Lobster Ravioli Recipe
Ravioli, delicately stuffed with succulent lobster, offering a rich and flavorful bite. Tossed in a luxurious brandy cream sauce, this dish is the perfect harmony of smooth, creamy, and seafood richness, elevated with a touch of brandy.
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add the olive oil.
- 2
- 3
Knead the Dough
On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 4
Prepare the Filling
In a mixing bowl, combine the lobster meat, ricotta cheese, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined.
Ravioli Assembly
- 5
Roll Out the Dough
After the dough has rested, roll it out into thin sheets using a pasta machine or rolling pin.
- 6
Form the Ravioli
Place small mounds of the filling about 1 inch apart on one sheet of dough. Brush the edges with water and cover with another sheet of dough. Press down to seal and cut into individual ravioli.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes, or until they float. Remove with a slotted spoon and set aside.
Sauce Preparation
- 8
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the minced shallots and garlic, cooking until softened, about 2-3 minutes.
- 9
Add Brandy and Cream
Carefully add the brandy and let it simmer for 2 minutes. Then stir in the heavy cream, salt, and black pepper. Cook for an additional 3-5 minutes until slightly thickened.
- 10
Combine Ravioli and Sauce
Add the cooked ravioli to the skillet and gently toss to coat with the sauce. Heat through for 1-2 minutes.
- 11
Serve
Plate the lobster ravioli and garnish with chopped parsley. Serve immediately.
