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Lobster Ravioli

Delightful lobster ravioli wrapped in silky homemade pasta, perfect for impressing dinner guests or indulging yourself.
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta Dough
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 large egg yolk
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp water (if needed)
Filling
  • 1.5 cups cooked lobster meat, finely chopped Fresh lobster is preferred.
  • 0.25 cups mascarpone cheese
  • 1 tbsp ricotta cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon or basil, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp Dijon mustard (optional)
Sauce
  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 0.5 cups seafood or chicken stock
  • 0.25 cups white wine
  • 0.5 cups heavy cream (optional for a creamy sauce)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh basil or parsley, chopped

Method
 

Preparation
  1. Make the Dough: On a clean surface, create a mound with the flour and make a well in the center. Add the eggs, yolk, salt, and olive oil.
  2. Mix and Knead: Gradually mix with a fork, then knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
  3. Combine Ingredients: In a bowl, mix the lobster meat, mascarpone, ricotta, lemon zest, chives, tarragon, salt, and pepper.
  4. Chill the Filling: Refrigerate for 20 minutes to firm it up for easier handling.
Assembly
  1. Roll Out the Pasta: Use a pasta machine or rolling pin to roll the dough into thin sheets (about 1/16 inch thick).
  2. Fill the Ravioli: Place small spoonfuls of the lobster filling on one sheet, leaving 1-inch gaps. Cover with another sheet and press around the filling to seal.
  3. Cut the Ravioli: Use a ravioli cutter or sharp knife to shape individual ravioli.
Cooking
  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook the Ravioli: Drop them in and cook for 2-3 minutes, or until they float to the top.
Sauce Preparation
  1. Sauté Shallots and Garlic: In a pan, melt butter over medium heat, add shallots and garlic, cooking until soft.
  2. Deglaze with Wine and Stock: Pour in the white wine and seafood stock, simmer for 3-4 minutes.
  3. Finish the Sauce: Stir in lemon juice, herbs, and cream (if using).
Serving
  1. Toss Ravioli in the Sauce: Gently coat the cooked ravioli with the sauce.
  2. Garnish and Serve: Plate with extra fresh herbs and a drizzle of butter sauce.

Notes

Quality lobster is key for the best flavor; don't overstuff the ravioli to prevent bursting during cooking.