Lobster Ravioli Recipe

Prepare filling

In a medium bowl combine the finely chopped cooked lobster meat, ricotta, mascarpone, grated Parmesan, lemon zest, chopped chives, egg yolk, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until cohesive but not overly wet. Taste and adjust seasoning. The filling should be soft enough to pipe or spoon but not runny.

Roll pasta

Divide the pasta dough into manageable pieces. Lightly flour a work surface. Roll each piece into thin sheets with a pasta machine or rolling pin to about 1.5 mm thickness (thin but not translucent). Keep sheets covered with a clean towel to prevent drying.

Assemble ravioli

Place one sheet on a lightly floured surface. Using a teaspoon or small spoon, drop uniform mounds (about 1 tbs each) of filling spaced about 1.5–2 inches apart. Brush a little water or beaten egg around each mound on the pasta sheet to help seal. Lay a second pasta sheet over the first and gently press around each mound to remove air pockets and seal edges. Use a ravioli cutter, knife, or biscuit cutter to cut into individual ravioli. Press edges firmly with a fork to ensure a tight seal. Transfer finished ravioli to a floured tray, spacing them so they don't touch. Keep covered lightly with plastic wrap or a damp towel.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches so they can move freely. Cook fresh ravioli 2–3 minutes, or until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a warm platter while you finish the sauce. Reserve about 60 ml of pasta cooking water.

Sweat aromatics

In a wide sauté pan over medium heat melt 2 tbs butter. Add the minced shallot and sauté 2–3 minutes until softened and translucent (do not brown). Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Add the dry white wine and increase heat to medium-high. Scrape any browned bits from the pan and reduce the wine by about half (2–3 minutes).

Build sauce

Stir in the tomato paste and cook 1 minute. Add the fish/shellfish stock and bring to a gentle simmer. Pour in the heavy cream and reduce heat to medium-low. Simmer gently for 4–6 minutes until the sauce thickens slightly.

Finish with crab and tomatoes

Stir in the crab meat and halved cherry tomatoes. Cook 1–2 minutes just to warm the crab and soften the tomatoes slightly. Add 60 ml reserved pasta water if the sauce is too thick. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice. Stir in 1 tbs chopped tarragon or parsley and remove from heat. Swirl in 1 tbs unsalted butter and 1 tbs olive oil to give the sauce shine.

Combine ravioli and sauce

Add the cooked ravioli directly to the sauce pan or place sauce over plated ravioli. Gently toss or spoon sauce over ravioli to coat, taking care not to break them. If needed, add a splash of reserved pasta water to loosen the sauce for even coating.

Plate 4–6 ravioli per person, spoon generous amounts of lobster cream sauce with crab and cherry tomatoes over the top. Sprinkle extra grated Parmesan and microgreens or chopped herbs. Serve immediately with lemon wedges on the side if desired.