Lobster Ravioli (3) Recipe

Cooking Directions

1. 1

   Make the Ravioli Filling

   In a bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan cheese, garlic, salt, and black pepper. Mix until well combined.

2. 2

   Prepare the Ravioli

   Lay out the ravioli pasta sheets on a clean surface. Place a tablespoon of the lobster filling in the center of each sheet. Moisten the edges with water and fold the pasta over to create pockets. Press down to seal.

3. 3

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

4. 4

   Make the Creamy Pesto Sauce

   In a blender, combine basil leaves, pine nuts, olive oil, salt, and black pepper. Blend until smooth. Add heavy cream and blend again until creamy.

5. 5

   Prepare the Sun-Dried Tomato and Balsamic Reduction

   In a small saucepan, combine sun-dried tomatoes and balsamic vinegar. Simmer over medium heat until reduced by half, about 5-7 minutes.

6. 6

   Assemble the Dish

   On a plate, drizzle the creamy pesto sauce, arrange the cooked ravioli on top, and finish with the sun-dried tomato balsamic reduction.