Lobster Ravioli Recipe
Lobster ravioli with roasted tomatoes and brandy cream sauce.
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Ingredients
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Pasta Dough
Lobster Filling
Brandy Cream Sauce
Roasted Tomatoes
Method
Pasta Dough Preparation
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center, add the eggs, and gradually mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Lobster Filling
Prepare the Filling
In a bowl, combine the chopped lobster, ricotta, Parmesan, lemon zest, salt, and pepper. Mix well and set aside.
Roasted Tomatoes
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until blistered.
Assembly and Cooking
Assemble Ravioli
Roll out the pasta dough into thin sheets. Place small mounds of the lobster filling on one sheet, brush around the filling with water, and cover with another sheet of pasta. Press to seal and cut into squares.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 4-5 minutes until they float. Remove with a slotted spoon and set aside.
Brandy Cream Sauce
Prepare the Sauce
In a saucepan, melt the butter over medium heat. Add the shallots and sauté until softened. Add the brandy and simmer until reduced by half. Stir in the heavy cream and season with salt and pepper. Simmer until slightly thickened.
Serving
Serve
Plate the ravioli, drizzle with the brandy cream sauce, and top with roasted tomatoes. Enjoy!