Ravioli di Aragosta Recipe
Ravioli di Aragosta is a type of Italian pasta filled with a mixture of lobster meat and ricotta cheese. Typically served in a luxurious sauce, this dish combines the sweetness of lobster with the creaminess of cheese, creating a rich and savory experience. Here's how to make it at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli and Sauce Ingredients
Method
Preparation Steps
Make the Dough
In a large bowl, combine flour and salt. Create a well in the center, add the egg and olive oil. Gradually mix the flour into the egg mixture until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Cover and let rest for 30 minutes.
Prepare the Filling
In another bowl, mix the chopped lobster meat and ricotta cheese. Season with salt and pepper to taste.
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
Fill the Ravioli
Place small spoonfuls of the lobster filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then place another sheet of pasta on top. Press to seal and cut into squares.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the top. Remove with a slotted spoon and set aside.
Make the Vodka Sauce
In a skillet over medium heat, sauté garlic in olive oil until fragrant. Pour in the vodka and let it reduce by half. Stir in the tomato sauce and heavy cream, simmer for 5 minutes until slightly thickened. Add salt, pepper, and basil.
Combine and Serve
Add the cooked ravioli to the skillet with the vodka sauce. Gently toss to coat. Serve hot, topped with grated Parmesan cheese and fresh basil.
