Lobster Ravioli Recipe

Prepare filling (if making ravioli at home or to dress store-bought)

In a medium bowl combine ricotta, 1 tablespoon grated parmesan, chopped cooked lobster meat (8 oz), lemon zest, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix gently to combine so lobster pieces stay chunky. If using store-bought filled ravioli, skip to cooking ravioli and reserve filling for a garnish if desired.

If using fresh or prefilled ravioli: bring a large pot of salted water to a gentle boil. Reserve 1 cup of pasta cooking water before cooking ravioli.

Cook the ravioli in the boiling water according to package instructions (usually 3–4 minutes for fresh; frozen 4–6 minutes) until al dente and they float. Use a slotted spoon to transfer ravioli to a plate; do not overcook.

Heat a wide, deep sauté pan over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When butter foams, add the finely diced half onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly.

Deglaze the pan with 1/4 cup dry white wine, scraping any browned bits. Let the wine reduce by half, about 1–2 minutes.

Add 1/2 cup tomato passata and 1/4 cup low-sodium fish or vegetable stock; bring to a gentle simmer and cook 3–4 minutes to meld flavors.

Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until the sauce takes on a pale pink (rosé) color and slightly thickens. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water or stock to reach desired consistency.

Season sauce with 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon crushed red pepper flakes (optional). Taste and adjust seasoning.

Keep sauce warm on the lowest heat while you finish ravioli and asparagus; whisk occasionally to maintain a smooth emulsion.

While the sauce is simmering, prepare asparagus: trim woody ends and cut spears into 1.5-inch pieces on the bias.

In a medium skillet over medium-high heat, melt 1 tablespoon butter. Add asparagus pieces, season lightly with a pinch of salt and a few grinds of black pepper, and sauté until bright green and just tender, about 3–4 minutes (slightly firm). Remove from heat and keep warm.

In the same skillet (or a small pan) warm the additional 4 ounces cooked lobster meat with 1 teaspoon olive oil for 30–60 seconds just to take the chill off; season with a small pinch of salt and set aside. Do not overcook — lobster should remain tender.

Finish the sauce by stirring in any reserved pasta water (if needed) to loosen. Add cooked ravioli to the sauce gently, spooning sauce over each piece, and toss carefully for 20–30 seconds so ravioli are coated and heated through. If you prepared a ricotta-lobster filling separately and are using unfilled pasta shells, spoon 1 tablespoon of filling over each ravioli after plating.

Plate: Arrange 3–4 ravioli per appetizer plate (12 ravioli serves 3–4 as an appetizer). Spoon additional rosé sauce around and over the ravioli. Top each portion with warm lobster meat (about 1 oz per serving) and a few asparagus pieces. Sprinkle with chopped parsley and 1/2 tablespoon grated parmesan per plate. Finish with a light drizzle of extra-virgin olive oil if desired.

Serve immediately while hot. Offer lemon wedges at the table for an extra squeeze if desired.