Lobster Ravioli Recipe
Jumbo ravioli stuffed with lobster, touch of marinara and alfredo sauce.
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Ingredients
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Pasta Dough
Lobster Filling
Sauces
Method
Pasta Dough Preparation
- 1
Mixing Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, and olive oil. Create a well in the center and add the eggs.
- 2
- 3
Resting the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Lobster Filling Preparation
- 4
Combining Ingredients
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, chopped parsley, lemon juice, salt, and black pepper. Mix until well combined.
Ravioli Assembly
- 5
Rolling the Dough
After resting, divide the dough into 4 equal pieces. Roll out one piece at a time on a floured surface until very thin (about 1/16 inch thick).
- 6
Filling the Ravioli
Place small dollops (about 1 tablespoon) of the lobster filling on one half of the pasta sheet, spacing them about 2 inches apart. Fold the other half of the pasta sheet over the filling and press down to seal. Cut between the dollops to form individual ravioli and crimp the edges with a fork to ensure they are sealed.
Cooking the Ravioli
- 7
Boiling the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface and are tender.
- 8
Preparing the Sauces
While the ravioli are cooking, heat the marinara and Alfredo sauces in separate pots over low heat until warmed through. Stir occasionally.
- 9
Serving
Drain the ravioli and place them on a serving plate. Spoon a mix of the marinara and Alfredo sauces over the ravioli. Top with grated Parmesan cheese before serving.
