Lobster Ravioli Recipe
Served Au Gratin in Roasted Shallot Cream Sauce, Topped with Basil and Sautéed Spinach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Ravioli
Method
Preparation
Make the Lobster Filling
In a bowl, combine the chopped lobster meat, ricotta cheese, egg, salt, and black pepper. Mix well until all ingredients are well incorporated.
Assemble the Ravioli
Lay out one sheet of fresh pasta. Place small mounds (about 1 tablespoon each) of lobster filling on one half of the pasta sheet, leaving some space between each mound. Brush the edges of the pasta with water, fold the other half over the filling, and press down to seal. Cut into individual ravioli and set aside.
Prepare the Roasted Shallot Cream Sauce
In a skillet, heat olive oil over medium heat. Add the diced shallots and sauté until translucent. Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese until the sauce thickens. Season with salt and pepper to taste.
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon.
Sauté the Spinach
In a separate pan, sauté the fresh spinach in a little olive oil until wilted, about 2-3 minutes.
Serve
In a serving dish, spoon some roasted shallot cream sauce, place the cooked ravioli on top, and drizzle more sauce over them. Top with sautéed spinach and sprinkle with fresh basil.