Lobster Ravioli Recipe

Make the Ravioli Dough

In a bowl, mix flour and salt. Create a well in the center, add the egg and olive oil. Gradually mix the flour into the egg until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a bowl, combine lobster meat and ricotta cheese. Mix well and adjust seasoning with salt and pepper. Set aside.

Roll Out the Dough

After resting, roll out the dough into thin sheets using a pasta machine or rolling pin. Use a round cutter to cut out circles.

Fill the Ravioli

Place a small spoonful of the lobster filling in the center of each circle. Moisten the edges with water and fold over to form a half-moon shape. Press to seal.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add ravioli and cook for about 4-5 minutes until they float. Remove and drain.

Make the Lobster Cream Sauce

In a saucepan, melt the butter over medium heat. Add garlic and sauté until fragrant. Stir in white wine and let reduce by half. Add lobster stock and heavy cream, simmering until thickened. Season with salt and pepper. Stir in chives.

Grill the Bread

Slice the baguette, brush with olive oil, and grill until toasted. Rub with the halved garlic clove.

Serve

Plate the ravioli, drench with lobster cream sauce, and serve with grilled bread on the side.