Lobster Ravioli Recipe

Mix the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Mix with a fork until the dough begins to come together.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, chopped chives, lemon zest, salt, and black pepper. Mix until well combined.

Roll Out the Dough

Divide the dough into four equal portions. Roll out one portion on a floured surface until thin (about 1/16 inch thick).

Form the Ravioli

Place a teaspoon of lobster filling about 1 inch apart on one half of the rolled-out dough. Fold the dough over to cover the filling, pressing down around each mound to seal. Cut between the mounds to form individual ravioli.

Repeat

Repeat the rolling and filling process with the remaining dough and filling.

Boil the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sauce

In a skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it simmer for a few minutes.

Add Cream

Stir in the heavy cream, salt, and black pepper. Let it simmer for another 3-4 minutes until slightly thickened.

Combine and Serve

Add the cooked ravioli to the sauce and gently toss to coat. Garnish with fresh parsley before serving.