Lobster Ravioli Recipe
Recipe information
Make Lobster Ravioli in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta Dough
Filling
Brown-Butter Lemon Sauce
To Cook & Finish
Pasta Dough
1. Make dough
On a clean work surface, sift the all-purpose and semolina flours and form a mound. Make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour from the inside rim until a shaggy dough forms. If too dry, add up to 1 tablespoon water, 1 tsp at a time.
2. Knead
Knead the dough for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Wrap in plastic and rest at room temperature for 30 minutes.
3. Roll out
After resting, divide dough into 3 pieces. Keep unused portions covered. Flatten one piece and roll through a pasta machine from the widest setting down to about setting 6 (or roll thin with a rolling pin) to produce sheets approximately 1–1.5 mm thick. Lightly dust with flour to prevent sticking.
Filling
4. Prepare lobster
If using cooked lobster tails or claws, chop the meat finely into small pieces (about 1/4-inch). Reserve any juices to add a teaspoon or so to the mixture if dry.
5. Mix filling
In a bowl, combine chopped lobster, ricotta (well-drained by stirring through a fine sieve or strainer if necessary), mascarpone, grated Parmesan, lemon zest, minced chives, minced shallot, salt, black pepper, and white pepper if using. Add the egg yolk and gently fold until evenly combined. The filling should be moist but not runny—chill for 15–20 minutes to firm up if needed.
6. Portion filling
Using a small spoon or a 1-tablespoon cookie scoop, portion filling into small mounds about 1 tablespoon each spaced 1.5–2 inches apart on one pasta sheet (if making square ravioli) or along one edge (for folded/rolled ravioli). Keep edges dry so the pasta will seal.
Assembling Ravioli
7. Shape ravioli (two methods)
Method A (hand-cut squares): Lightly brush water or beaten egg white around each filling mound on the pasta sheet. Lay a second sheet over the top, press around each mound to remove air pockets, and cut between mounds into squares with a pastry wheel or knife, pressing edges to seal. Method B (folded/rolled): Fold the sheet over the mounds, press to seal and cut between mounds. Make sure seams are airtight to prevent bursting in the water.
8. Finish edges
Crimp edges with a fork or press firmly with fingertips. Place finished ravioli on a floured tray in a single layer; dust lightly with flour and keep covered with a kitchen towel until cooking.
Brown-Butter Lemon Sauce
9. Brown the butter
In a wide sauté pan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams, the milk solids turn golden-brown and it smells nutty (about 4–6 minutes). Watch carefully to avoid burning.
10. Finish sauce
Remove from heat briefly, then stir in fresh lemon juice, lemon zest, thyme leaves, salt and pepper. Return to very low heat if needed to keep warm but do not boil. If desired, whisk in 1 tablespoon cold cubed butter off the heat to give the sauce a silkier finish.
To Cook & Finish
11. Boil pasta water
Bring at least 6 cups of water to a rolling boil with 1 tablespoon sea salt.
12. Cook ravioli
Gently drop ravioli into the boiling water in batches (do not overcrowd). Cook for 2–4 minutes depending on thickness and freshness—fresh ravioli will float and be tender but still hold shape. Test one before removing the rest. Use a slotted spoon or spider to transfer cooked ravioli directly to the brown-butter lemon sauce.
13. Toss gently
Toss the ravioli in the brown-butter lemon sauce over very low heat for 30–60 seconds to coat. Do not over-stir to avoid tearing. Taste and adjust seasoning with a pinch of salt or more lemon if desired.
14. Plate and garnish
Divide ravioli among warmed plates. Spoon any remaining sauce over the top. Garnish with grated Parmesan, chopped parsley or microgreens, and an extra grating of lemon zest. Serve immediately.
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