Lobster Ravioli Recipe
Handmade lobster ravioli in a creamy sauce with herbs.
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Ingredients
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Pasta Dough
Lobster Filling
Creamy Sauce
Method
Pasta Dough
- 1
Make the Dough
In a clean surface or a large bowl, mound the all-purpose flour and make a well in the center. Add eggs, olive oil, and salt into the well.
- 2
Lobster Filling
- 3
Prepare the Filling
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, chopped parsley, lemon zest, salt, and black pepper. Mix until well combined and set aside.
Assemble the Ravioli
- 4
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 5
Fill the Ravioli
Place small spoonfuls of the lobster filling onto one sheet of dough, spacing them about 2 inches apart. Wet the edges of the dough with a little water, then fold the other sheet over. Press down to seal and cut out individual ravioli.
Cook the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Creamy Sauce
- 7
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 8
Add the Cream and Cheese
Stir in the heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, salt, and black pepper, stirring until the cheese is melted and the sauce is creamy.
- 9
Combine with Ravioli
Gently add the cooked ravioli to the sauce, tossing to coat evenly. Add chopped basil before serving.