Lobster Ravioli Recipe
Ravioli stuffed with poached lobster, crème fraîche, mascarpone, and tarragon in a creamy lobster sauce
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Ingredients
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Pasta Dough
Lobster Filling
Lobster Sauce
Method
Pasta Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs and olive oil. Mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough onto 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.
Lobster Filling
- 3
Prepare the Filling
In a mixing bowl, combine the chopped lobster meat, crème fraîche, mascarpone, chopped tarragon, salt, and black pepper. Mix well until all ingredients are evenly combined.
Lobster Sauce
- 4
- 5
Add Stock and Cream
Pour in the lobster stock and bring to a simmer. Reduce the heat and stir in the heavy cream. Let simmer for 5-7 minutes, stirring occasionally. Season with salt and black pepper to taste.
Assembly and Cooking
- 6
Roll out the Pasta
After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 7
Form the Ravioli
Place a teaspoon of the lobster filling on one sheet of pasta, spacing them about 2 inches apart. Lightly brush the edges of the pasta with water. Place another sheet on top and press around each filling to seal.
- 8
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 9
Serve
Plate the ravioli and drizzle with the lobster sauce. Garnish with fresh tarragon before serving.
