Lobster Ravioli Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flours and make a deep well in the center. Crack the 3 whole eggs and 1 yolk into the well. Add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner edge of the well. Once mixture thickens, use your hands to bring dough together. If dough is dry, add up to 1 tablespoon cold water; if sticky, sprinkle a little extra flour.

Knead and rest

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30–45 minutes to relax the gluten.

Prepare lobster meat

If lobster is not cooked, poach or steam whole lobsters, remove meat from claws and tail, cool, and finely chop into small 1/4-inch pieces. Pat any excess moisture away with paper towel.

Combine filling

In a bowl, combine chopped lobster meat, ricotta, Parmesan, mascarpone (if using), lemon zest, chives, tarragon, salt, pepper, and optional pinch of cayenne. Fold gently until evenly mixed but still slightly chunky. Adjust seasoning: a tiny taste eaten raw is fine; add more salt, lemon zest, or herbs as desired. Transfer filling to a piping bag or refrigerate in a bowl covered until ready to assemble.

Roll dough

Divide rested dough into 4 equal pieces. Keep pieces you are not working with wrapped. Lightly flour work surface and roll one piece with a rolling pin (or use a pasta machine) to a thin sheet about 1.5–2 mm thick (thin enough to see your hand through when held up). Dust lightly with flour to prevent sticking.

Portion filling

Using a teaspoon or piping bag, place mounds of filling about 1 to 1.5 tablespoons each spaced 1.5–2 inches apart in rows along the pasta sheet. Brush the exposed pasta around the mounds lightly with egg wash to help seal.

Top sheet & seal

Roll a second sheet of dough to same thickness. Carefully lay it over the filled sheet, pressing down gently between filling mounds to expel air. Using your fingers, crimp around each mound to seal, then cut individual ravioli with a ravioli cutter, pastry wheel, or sharp knife into roughly 2.25–2.75 inch squares or rounds. Press edges firmly to ensure good seal; if necessary, reapply egg wash.

Dust and rest

Place formed ravioli on a lightly floured baking sheet in a single layer. Cover loosely with a kitchen towel or plastic wrap and chill in refrigerator for 15–20 minutes to firm up before cooking (helps retain shape).

Brown the butter

In a medium skillet over medium heat, melt the unsalted butter. Swirl occasionally and continue cooking until the milk solids turn golden brown and the butter develops a nutty aroma, about 4–6 minutes. Watch carefully to avoid burning. Remove from heat when browned.

Finish sauce

Return skillet to low heat, stir in fresh lemon juice and light cream (if using) and warm through for 30–60 seconds. Stir in grated Parmesan, chopped parsley, salt, and pepper. Keep the sauce warm on the lowest heat; do not boil or the butter may separate.

Boil ravioli

Bring a large pot of salted water to a gentle boil (about 4–6 quarts water with 1 tablespoon coarse sea salt). Working in batches, add chilled ravioli and cook until they float and the pasta is tender, about 2.5–4 minutes depending on thickness. Stir gently during the first minute to prevent sticking.

Dress ravioli

Using a slotted spoon, transfer cooked ravioli directly to the skillet with warm browned butter lemon sauce. Gently toss to coat, letting a little starchy pasta water (1–2 tablespoons) come along to help emulsify the sauce if needed. Reheat gently for 30 seconds so the filling warms through.

Plate and garnish

Divide ravioli among plates. Spoon extra sauce over each portion. Finish with additional grated Parmesan, chopped chives or tarragon, and a light dusting of lemon zest for brightness. Serve immediately.