Lobster Ravioli Recipe
fresh ricotta, mozzarella ravioli topped with north atlantic lobster meat, roma tomatoes, fresh basil, roasted garlic, grilled shrimp
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Ingredients
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Pasta Dough & Filling
Lobster & Shrimp
Sauce & Topping
Garnish
Method
Pasta Dough & Filling
- 1
Make pasta dough
On a clean work surface, combine all-purpose and semolina flours into a mound. Make a well and add eggs, 1 tbs olive oil and 1/2 tsp salt. Gradually incorporate flour into eggs with a fork until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic, adding water or a dusting of flour if needed. Wrap in plastic and rest at room temperature for 30 minutes.
- 2
Prepare filling
In a bowl, mix fresh ricotta, diced mozzarella, grated Parmesan, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper until homogenous. Taste and adjust seasoning. Place filling into a piping bag or plastic bag with the corner snipped for easier portioning.
- 3
Roll and form ravioli
Divide rested dough into 4 pieces. Working with one piece at a time, flatten and pass through a pasta machine or roll by hand to a thin sheet (~1.5 mm). Lay one sheet on a lightly floured surface, pipe 1 tsp (about 7–8 g) mounds of filling spaced 1.5–2 inches apart. Lightly brush around mounds with beaten egg wash. Lay second sheet over, press around filling to seal out air, and use a ravioli cutter or a knife to cut squares. Crimp edges to ensure a tight seal. Place raw ravioli on a floured tray until ready to cook.
Lobster & Shrimp
- 4
Prepare lobster
If lobster is chilled, bring to room temperature. Chop cooked lobster meat into bite-sized pieces (~1/2 inch). Toss with 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Set aside.
- 5
Sauce & Assembly
- 6
Make tomato-basil butter sauce
In a large skillet over medium heat, warm 2 tbs olive oil and 2 tbs butter. Add mashed roasted garlic and cook 30 seconds until fragrant. Add diced roma tomatoes and cook 3–4 minutes until they start to break down. Pour in 1/4 cup dry white wine (if using) and simmer 1–2 minutes to reduce slightly. Stir in 1/4 cup cream, 1/2 tsp salt and 1/4 tsp pepper. Cook until sauce is slightly thickened, about 2 minutes. Stir in half the sliced basil and remove from heat.
- 7
Cook ravioli
Bring a large pot of salted water to a gentle rolling boil. Working in batches, drop ravioli into boiling water and cook 2.5–4 minutes (fresh pasta cooks quickly) until they float and the dough is tender. Use a slotted spoon to transfer ravioli directly into the skillet with sauce, reserving about 1/4 cup of pasta water.
- 8
Finish pasta with sauce
Toss ravioli gently in the sauce over low heat. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce. Gently fold in chopped lobster meat and warm through for 1–2 minutes (do not overcook lobster). Add remaining basil and 1–2 tbs butter, swirling to create a glossy finish. Taste and adjust seasoning.
- 9
Plate and garnish
Divide ravioli among 4 plates (about 6–8 ravioli per serving). Arrange grilled shrimp atop each portion and spoon any extra lobster and sauce over the ravioli. Sprinkle grated Parmesan, scatter microgreens or extra basil, and serve with lemon wedges on the side.
