Lobster Ravioli Recipe
Fresh lobster filled triangle ravioli in a fire-roasted corn and asiago cream
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Ingredients
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Ravioli Dough
Lobster Filling
Fire-Roasted Corn and Asiago Cream Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough starts to form.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Lobster Filling Preparation
- 3
Prepare the Filling
In a medium bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan, chopped chives, lemon zest, salt, and black pepper. Mix until well combined. Set aside.
Ravioli Assembly
- 4
Roll Out the Dough
Divide the rested dough into four equal parts. Roll out one part at a time on a floured surface until it’s thin (about 1/16 inch thick). Keep the remaining dough covered to prevent drying.
- 5
Form the Ravioli
Cut the rolled dough into squares (about 3 inches). Place a teaspoon of the lobster filling in the center of half of the squares. Moisten the edges with water, then place another square on top and press the edges to seal.
Fire-Roasted Corn and Asiago Cream Sauce Preparation
- 6
- 7
Make the Cream Sauce
Pour in the heavy cream, bring to a simmer, and stir in the grated Asiago cheese. Season with salt and black pepper. Let it thicken for about 5 minutes on low heat.
Cooking the Ravioli
- 8
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 4-5 minutes until they float to the surface.
- 9
Serve
Using a slotted spoon, transfer the cooked ravioli to plates. Ladle the fire-roasted corn and Asiago cream sauce over the top and garnish with fresh parsley. Serve immediately.