Lobster Raviolis Recipe

Prepare filling

In a medium bowl combine chopped cooked lobster meat, ricotta, mascarpone, grated Parmesan, lemon zest, lemon juice, chopped chives, salt and black pepper. Gently fold until evenly combined but still slightly chunky. Taste and adjust seasoning. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier filling.

Prepare pasta sheets

Lightly dust a work surface with the all-purpose flour. Lay out pasta sheets (or wrappers) in a single layer. Brush a thin line of water or beaten egg around the edges of half the sheets. Place about 1 teaspoon (or roughly 1/2 tablespoon) of lobster filling in the center of each sheet, leaving space between mounds to seal ravioli. If using larger sheets, place mounds about 1.5–2 inches apart.

Seal raviolis

Top each filled sheet with a matching sheet and press gently around each mound to remove air. Press edges firmly to seal; use a fork to crimp the edges if desired. Trim any excess dough and dust finished ravioli lightly with flour to prevent sticking. Place on a lightly floured tray covered with a clean towel while you bring water to a simmer.

Cook raviolis

Bring a large pot of salted water to a gentle boil. Add raviolis in batches (do not overcrowd). Cook fresh ravioli 2–4 minutes until they float and the pasta feels tender but still holds shape. Use a slotted spoon to transfer cooked ravioli to a plate; reserve about 1/2 cup of the pasta cooking water for sauce.

Make quick basil-almond pesto

In a food processor or blender combine basil leaves, toasted almonds, grated Parmesan and garlic. Pulse while streaming in the 3 tablespoons olive oil until a coarse pesto forms. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper and pulse once more. The pesto should be bright green and slightly coarse; if too thick, add up to 1 teaspoon water or olive oil to loosen.

Finish cream sauce

In a large skillet over medium-low heat melt the butter. Add the prepared basil-almond pesto and warm for 30 seconds, then stir in the heavy cream. Bring to a gentle simmer, stirring, and let the sauce thicken slightly for 1–2 minutes. If the sauce seems too thick, add reserved pasta cooking water 1 tablespoon at a time until you reach a silky consistency that will coat the ravioli (usually 2–4 tablespoons). Stir in 1/2 teaspoon lemon juice to brighten (optional). Taste and adjust seasoning.

Combine ravioli and sauce

Add the cooked raviolis to the skillet with the warm pesto cream sauce and gently toss or swirl to coat, being careful not to break the ravioli. Warm together for 30–60 seconds to meld flavors. If needed, add another tablespoon of pasta water to loosen the sauce.

Toast the sliced or slivered almonds in a small dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Watch carefully to avoid burning. Remove from heat and set aside.

Plate the raviolis: divide raviolis among 4 warm plates (about 3 raviolis per plate if using 12 sheets / 6 filled raviolis). Spoon additional sauce over each portion. Scatter the toasted almonds on top, drizzle a small amount (about 1 teaspoon) of extra virgin olive oil over the dish, and finish with microgreens or small torn basil leaves and a pinch of sea salt flakes if desired.

Serve immediately while hot.