Lobster & Ricotta Cheese Ravioli Recipe

Make pasta dough

On a clean work surface, combine the all-purpose flour and semolina into a mound. Make a well in the center and add the eggs, egg yolk, olive oil, and 1/4 tsp fine sea salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead by hand for about 8–10 minutes until smooth and elastic; if dough feels dry, add up to 1 tsp water. Wrap in plastic and rest at room temperature for 30 minutes.

Prepare lobster ricotta filling

While the dough rests, in a bowl combine ricotta, chopped lobster meat, grated Parmesan, lemon zest, lemon juice, chives, parsley, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Gently fold to combine, keeping some lobster pieces intact for texture. Taste and adjust seasoning. Transfer filling to a piping bag or zip-top bag with corner cut for easier portioning.

Roll and assemble ravioli

Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll dough to about 1.5–2 mm thickness (pasta machine setting 6–7 on home machines). Lay a sheet on a lightly floured surface. Place small mounds (about 1.5 tablespoons) of lobster-ricotta filling spaced 1.5–2 inches apart along the sheet. Lightly brush around each mound with egg wash (beat 1 egg with 1 tsp water). Lay second sheet over, press around each mound to remove air pockets, and seal edges. Cut into individual ravioli (roughly 2.5–3-inch squares or rounds). Press edges with a fork to ensure a good seal. Transfer finished ravioli to a floured tray and chill 15 minutes to set.

Cook ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes or until they float and pasta is al dente. Use a slotted spoon to lift ravioli and transfer to a warm tray while finishing sauce and other components.

In a bowl gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, green onion, old bay seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Mix carefully to keep lumps intact. Form into two 4-ounce (1/4 lb) patties, pressing lightly. Chill in refrigerator 15 minutes to firm.

Heat butter and vegetable oil in a skillet over medium heat until sizzling. Add crab cakes and pan-fry 3–4 minutes per side until golden brown and heated through. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while you finish the dish.

In a medium saucepan bring 3 cups water and 1 tsp salt to a boil. Slowly whisk in grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender, about 20–25 minutes (follow package for specific timing). If grits thicken too much, stir in up to 1/2 cup additional milk or water to reach creamy consistency.

Once grits are tender, stir in butter, milk, shredded cheddar, cream cheese, chopped pimentos, 3/4 tsp salt, 1/4 tsp black pepper, and optional hot sauce. Stir until smooth and cheese is fully melted. Keep warm on very low heat, stirring occasionally.

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes depending on thickness. Transfer bacon to paper towels and reserve 1 tablespoon rendered bacon fat in the pan; discard excess. Chop cooked bacon into bite-sized pieces and set aside.

In the same skillet over medium-low heat, add 2 tablespoons butter and minced garlic. Sauté briefly until fragrant, about 30 seconds. Deglaze pan with white wine (or seafood stock), scraping up browned bits, and reduce by half, about 1–2 minutes. Add heavy cream and simmer gently until slightly thickened, about 2–3 minutes. Stir in lemon juice, chopped tarragon or parsley, 1/4 tsp salt, 1/4 tsp black pepper, and the chopped bacon. Keep sauce warm; do not boil once cream is added.

Place a generous scoop (about 3/4 cup) of creamy pimento cheese grits in the center of each warmed plate.

Nestle two lobster-ricotta ravioli on top of the grits (or arrange around). Place one 1/4 lb crab cake beside the ravioli on each plate.

Spoon warm bacon-lemon cream sauce over the ravioli and a little onto the crab cake. Scatter extra chopped bacon pieces on top for crunch.

Drizzle with a little extra-virgin olive oil, sprinkle grated Parmesan, and garnish with microgreens or baby arugula. Serve with lemon wedges on the side.

Enjoy immediately while warm.