Lobster Ricotta Ravioli Recipe
with Roasted Corn, Cherry Tomatoes, Crispy Prosciutto, and Sambuca Cream Sauce
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Ingredients
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Vegetable Garnish
Method
Preparation and Cooking
- 1
Prepare the Lobster Filling
In a bowl, mix together the lobster meat, ricotta cheese, egg, salt, and black pepper until well combined.
- 2
Make the Ravioli
Place a small spoonful of the lobster mixture onto the center of each pasta sheet. Brush the edges with water, fold, and seal to create ravioli.
- 3
Cook the Ravioli
Boil the ravioli in salted water for about 3-4 minutes until they float. Drain and set aside.
- 4
Prepare the Sambuca Cream Sauce
In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the heavy cream and Sambuca. Season with salt and pepper. Simmer until slightly thickened, about 5 minutes.
- 5
Cook the Corn and Cherry Tomatoes
In another pan, sauté the corn and cherry tomatoes over medium heat until the corn is tender and tomatoes are blistered, about 5-7 minutes.
- 6
Crisp the Prosciutto
In the same pan, add the prosciutto slices and cook until crispy, about 2-3 minutes on each side.
- 7
Plate the Dish
Place the cooked ravioli on a plate, drizzle with the Sambuca cream sauce, and top with sautéed corn, cherry tomatoes, and crispy prosciutto. Garnish with fresh basil.