Lobster Ravioli Recipe
Make Lobster Ravioli Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Lobster Filling
Brown Butter Sage Sauce
Assembly & Cooking
Method
Pasta Dough
- 1
Make the dough
On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Crack the 3 large eggs and 1 extra yolk into the well, add 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Using a fork, gently whisk the eggs while gradually incorporating a bit of flour from the inner wall of the well. Continue until the mixture begins to thicken, then use your hands to bring the dough together into a shaggy ball.
- 2
Knead and rest
Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky (add a pinch of flour only if excessively sticky). Shape into a disk, wrap tightly in plastic wrap, and let rest at room temperature for 30–45 minutes to relax the gluten.
- 3
Rolling
Divide the dough into 4 pieces. Keep pieces you are not working with covered. Lightly dust a surface and roll each piece into thin sheets with a pasta machine or rolling pin to about 1.5–2 mm thickness (pasta machine setting 5–6 then 7–8 depending on machine). Lay sheets on a lightly floured surface or parchment, dusting lightly to prevent sticking.
Lobster Filling
- 4
Prepare lobster
If using pre-cooked lobster, check for shells and finely chop meat into small 1/4" pieces. If using raw lobster tails, poach or steam until just cooked through (about 6–8 minutes depending on size), cool, and chop. Pat the chopped lobster lightly with paper towel to remove excess moisture.
- 5
Combine filling ingredients
In a bowl combine 12 oz chopped lobster, 3 oz whole-milk ricotta, 2 tbsp mascarpone, 2 tbsp grated Parmigiano-Reggiano, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp finely snipped chives, 1 tsp chopped tarragon (optional), 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper and a pinch (1/8 tsp) cayenne if using. Mix gently until evenly combined but not puréed — you want discernible pieces of lobster. Taste and adjust seasoning.
- 6
Portion filling
Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped (or use a teaspoon). Keep refrigerated until ready to assemble.
Assembling Ravioli
- 7
- 8
Portion filling onto sheet
Pipe or spoon about 1 teaspoon (roughly 12–14 g) of lobster filling for each ravioli, placing mounds 1-1.5 inches apart. Do not overfill; filling should be compact and not reach the edges.
- 9
Seal ravioli
Lay a second pasta sheet over the first. Press gently around each mound to expel trapped air, then press edges firmly to seal. Use a ravioli cutter, pastry wheel, or a sharp knife to cut individual ravioli. If desired, crimp the edges with a fork to ensure a tight seal. Lightly dust finished ravioli with flour and place on a tray in a single layer, covered with a kitchen towel (not touching) until cooking.
Cook & Sauce
- 10
Bring pasta water to a boil
In a large pot bring 4–5 quarts (or enough) of water to a rolling boil and add 1 tablespoon salt. Stir to dissolve.
- 11
Cook ravioli
Gently lower ravioli into the boiling water in batches to avoid crowding. Cook fresh ravioli 2–3 minutes, until they float and the pasta is tender but still holds shape. Use a slotted spoon to transfer cooked ravioli to a warm plate or directly to the sauce pan with brown butter sage (see next step).
- 12
Make brown butter sage sauce
While pasta cooks, melt 6 tbsp unsalted butter in a wide sauté pan over medium heat. Swirl occasionally until butter foams and the milk solids begin to turn golden brown and give a nutty aroma (3–6 minutes). Lower heat to medium-low. Add 12 fresh sage leaves and fry briefly until crisp and fragrant (about 30–45 seconds). Remove pan from heat and stir in 1 tsp fresh lemon juice, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. For a glossy finish, stir in 1 tsp extra-virgin olive oil if desired.
- 13
- 14
Serve
Plate 6–8 ravioli per person (depending on size). Spoon any remaining brown butter and crisp sage leaves over the top. Finish each plate with 2 tbsp grated Parmigiano-Reggiano and a grind of fresh black pepper. Serve immediately.