Ravioli Aragosta Recipe
Lobster, king prawns, ricotta in lobster bisque
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Ingredients
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Pasta & Filling
Lobster Bisque (Sauce)
Finishing & Garnish
Method
Pasta & Filling
- 1
Prepare filling
In a bowl, combine ricotta, chopped cooked lobster meat, chopped prawns, Parmesan, lemon zest, chopped chives, salt (1 tsp), and white pepper (1/4 tsp). Mix until evenly incorporated. Taste and adjust seasoning. The filling should be firm but moist; if too loose, chill 10–15 minutes to firm up.
- 2
Assemble ravioli
Lay out 6 pasta sheets or wrappers on a lightly floured surface. Spoon about 1 rounded tablespoon of filling into the center of each sheet, spacing evenly (about 12 total mounds for 12 wrappers). Lightly brush the edges of each wrapper with beaten egg yolk. Place a second wrapper over each filled one, pressing gently to remove air pockets and seal the edges. Use a fork or ravioli cutter to crimp edges. Place finished ravioli on a lightly floured tray and chill for 15 minutes to set.
Lobster Bisque (Sauce)
- 3
- 4
Build flavor
Add 1 tbsp tomato paste and cook 1 minute to caramelize slightly. Pour in 1/4 cup dry white wine and deglaze, scraping any fond from the pan. Reduce until almost evaporated (about 2–3 minutes).
- 5
Simmer bisque
Add lobster shells or 1 cup lobster stock and 1 cup fish/shellfish stock. Bring to a simmer, cover, and simmer gently for 15 minutes to extract flavor (if using shells). If you used shells, strain solids through a fine-mesh sieve, pressing to extract liquid, then return strained liquid to the saucepan.
- 6
Finish bisque
Lower heat and stir in 1/2 cup heavy cream. Simmer gently 3–4 minutes to thicken slightly. Stir in 1 tsp brandy or dry sherry (optional), 1 tbsp chopped tarragon or parsley, 1/2 tsp salt, and 1/4 tsp white pepper. Keep warm on very low heat; do not boil after adding cream.
- 7
Optional smooth bisque
For a silky bisque, use an immersion blender or transfer to a blender and puree until smooth, then pass through a fine sieve back into the pan.
Cook & Finish
- 8
Cook ravioli
Bring a large pot of salted water to a gentle rolling boil. Add a tablespoon of olive oil to prevent sticking (optional). Reduce to a simmer and gently lower ravioli (do not overcrowd). Cook fresh ravioli 2½–4 minutes until they float and pasta is al dente. Use a slotted spoon to lift them gently.
- 9
Finish sauce with butter
While ravioli cook, warm the strained bisque over low heat. Stir in 1 tbsp unsalted butter to give gloss and richness. Taste and adjust seasoning.
- 10
Plate
Ladle a shallow pool (about 1/3 cup) of hot lobster bisque into each warmed bowl. Place 4 cooked ravioli on top. Spoon a little extra bisque over the ravioli. Arrange reserved lobster meat chunks (about 1 oz) on top of the ravioli.
- 11