Ravioli All’ Aragosta Recipe

Bring 4 liters of water with 2 tbsp salt to a rolling boil. Add the live lobster headfirst, cover, and boil for 8–10 minutes for a 1¼ lb lobster. Remove and transfer to an ice bath to stop cooking. When cool, remove meat from tails and claws. Chop roughly and set aside. Reserve shells for stock if desired.

Make Pasta Dough

On a clean work surface mound 3 cups flour and make a well in the center. Add 4 large eggs and 1 tsp salt into the well. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead by hand 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tsp additional flour. Wrap in plastic and rest at room temperature for 30 minutes.

Prepare Filling

In a small skillet, melt 2 tbsp butter over medium heat and briefly warm the chopped lobster meat (30–60 seconds) just to take the chill off. Let cool slightly. In a bowl combine 1 cup ricotta, 2 tbsp mascarpone, 1 cup grated Parmigiano-Reggiano, lobster, 1 tbsp lemon zest, 2 tbsp chopped chives, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. The mixture should be firm enough to hold shape; if too loose, chill 15 minutes.

Roll and Cut Pasta

Divide rested dough into 4 pieces. Keep unused pieces covered. Roll or pass each piece through a pasta machine from widest to progressively thinner settings until you reach a sheet about 1–1.5 mm thick (usually setting 6–7). Lightly dust with flour to prevent sticking.

Form Ravioli

Place one pasta sheet on a lightly floured board. Using a teaspoon or small scoop, place mounds of filling about 1 tbsp each spaced 1½–2 inches apart. Brush a thin line of egg wash (1 egg yolk + 1 tsp water) around and between mounds. Lay a second pasta sheet over, pressing gently to remove air pockets and around each mound to seal. Use a ravioli cutter or knife to cut between mounds into individual ravioli. Press edges firmly with a fork to seal. Place on a floured tray and chill 15 minutes to set.

In a sauté pan over medium heat melt 4 tbsp butter. Add 1 minced shallot and cook gently until translucent, about 2–3 minutes (do not brown). Deglaze with 1 cup dry white wine and simmer until reduced by half, about 3–4 minutes. Stir in 2 tsp tomato paste and 1 cup fish or lobster stock, then reduce by one-third. Add 1 cup heavy cream and simmer until slightly thickened (3–5 minutes). Whisk in remaining 2 tbsp butter off the heat for sheen. Add 1 tbsp lemon juice, 1 tsp salt, 1 tsp black pepper, and 2 tbsp chopped parsley. Keep sauce warm on very low heat.

Bring a large pot of salted water to a gentle boil. Cook ravioli in batches so they have room: they will take 3–4 minutes when fresh (longer if chilled). When they float and the pasta is tender, remove with a slotted spoon and transfer directly to the warm sauce pan. Gently toss the ravioli in the sauce for 30–60 seconds to finish cooking and coat, adding a ladle of reserved pasta water or stock if needed to loosen the sauce.

Plate the ravioli, spooning extra sauce over the top. Finish with a sprinkle of extra grated Parmigiano-Reggiano and a few chopped parsley leaves. Serve immediately.

If using pre-cooked lobster, skip the lobster-cooking step and gently warm the meat before adding to the filling. Dough can be made a day ahead and refrigerated, or freeze assembled ravioli on a tray then transfer to a bag for longer storage. Estimated make-ahead: filling 1 day, dough 1 day, assembled ravioli freeze up to 1 month.