Lobster Ravioli Recipe
Fresh pasta filled with lobster, ricotta, and parmesan, tossed in creamy tomato sauce with Calabrian peppers.
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
- 2
Filling
- 3
Prepare the Filling
In a bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan, lemon juice, salt, and black pepper. Mix until well combined and set aside.
Assembly
- 4
Roll the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 5
Fill and Shape Ravioli
Place small mounds of the filling (about 1 tablespoon) about 1 inch apart on one sheet of pasta. Moisten the edges with water, then lay another sheet of pasta over the top. Press down to seal and cut into squares or circles.
Sauce
- 6
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Tomatoes and Cream
Stir in the crushed tomatoes and heavy cream. Season with Calabrian peppers, salt, and black pepper. Simmer for about 10 minutes until the sauce thickens slightly.
- 8
Finish the Sauce
Stir in the fresh basil just before serving.
Cook and Serve
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-5 minutes, or until they float to the surface and are tender.
- 10
Combine and Serve
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sauce. Gently toss to combine. Serve hot, garnished with additional Parmesan and fresh basil if desired.