Lobster Ravioli Recipe

Make the Ravioli Dough

In a large bowl, combine the flour and salt. Create a well in the center and add the egg. Gradually mix in the flour until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In another bowl, mix the cooked lobster meat, ricotta cheese, black pepper, and half of the lemon zest until well combined.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin.

Shape the Ravioli

On one sheet of dough, place small mounds of the lobster filling, about 1 tablespoon apart. Moisten the edges with water, then place another sheet of dough on top. Press down to seal and cut out the ravioli with a knife or a ravioli cutter.

Cook the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Drain and set aside.

Make the Calabrian Chili Butter

In a skillet, melt the butter over medium heat. Add the Calabrian chili paste and scallions, cooking for 2-3 minutes until fragrant.

Serve

Toss the cooked ravioli in the chili butter sauce. Plate and garnish with the remaining lemon zest and grated Parmesan cheese.