Lobster Ravioli Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and sea salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle with a little extra flour. Form into a ball, wrap tightly in plastic, and let rest at room temperature for 30 minutes.

Prepare filling

Finely chop the cooked lobster meat into small bite-sized pieces. In a bowl, combine chopped lobster, ricotta, mascarpone, lemon zest, minced chives, melted butter, salt and pepper. Mix gently until uniform but keep some lobster texture — do not overwork. Taste and adjust seasoning. Chill in refrigerator for 15–20 minutes to firm slightly.

Build the bisque

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add minced shallot and cook until soft and translucent, about 2–3 minutes. Add garlic and cook 30 seconds more until fragrant.

Stir in tomato paste and cook 1 minute. Deglaze with white wine and simmer until reduced by about half, 2–3 minutes. Add the lobster or shell stock and bring to a gentle simmer; reduce heat and simmer 5 minutes to concentrate flavor.

Add heavy cream and cognac (if using), stir and simmer gently 3–4 minutes until slightly thickened. Season with lemon juice, salt and pepper. Keep warm on very low heat. If you prefer a smoother bisque, blend with an immersion blender briefly and pass through a fine sieve before returning to the pot.

Roll and assemble ravioli

Divide rested dough into 4 pieces. Working with one piece at a time and keeping others covered, roll dough with a pasta machine or rolling pin to about 1/16" thickness (thin but not translucent). Dust with flour as needed to prevent sticking.

Lay one sheet on a lightly floured surface. Using a teaspoon or small cookie scoop, place 1 teaspoon (about 10–12 g) of lobster filling every 1½–2 inches, spacing evenly. Beat the egg to make an egg wash and brush lightly around filling mounds.

Place a second sheet of pasta on top, pressing gently around each mound to expel air and seal. Use a ravioli cutter, crimper, or sharp knife to cut individual ravioli, sealing edges well. Crimp edges with fingers or fork. Place finished ravioli on a lightly floured tray, cover with a towel until ready to cook.

Cook ravioli

Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Add ravioli in batches (do not overcrowd) and cook 2.5–4 minutes depending on thickness — fresh pasta cooks quickly; ravioli are done when they float and the pasta is tender. Use a slotted spoon to transfer to a warm bowl.

In a skillet over low heat, melt 1 tablespoon unsalted butter and add the cooked ravioli, gently tossing for 30–45 seconds to coat and warm through without breaking them.

Plate and finish

Ladle warm lobster bisque sauce into shallow bowls. Place 3–4 ravioli in each bowl, spoon additional bisque over ravioli. Garnish with thinly sliced chives and a light grind of black pepper. Serve immediately.