Aragosta Ravioli Recipe
Ravioli filled with lobster meat and ricotta cheese and served in a rich lobster cream sauce.
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Ingredients
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Ravioli Dough
Filling
Lobster Cream Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into this well. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Filling Preparation
- 3
Mix the Filling
In a mixing bowl, combine the cooked and chopped lobster meat, ricotta cheese, chopped parsley, lemon zest, salt, and black pepper. Mix until well combined and set aside.
Ravioli Assembly
- 4
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour as necessary to prevent sticking.
- 5
Fill the Ravioli
Lay one sheet of dough on a floured surface. Place teaspoons of filling about 2 inches apart on half of the sheet. Fold the other half over the filling and press down around each mound to seal, ensuring no air is trapped. Cut between the mounds to separate the ravioli and crimp the edges with a fork.
Lobster Cream Sauce Preparation
- 6
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until they are translucent. Add the minced garlic and cook for an additional minute.
- 7
Add Liquids
Pour in the white wine and let it simmer for a minute. Add the heavy cream and lobster stock, stirring to combine. Season with salt and black pepper. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
Cooking and Serving
- 8
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them from the pot.
- 9
Serve
Divide the lobster cream sauce among plates and top with the cooked ravioli. Garnish with fresh chives and serve immediately.