Seafood Ravioli In Mascarpone Creme Recipe
Maine lobster filled pasta, escarole, roasted squash, mascarpone creme, parmesan
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Ingredients
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Pasta
Filling
Mascarpone Creme
Vegetable Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the chopped lobster meat, ricotta cheese, chives, lemon zest, salt, and black pepper. Mix until well combined. Set aside.
Mascarpone Creme Preparation
- 3
Make the Mascarpone Creme
In a medium bowl, whisk together the mascarpone cheese, heavy cream, grated Parmesan, salt, and black pepper until smooth. Set aside.
Vegetable Preparation
- 4
Roast the Squash and Prepare the Escarole
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender. In a separate pan, sauté the chopped escarole in olive oil over medium heat until wilted, about 5 minutes. Season with salt and pepper.
Assembly and Cooking
- 5
Assemble and Cook the Ravioli
Roll out the rested pasta dough using a pasta machine or rolling pin until thin. Place teaspoon-sized dollops of filling on one half of the dough, leaving space between each. Fold the dough over and cut out individual ravioli, sealing the edges with water. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float. Remove and set aside.
- 6
Serve
To serve, place the sautéed escarole on a plate, top with roasted butternut squash, and arrange the cooked ravioli on top. Drizzle with mascarpone creme and garnish with extra grated Parmesan if desired.