New England Lobster Scallop Ravioli Recipe
Local lobster and sea scallop ravioli tossed in a white wine lemon garlic butter sauce
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Ingredients
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Ravioli
Sauce
Method
Ravioli Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece with a pasta machine or rolling pin until very thin, about 1/16 inch thick.
- 4
Assemble Ravioli
Place a spoonful of the seafood mixture onto the pasta sheets, spacing them about 2 inches apart. Moisten the edges with water, fold the pasta over to cover the filling, and press to seal. Cut into individual ravioli shapes and set aside.
Sauce Preparation
- 5
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and let it simmer for 5-7 minutes until slightly reduced.
- 6
Finish the Sauce
Stir in the lemon juice and zest, then season with salt and black pepper to taste. Allow to simmer for another 2-3 minutes, then remove from heat.
Cooking the Ravioli
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 4-5 minutes or until they float to the top and are tender.
- 8
Combine and Serve
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sauce. Toss gently to coat the ravioli in the sauce. Serve hot, garnished with fresh parsley.
