Lobster Stuffed Ravioli Recipe
served with lobster cream sauce and fresh spinach
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Ingredients
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Ravioli Dough
Lobster Filling
Lobster Cream Sauce
Fresh Spinach
Method
Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs and olive oil. Mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Lobster Filling
- 3
Make the Filling
In a bowl, mix together the cooked lobster meat, ricotta cheese, Parmesan cheese, lemon juice, salt, and black pepper until well combined.
Lobster Cream Sauce
- 4
- 5
Add Cream and Lobster
Stir in the heavy cream and chopped lobster meat. Season with salt and black pepper. Simmer for about 5-7 minutes until slightly thickened. Stir in the chopped parsley just before serving.
Fresh Spinach
- 6
- 7
Add Spinach
Add the fresh spinach, season with salt and black pepper. Cook until wilted, about 3-4 minutes. Remove from heat.
Assembly
- 8
Fill and Cut Ravioli
Roll out the rested dough into thin sheets. Place small spoonfuls of lobster filling on one sheet, leaving space between each. Place another sheet on top and press down around the filling to seal. Cut into individual ravioli.
- 9
Cook Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-5 minutes until they float to the top. Remove with a slotted spoon.
- 10
Serve
Plate the cooked ravioli, top with lobster cream sauce, and serve alongside sautéed spinach.