Lobster Ravioli Recipe
Recipe information
Make Lobster Ravioli in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta Dough
Lobster Filling
Brown Butter Lemon Sauce
To Cook & Finish
Pasta Dough
1. Make and rest dough
On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the 4 whole eggs and 1 extra yolk into the well; add 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Using a fork, gradually whisk the eggs and incorporate flour from the inner edges of the well until a shaggy dough forms. When it becomes too stiff to mix with the fork, use your hands to knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is very dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic, and let rest at room temperature for 30–45 minutes to relax the gluten.
2. Roll and sheet dough
After resting, divide dough into 4 equal pieces. Lightly flour your work surface and one piece of dough; keep the remaining pieces covered. Flatten the piece into a rectangle and run through a pasta machine starting at the widest setting 2–3 times, folding once between passes. Progressively reduce the setting until you reach a thin sheet about 1–1.5 mm thick (typically setting 6–8 on most machines). Lightly dust with flour and lay sheets on a lightly oiled tray to prevent sticking.
Lobster Filling
3. Prepare filling
Finely chop the cooked lobster meat into small, uniform pieces (about 3–4 mm). In a bowl, combine 1 cup chopped lobster, 1/2 cup ricotta, 2 tablespoons mascarpone, 1/4 cup finely grated Parmesan, 1 finely minced shallot, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon chopped tarragon, 1 tablespoon chopped chives, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix gently until homogeneous but avoid overworking to keep some lobster texture. Stir in 1 egg white to bind the mixture; refrigerate while you assemble the pasta so the filling firms slightly (10–15 minutes).
Assembling Ravioli
4. Form ravioli
Lay one pasta sheet on a lightly floured surface or a clean baking sheet. Lightly brush a thin film of egg white or water (from the refrigerated egg white reserved, or a little water) around areas where you will seal; this helps adhesion. Using a teaspoon or a small cookie scoop, place evenly spaced mounds of filling about 1 tablespoon each and 1–1.5 inches apart across the sheet. Carefully lay a second sheet over the first, pressing gently around each mound to remove air pockets and seal the edges. Use a ravioli cutter or a sharp knife to cut individual ravioli into squares or rounds, pressing the edges with a fork to ensure a tight seal. Transfer finished ravioli to a lightly floured tray in a single layer. Keep covered with a clean towel while you work to prevent drying.
5. Chill before cooking (optional)
For best shape retention, refrigerate assembled ravioli on a tray for 20–30 minutes or freeze on the tray for 15–20 minutes before cooking. If frozen, cook from frozen and add a minute or two to the cook time.
Brown Butter Lemon Sauce
6. Cook shallot and reduce
In a medium skillet over medium heat, add 1 tablespoon unsalted butter (from the 6 tablespoons) and the finely minced shallot. Sauté gently until translucent and fragrant, about 2 minutes. Add 2 tablespoons dry white wine and simmer until reduced by half, about 1–2 minutes.
7. Brown the butter
In a separate small saucepan or heavy skillet, melt the remaining 5 tablespoons unsalted butter over medium heat. Swirl occasionally; continue cooking until the milk solids turn golden brown and a nutty aroma develops, about 3–5 minutes. Watch closely to avoid burning. Remove from heat as soon as it browns.
8. Finish sauce
Add the browned butter to the skillet with shallot and reduced wine. Stir in 2 tablespoons heavy cream, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Warm gently over low heat until emulsified and slightly thickened, about 1 minute. Taste and adjust seasoning. Keep the sauce warm but do not boil.
To Cook & Finish
9. Cook ravioli
Bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt. Add ravioli in batches (do not overcrowd) and stir gently to prevent sticking. Fresh ravioli will cook quickly, about 2–3 minutes, until they float and the pasta is al dente. If using chilled or lightly firmed ravioli, 3–4 minutes; if frozen, 4–5 minutes. Use a slotted spoon to transfer cooked ravioli directly into the warm brown butter lemon sauce.
10. Plate
Gently toss the ravioli in the sauce to coat, adding a tablespoon or two of pasta cooking water if you need to loosen the sauce for a silky finish. Divide ravioli among warmed plates, spoon extra sauce over the top, and garnish with 1 tablespoon chopped chives and an optional sprinkle of extra grated Parmesan and a few twists of black pepper.
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