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Lobster Ravioli Recipe

Name: City Winery St. Louis Lobster Ravioli Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 0.5 cups semolina flour; 3 to taste large eggs; 1 to taste extra egg yolk; 1 tbs olive oil; 0.5 tsp fine sea salt; 10 oz cooked lobster meat, finely chopped; 0.75 cups ricotta cheese, whole-milk; 2 tbs mascarpone or cream cheese; 0.25 cups parmesan cheese, finely grated; 1 tsp lemon zest; 1 tbs fresh chives, finely chopped; 1 tsp fresh tarragon, chopped; 0.5 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 1 large egg white (for binding); 6 tbs unsalted butter; 2 tbs fresh lemon juice; 1 tsp lemon zest; 2 tbs dry white wine (optional); 1 tbs fresh parsley, chopped; 1 tbs fresh chives, chopped; 0.25 tsp fine sea salt; 0.125 tsp freshly ground black pepper; 0.25 cups all-purpose flour (for dusting); 2 tsp semolina (for dusting, optional); 1 large egg (beaten, for sealing); 1 tbs kosher salt (for boiling water); 0.25 cups grated parmesan (for serving)

Inspired by City Winery St. Louis

Time1h 30m

Serves4

Make Lobster Ravioli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fresh Pasta Dough

2 cups 00 bread flour

1/2 cups semolina flour

3 to taste Large eggs

1 to taste extra egg yolk

1 tbs olive oil

1/2 tsp fine sea salt

Lobster Filling

10 oz cooked lobster meat, finely chopped

3/4 cups ricotta cheese, whole-milk

2 tbs mascarpone or cream cheese

1/4 cups parmesan cheese, finely grated

1 tsp Lemon zest

1 tbs fresh chives, finely chopped

1 tsp fresh tarragon, chopped

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1 large egg white (for binding)

Brown Butter Lemon Sauce

6 tbs Unsalted butter

2 tbs fresh lemon juice

1 tsp Lemon zest

2 tbs dry white wine (optional)

1 tbs Fresh parsley, chopped

1 tbs fresh chives, chopped

1/4 tsp fine sea salt

1/8 tsp freshly ground black pepper

Assembly & Finishing

1/4 cups all-purpose flour (for dusting)

2 tsp semolina (for dusting, optional)

1 large egg (beaten, for sealing)

1 tbs kosher salt (for boiling water)

1/4 cups grated parmesan (for serving)

Method

Fresh Pasta Dough

Make and rest dough

Mound the all-purpose and semolina flours on a clean work surface, make a large well in the center. Crack the 3 eggs and extra yolk into the well, add olive oil and 1/2 tsp salt. Using a fork, gradually incorporate flour from the inner walls into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth, elastic and slightly tacky; add a teaspoon of water or small dusting of flour if needed to achieve consistency. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Roll pasta

After resting, divide the dough into 3 equal pieces. Keep unused pieces covered. Lightly dust a work surface with flour. Using a pasta machine or rolling pin, roll one piece into sheets about 1.5–2 mm thick (pasta machine setting 6 or 7 on many machines). Trim edges to make straight sheets approximately 8–10 inches wide. Place sheets on a lightly floured surface and cover with a towel while you prepare filling.

Lobster Filling

Prepare filling

Finely chop the cooked lobster meat into small, uniform pieces (about 1/4-inch). In a bowl, combine chopped lobster, ricotta, mascarpone, grated parmesan, lemon zest, chives, tarragon, 1/2 tsp salt and 1/4 tsp pepper. Add the egg white and gently fold until mixture is cohesive but not runny. Taste and adjust seasoning; chill filling 15 minutes to firm up, which makes spooning easier.

Assembly & Finishing

Form ravioli

Lay one pasta sheet on a lightly floured surface. Brush a thin line of beaten egg along a grid where you will place the filling. Using a teaspoon or small cookie scoop, place mounds of filling about 1 tablespoon each spaced 1-1.5 inches apart. Brush around each mound with more beaten egg. Carefully lay a second sheet over the top and press around each mound to seal out air, using your fingers to push out air pockets. Cut between mounds with a pastry wheel or knife to form individual ravioli. Crimp edges with a fork for extra seal and a decorative edge. Transfer formed ravioli to a tray lined with semolina or floured towel; keep covered.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Gently drop ravioli into the water in batches (do not overcrowd). Cook fresh ravioli 3–4 minutes, until they float and the pasta is tender but still slightly al dente. Use a slotted spoon to transfer ravioli to a warm serving plate or skillet with sauce.

Make brown butter lemon sauce

In a wide sauté pan over medium heat, melt 6 tablespoons unsalted butter. Swirl and continue to cook, watching closely: butter will foam, then the milk solids will brown and butter will develop a nutty aroma (2–4 minutes). Remove pan from heat as soon as it is golden-brown to avoid burning. If using, deglaze the pan with 2 tablespoons dry white wine, scraping browned bits, then add 2 tablespoons lemon juice and lemon zest. Season with 1/4 tsp salt and 1/8 tsp pepper. Return to very low heat and stir in chopped parsley and chives.

Finish and serve

Add cooked ravioli gently to the brown butter lemon sauce and toss carefully to coat, 30–60 seconds. Plate ravioli, spoon additional sauce over top, scatter extra chopped chives and parsley, and grate 1/4 cup parmesan over each serving. Serve immediately.