Lobster Parm Ravioli Recipe
Lobster-filled ravioli, parmesan, basil, lobster marinara cream (nut-free)
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Ingredients
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Ravioli Dough
Lobster Filling
Lobster Marinara Cream Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Lobster Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, parmesan cheese, chopped basil, salt, and black pepper. Mix well until fully combined.
Ravioli Assembly
- 4
Roll Out Dough
After the dough has rested, divide it into four pieces. Roll out each piece thinly with a pasta machine or rolling pin.
- 5
Fill the Ravioli
Place a teaspoon of lobster filling on one sheet of dough, leaving space between each. Brush around the filling with water and place another sheet of dough on top. Press to seal.
- 6
Cut the Ravioli
Use a knife or ravioli cutter to cut out the filled ravioli. Press the edges to ensure they are sealed properly.
Lobster Marinara Cream Sauce Preparation
- 7
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 8
Add Tomatoes and Cream
Stir in the crushed tomatoes, heavy cream, grated parmesan cheese, chopped basil, salt, and black pepper. Simmer for 10-15 minutes until slightly thickened.
Cooking and Serving
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the surface.
- 10
Serve
Drain the ravioli and plate them. Spoon the lobster marinara cream sauce over the ravioli and garnish with additional parmesan and basil if desired.