Main Lobster Ravioli Recipe

Prepare filling

In a medium bowl combine chopped cooked lobster meat, ricotta, 1/2 cup grated Parmesan, lemon zest (1 tablespoon), minced chives, 1 tsp salt and 1/2 tsp black pepper. Add the egg yolk and gently fold to combine. Taste and adjust seasoning—filling should be slightly lemon-bright and mildly seasoned. Refrigerate filling while you prepare pasta sheets.

Assemble ravioli

Lightly dust a work surface with semolina or flour. Lay out four pasta sheets (you will pair them to make 8 ravioli). On each sheet place 1 to 1 1/2 tablespoons of filling spaced evenly (for 2 rows of 4 per sheet). Brush around each mound with a little water to seal edges. Place a second pasta sheet over the first, press gently around each mound to expel air, and use fingertips or a small round cutter to form and seal each ravioli. Crimp edges with a fork or a pasta wheel. Place finished ravioli on a lightly floured tray and cover with a slightly damp towel in the refrigerator for up to 30 minutes before cooking.

In a wide sauté pan over medium heat melt the 8 tablespoons of unsalted butter. Swirl occasionally and continue cooking until the butter foams and then turns golden brown and develops a nutty aroma, about 4–6 minutes. Watch closely to prevent burning. When foam subsides and brown bits appear, add the sage leaves and crisp them in the butter for about 30–45 seconds until fragrant and slightly crisp.

Remove pan from heat, add the lemon juice (2 teaspoons), lemon zest (1 tsp), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Stir to incorporate. If the sauce seems thick, add 2–4 tablespoons of reserved pasta cooking water to loosen. Keep warm on the lowest heat setting while ravioli cook.

Blanch and finish vegetables: Bring 6 cups of salted water to a rolling boil (add 1 tablespoon coarse salt). Add asparagus pieces and cook 1–2 minutes until bright green and just tender; remove with a slotted spoon to an ice bath for 30 seconds to stop cooking, then drain. Add peas to boiling water for 30–45 seconds, then refresh in ice bath and drain. Warm the baby spinach briefly in a skillet with 1 tablespoon olive oil over medium heat, just until wilted, about 30–45 seconds; season with a pinch of salt and pepper. Keep vegetables warm.

Toast nuts: In a small dry skillet over medium heat, toast pine nuts or hazelnuts until fragrant and lightly golden, about 2–3 minutes; remove promptly to cool.

Cook ravioli: Bring the same pot of boiling salted water back to a gentle boil. Add ravioli in batches (do not overcrowd) and cook until they float and are tender, 2–4 minutes depending on thickness of dough. Use a slotted spoon to transfer ravioli directly into the warm brown butter sage sauce. Reserve about 1/2 cup of the pasta cooking water before draining to adjust sauce later.

Finish dish: Gently toss ravioli in the brown butter lemon sage sauce over low heat for 30–60 seconds to coat. Add small splashes of reserved pasta water as needed to create a glossy coating (use up to 1/4 cup). Add blanched asparagus, peas and wilted spinach to the pan and fold gently to combine and warm through.

Plate and garnish: Divide ravioli and seasonal accompaniments among 2 plates (or 4 smaller portions). Spoon remaining brown butter sauce and crisped sage leaves over each portion. Sprinkle toasted nuts, microgreens (if using) and 1 tablespoon grated Parmesan per serving. Finish with a light grind of black pepper and a few lemon zest threads for brightness.