Lobster Ravioli Recipe
Local Tomato Relish, Wild Chanterelle Mushrooms, Lobster and Cognac Cream
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 Dough
Lobster Filling
Tomato Relish
Cognac Cream Sauce
Method
Prepare Ravioli Dough
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare Lobster Filling
- 3
Mix Filling Ingredients
In a bowl, combine the chopped lobster, ricotta, Parmesan, chives, lemon zest, salt, and black pepper. Mix well and set aside.
Prepare Tomato Relish
- 4
Combine Ingredients
In a bowl, mix the diced tomatoes, red onion, basil, olive oil, balsamic vinegar, salt, and black pepper. Set aside to allow flavors to meld.
Prepare Cognac Cream Sauce
- 5
- 6
Deglaze with Cognac
Carefully add the cognac to the pan and allow it to cook off for about 2 minutes. Be cautious as it may flame up.
- 7
Add Cream
Stir in the heavy cream, salt, and black pepper. Simmer for about 5 minutes until the sauce thickens slightly.
Assemble and Cook Ravioli
- 8
Roll Out Dough
After resting, roll out the dough into thin sheets using a pasta machine or rolling pin.
- 9
Form Ravioli
Cut the dough into squares, place a spoonful of lobster filling in the center of each square, and fold over to seal. Press edges with a fork to ensure they are sealed.
- 10
Cook Ravioli
In a large pot of boiling salted water, cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serve
- 11
Plate the Dish
On each plate, place a portion of tomato relish, top with the cooked ravioli, and drizzle with cognac cream sauce. Garnish with additional chives if desired.