Lobster Ravioli Recipe
Pillow-shaped noodles stuffed with lobster, shrimp & scallops tossed with asparagus and tomatoes in a bleu cheese cream sauce
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Prepare the Dough
In a large bowl, mix the flour and salt together. Create a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Make the Filling
In a medium bowl, combine the lobster meat, shrimp, scallops, ricotta cheese, Parmesan cheese, black pepper, salt, and parsley. Mix until well combined and set aside.
Assemble Ravioli
- 3
Roll and Cut the Dough
After the dough has rested, roll it out using a pasta machine or rolling pin until thin. Cut into squares (about 3x3 inches). Place a tablespoon of filling in the center of each square.
- 4
Seal the Ravioli
Moisten the edges of the dough squares with water and fold over to create a triangle or square shape. Press the edges firmly to seal and prevent the filling from leaking out. Repeat until all the dough and filling is used.
Sauce
- 5
Make the Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the bleu cheese and let it melt into the sauce.
- 6
Cook the Vegetables
Add the asparagus and cherry tomatoes to the skillet. Cook for about 5 minutes until the asparagus is tender. Season with salt and pepper to taste.
Cook the Ravioli
- 7
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes, or until they float to the surface. Drain gently.
Combine and Serve
- 8
Toss and Serve
Add the cooked ravioli to the skillet with the sauce. Toss gently to coat the ravioli with the bleu cheese cream sauce and vegetables. Serve immediately.
