Seafood Ravioli Recipe
Stuffed with lobster, scallop and shrimp, served with tomatoes and peas in sherry cream sauce
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Ingredients
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Ravioli Dough
Seafood Filling
Sherry 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 add the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Seafood Filling Preparation
- 3
Mix the Filling
In a bowl, combine the lobster meat, scallops, shrimp, cream cheese, chives, lemon zest, salt, and black pepper. Mix well until all ingredients are combined.
Ravioli Assembly
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin.
- 5
Fill the Ravioli
Place about 1 tablespoon of filling on one half of the rolled dough. Fold the other half over the filling, pressing down to seal. Cut into individual ravioli using a knife or pasta cutter.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove and drain.
Sherry Cream Sauce Preparation
- 7
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the minced shallot and garlic, sauté until softened, about 2-3 minutes.
- 8
Add Sherry and Cream
Pour in the dry sherry and let it simmer for 2-3 minutes. Stir in the heavy cream and season with salt and black pepper. Bring to a gentle simmer.
- 9
Add Tomatoes and Peas
Add the halved cherry tomatoes and frozen peas to the sauce, cooking until the tomatoes soften and peas are heated through, about 3-4 minutes.
Final Assembly
- 10
Combine and Serve
Add the cooked ravioli to the sauce, gently tossing to coat. Serve hot, garnished with fresh parsley.