Lobster Cream Ravioli Recipe

Prepare filling

In a medium bowl combine chopped cooked lobster, ricotta, 1/2 cup grated Parmesan, lemon zest, minced chives, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently to combine, keeping some lumps of lobster for texture. Adjust seasoning to taste.

Prepare sealing egg wash

Beat the egg lightly in a small bowl and set aside for sealing the ravioli edges.

Assemble ravioli

Lay out pasta sheets (or wrappers) on a lightly floured surface. Place 1 teaspoon to 1 tablespoon (depending on sheet size) of lobster-ricotta filling in evenly spaced mounds on half the sheets. Brush around each mound with a little egg wash. Top with a second sheet and press gently around each mound to remove air; seal edges firmly. Use a ravioli cutter or knife to separate individual ravioli. Transfer finished ravioli to a lightly floured tray; cover loosely with plastic to prevent drying.

Cook fettuccine

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 3–5 minutes for fresh, 8–11 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook peas

While pasta cooks, melt 2 tablespoons butter in a small skillet over medium heat. Add the thawed peas and cook for 2–3 minutes until heated through. Season lightly with salt. Set aside.

Sauté aromatics

In a wide sauté pan or shallow skillet melt 2 tablespoons butter over medium heat. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan. Increase heat to medium-high and simmer until reduced by about half, roughly 2–3 minutes.

Build sauce

Stir in 1 teaspoon tomato paste and cook 30 seconds, then add 1/2 cup stock and 1 cup heavy cream. Bring to a gentle simmer and reduce the heat to medium-low. Stir occasionally and simmer until sauce thickens slightly and coats the back of a spoon, about 4–6 minutes.

Finish sauce with lobster

Add the chopped cooked lobster to the sauce and warm through for 1–2 minutes (do not overcook the lobster). Stir in 1 teaspoon lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 2 tablespoons chopped parsley. Taste and adjust seasoning.

Cook ravioli

Bring another pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook 3–4 minutes for fresh or as needed until they float and are tender. Use a slotted spoon to transfer ravioli directly into the simmering cream sauce (reserve a little cooking water).

Combine with fettuccine and peas

Add cooked fettuccine and warmed peas to the sauce with the ravioli. Toss gently to combine, adding reserved pasta cooking water 1–2 tablespoons at a time if needed to loosen the sauce and coat the pasta evenly. Warm together for 1–2 minutes to marry flavors.

Drizzle 1 teaspoon olive oil over the plated pasta to add shine. Sprinkle additional grated Parmesan and remaining chopped parsley over each portion. Serve immediately with extra lemon wedges or cracked black pepper if desired.