Lobster Ravioli Recipe
Tarragon / Ricotta / Lobster Beurre Blanc / Blistered Tomatoes
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Ingredients
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Pasta & Filling
Lobster Beurre Blanc
Blistered Tomatoes & Finishing
Assembly & Cooking Liquids
Method
Pasta & Filling
- 1
Prepare filling
In a bowl, combine the chopped cooked lobster meat, ricotta, grated Parmesan, chopped tarragon, lemon zest, egg yolk, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix gently until evenly combined but not pureed — you want small chunks of lobster. Taste and adjust seasoning lightly.
- 2
Portion filling
If using fresh pasta sheets: cut sheets into approximately 3"–3.5" rounds or 3" squares. Place about 1 tablespoon of filling in the center of each sheet (adjust to keep edges clean). Brush a thin film of water or beaten egg around the edges (or a little olive oil to prevent sticking) then fold and press to seal, ensuring no air pockets remain. Crimp edges with a fork for a tight seal. If using wonton wrappers, use the same portion size and seal similarly.
Lobster Beurre Blanc
- 3
Reduce aromatics
In a small saucepan over medium heat, combine minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (this concentrates flavor and cooks off acid).
- 4
Mount butter
Lower heat to very low. Whisk in the cold butter, a few pieces at a time, allowing each addition to emulsify before adding more. If sauce threatens to separate, whisk in 1 teaspoon heavy cream to stabilize. Finish with a pinch of white pepper or cayenne and 1/4 teaspoon salt. Keep the beurre blanc warm over the lowest heat or in a warm water bath; do not boil or it will break.
Blistered Tomatoes & Finishing
- 5
Blister tomatoes
Heat a medium skillet over high heat. Add 1 tablespoon olive oil and when shimmering, add the cherry tomatoes and sliced garlic. Cook, stirring occasionally, until skins blister and begin to burst, about 3–5 minutes. Toss with 1/2 tablespoon fresh lemon juice, 1/4 teaspoon salt and a pinch of black pepper. Remove from heat and set aside.
Assembly & Cooking
- 6
Cook ravioli
Bring 4 cups water with 1 tablespoon coarse salt to a rolling boil in a large pot. Gently drop sealed ravioli (work in batches to avoid overcrowding) and cook for 2–4 minutes depending on thickness of pasta/wrapper — fresh pasta will be faster. Ravioli are done when they float and pasta is tender but still with a slight bite. Use a slotted spoon to transfer ravioli directly to a warm plate or shallow pan.
- 7
Sauce and finish
Place the cooked ravioli in a warm shallow serving pan. Spoon the warm lobster beurre blanc over the ravioli, using about 2–3 tablespoons of sauce per serving (reserve a small amount for plate presentation). Scatter the blistered tomatoes over the top. Garnish with microgreens or small tarragon sprigs and an additional light grating of Parmesan if desired. Serve immediately.