Lobster Ravioli Recipe
Striped lobster ravioli with diced tomatoes and scallions in an orange cream sauce.
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Ingredients
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Pasta Dough
Lobster Filling
Orange Cream Sauce
Method
Pasta Dough Preparation
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, beat the eggs lightly and gradually incorporate the flour until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
Lobster Filling Preparation
Prepare the Filling
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, lemon zest, chives, and salt. Mix until well combined and set aside.
Ravioli Assembly
Roll Out the Dough
After the dough has rested, divide it into quarters. Roll out each piece on a floured surface or using a pasta machine until thin.
Form the Ravioli
Place small mounds of lobster filling about 1 inch apart on half of the rolled dough. Fold the other half of the dough over the filling and press down to seal, making sure to remove any air pockets. Cut out the ravioli using a pastry cutter or knife.
Orange Cream Sauce Preparation
Cook the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute. Pour in the heavy cream and fresh orange juice, stirring to combine. Let it simmer for about 5 minutes until slightly thickened.
Add Tomatoes and Scallions
Add the diced tomatoes, scallions, salt, and black pepper to the cream sauce. Cook for an additional 2-3 minutes, until the scallions are tender.
Cooking the Ravioli
Boil the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli gently and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Combine with Sauce
Add the cooked ravioli to the orange cream sauce and gently toss to coat. Serve immediately.