
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt Plus more for boiling water
Filling Ingredients
- 1 cup Cooked lobster meat Finely chopped
- 1/2 cup Ricotta cheese Well-drained
- 1/4 cup Grated Parmesan cheese Plus extra for serving
- 1 tablespoon Fresh chives Chopped
- 1 teaspoon Lemon zest Finely grated
Sauce Ingredients
- 4 tablespoons Unsalted butter
- 2 cloves Garlic Minced
- 1/2 cup Heavy cream
- 1/4 cup White wine Optional
Seasoning
- Salt and pepper To taste
Garnish
- Fresh parsley Chopped
Instructions
- Make the Ravioli Dough: 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 1/2 teaspoon salt. Gradually mix the eggs with the flour using a fork until a shaggy dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Prepare the Lobster Filling: In a mixing bowl, combine the finely chopped lobster meat, ricotta cheese, 1/4 cup grated Parmesan, chopped chives, lemon zest, and a pinch of salt and pepper. Mix gently until well combined but not totally smooth — you want a bit of texture. Set aside.
- Roll Out the Dough: Divide the rested dough into two portions. Using a pasta machine or a rolling pin, roll out each portion into a thin sheet about 1–2 mm thick. The dough should be thin but not translucent; if it tears, you rolled too thin.
- Assemble the Ravioli: Place small spoonfuls (about 1 teaspoon) of the lobster filling onto one sheet of dough, leaving about 2 inches between each mound. Brush a little water around each filling mound to help seal. Lay the second sheet of dough over the first and gently press around each filling mound to remove air and seal. Use a ravioli cutter or sharp knife to cut out individual ravioli. Press the edges firmly so they are well sealed.
- Cook the Ravioli: 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 and the pasta is tender. Use a slotted spoon to remove them carefully and set aside on a warm plate.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Pour in the white wine (if using) and let it reduce by half. Stir in the heavy cream and 1/4 cup Parmesan cheese. Cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Add the cooked ravioli to the sauce and gently toss to coat. Serve hot, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.
Notes
Ingredient substitutions: Swap half-and-half for heavy cream in a pinch, but the sauce will be slightly less rich. Use pre-cooked lobster or thawed frozen lobster meat to save time.