Lobster Ravioli Recipe

Make the Dough

In a large bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into this well.

Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a mixing bowl, combine cooked lobster meat, ricotta cheese, grated Parmesan cheese, chopped chives, salt, and black pepper.

Mix the ingredients until well combined and set aside.

Make the Coulis

In a blender or food processor, combine the roasted red bell peppers, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.

Blend until smooth and adjust seasoning as necessary.

Roll and Fill the Ravioli

After the dough has rested, divide it into four pieces. Roll each piece out into thin sheets using a pasta maker or rolling pin.

Place small spoonfuls of the lobster filling onto one sheet, spacing them about 2 inches apart.

Moisten the edges of the pasta with water, then place another sheet of pasta over the filling. Press down to seal and cut out the ravioli.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.

Remove with a slotted spoon and serve immediately.

Drizzle the red pepper coulis over the ravioli before serving.