Lobster Ravioli
A gourmet dish featuring delicate homemade ravioli filled with succulent lobster meat and creamy ricotta, served with a rich butter or tomato-based sauce.
Equipment
- Pasta Roller
- Ravioli Cutter
Ingredients
Pasta Dough
- 2 cups all-purpose flour for the pasta dough
- 3 eggs large
- 1 tbsp olive oil
- 1 pinch salt
Lobster Filling
- 1 lb lobster meat cooked and chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1/2 tsp lemon zest optional
- 2 tbsp fresh herbs parsley or chives, finely chopped
- 1 egg for sealing the ravioli
- flour for dusting
Instructions
- In a bowl, mix the all-purpose flour and salt. Create a well in the center and crack in the eggs. Add olive oil and mix.
- Gradually incorporate the flour and knead until smooth. Let the dough rest for 30 minutes.
- For the filling, chop the lobster meat finely. In a bowl, mix lobster meat, ricotta, Parmesan, lemon zest, and herbs. Season with salt and pepper.
- Roll out the pasta dough thinly. Place small spoonfuls of filling on one sheet, brush the edges with beaten egg, and cover with another sheet.
- Press the dough around each filling mound to remove air and cut the ravioli using a ravioli cutter or knife.
- Boil salted water and cook the ravioli for 3-5 minutes until they float. Remove with a slotted spoon.
- Serve with a sauce of your choice: tomato cream, brown butter with sage, or garlic white wine sauce.
Notes
For the best flavor, use fresh lobster. The filling can be made a day ahead and refrigerated. Freeze uncooked ravioli for later use.