Maine Lobster Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   In a mixing bowl, combine flour and salt. Create a well in the center, add eggs, and mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, combine lobster meat, ricotta cheese, Parmesan cheese, lemon zest, tarragon, salt, and pepper. Mix well until fully combined.

3. 3

   Roll Out the Dough

   Divide the dough into four pieces. Roll each piece thinly using a pasta machine or a rolling pin until about 1/16 inch thick.

4. 4

   Assemble the Ravioli

   Place small mounds of filling on one sheet of pasta, spacing them about 1 inch apart. Moisten the edges of the pasta with water, then fold over to create a pocket. Press out any air and seal the edges. Cut into squares.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float to the surface. Remove and drain.

6. 6

   Make the Sauce

   In a saucepan, heat olive oil over medium heat. Add garlic and fennel seeds, sauté for 1 minute. Add crushed tomatoes, salt, pepper, and simmer for 15 minutes. Stir in tarragon and lemon juice.

7. 7

   Serve

   Plate the ravioli and top with the San Marzano tomato sauce. Garnish with extra tarragon if desired.