Lobster Ravioli Recipe

Mound flours on a clean work surface and make a large well. Crack eggs and extra yolk into the center, add olive oil and salt.

Using a fork, gently whisk eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. Continue bringing in flour until a cohesive dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If too dry, add 1 tsp water; if too sticky, dust with a little flour.

Wrap dough tightly in plastic wrap and rest at room temperature for at least 30 minutes (up to 2 hours).

If saffron threads are not already steeped, place 0.25 tsp saffron in 1 tablespoon warm water and let steep 10 minutes.

In a bowl, combine chopped lobster meat, ricotta, mascarpone, Parmesan, minced chives, lemon zest, sherry and the saffron with its soaking liquid. Mix gently to retain some texture from the lobster.

Season filling with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust—mixture should be flavorful but not overly salty since sauce and cheese will add salt.

Transfer filling to a piping bag or a resealable plastic bag with the corner snipped for easier portioning.

Divide rested pasta dough into 4 pieces. Keep pieces you are not working with covered to prevent drying.

On a lightly floured surface or using a pasta machine, roll one piece of dough into a thin sheet about 1.5–2 mm thick. Dust with flour as needed to prevent sticking.

Lay the sheet on a lightly floured work surface. Pipe or place small mounds of filling about 1 tbs each and spaced 1.5–2 inches apart.

Brush around each mound lightly with egg wash. Roll a second sheet of dough to the same thickness and carefully lay it over the filled sheet, pressing around each mound to seal out air and flattening between mounds to create individual pockets.

Cut between pockets with a ravioli cutter, pastry wheel or sharp knife to form squares or rounds. Press edges firmly to ensure a tight seal; crimp with a fork if desired.

Place formed ravioli on a lightly floured tray in a single layer and let rest 10–15 minutes to set.

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 2½–4 minutes depending on thickness, until they float and pasta is tender. Fresh pasta cooks quickly—test one before finishing the rest.

While ravioli rests, warm a small cup and steep 0.25 tsp saffron threads in 1 tbs warm water (if not already done).

In a wide sauté pan over medium heat, melt 1 tablespoon butter and sweat the minced shallot until translucent and fragrant, about 1–2 minutes — do not brown.

Add the dry white wine and bring to a simmer. Reduce by about half (2–3 minutes) to concentrate flavor.

Lower heat and whisk in 4 tablespoons cold butter, one tablespoon at a time, allowing the sauce to emulsify (a classic beurre monté technique). Add the saffron with its soaking liquid and the lemon juice.

If using, stir in 2 tablespoons light cream for extra silkiness. Season with 1/2 tsp salt and 1/8 tsp white pepper. Keep sauce warm on very low heat; do not boil once butter is emulsified or it may separate.

If needed, finish sauce with up to 1–2 tablespoons reserved pasta cooking water to adjust consistency so it lightly coats the back of a spoon.

When ravioli are cooked, use a slotted spoon to transfer them directly into the warm sauce in the sauté pan. Gently toss to coat, letting ravioli sit in the sauce for 30–60 seconds to absorb flavor.

Arrange 4–6 ravioli per plate (depending on size). Spoon extra sauce over each portion.

Garnish with chopped parsley or chives and a light sprinkle of freshly grated Parmesan. Serve immediately.