Lobster Ravioli Recipe

Make dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Add the 4 whole eggs, 1 egg yolk, 1 tablespoon olive oil and 1/2 tsp fine sea salt into the well. Using a fork, gently whisk the eggs while gradually incorporating a little flour from the inner edge of the well until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes (or 5–7 minutes in a stand mixer with dough hook) until it becomes smooth, elastic and slightly tacky. If dough is too sticky, dust with a teaspoon of flour at a time; if too dry, wet your fingers and continue kneading.

Wrap the dough tightly in plastic wrap and rest at room temperature for 30–45 minutes to relax the gluten; this makes rolling easier.

Prepare filling

While dough rests, combine the chopped cooked lobster meat, 1/2 cup ricotta, 2 tbsp mascarpone, 1/4 cup grated Parmesan, 1 tsp lemon zest, 1 tbsp minced chives, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tbsp light cream in a medium bowl.

Gently fold the mixture until cohesive but still slightly chunky — you want pieces of lobster to remain for texture. Taste and adjust seasoning with a pinch more salt or lemon if needed. Transfer filling to a piping bag or resealable bag with corner snipped (or keep in a bowl for spooning).

Divide rested dough into 4 pieces. Keep unused pieces wrapped. Lightly flour your work surface and roll one piece into a thin sheet about 1.5–2 mm thick using a pasta machine or rolling pin. If using a machine, roll progressively from the thickest to near-thinnest setting (stop before it becomes translucent).

Lay the sheet on a lightly floured surface. Brush a thin ribbon of egg wash (1 beaten egg + 1 tsp water) along rows where you will place filling to help seal. Pipe or place scant tablespoons of lobster filling spaced about 1 1/2 inches apart in rows down the sheet.

Carefully lift a second sheet of pasta and lay it over the filled sheet. Gently press around each mound to remove air, then use a ravioli cutter or pastry wheel to trim and seal individual ravioli, pressing edges firmly. Alternatively, use a fork to crimp edges. If edge sealing is imperfect, dab a touch of egg wash and press again.

Place finished ravioli on a lightly floured tray, cover loosely with a towel to prevent drying, and repeat with remaining dough and filling. You should yield about 20–24 medium ravioli.

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Meanwhile, prepare the brown butter-sage sauce (below).

Gently drop 6–8 ravioli into the boiling water (do not overcrowd). Cook fresh ravioli 2.5–4 minutes depending on thickness — they will float to the surface when done and the pasta should be tender but still hold shape.

Using a slotted spoon, transfer cooked ravioli directly into the sauté pan with the sauce (do not rinse). Repeat with remaining ravioli.

Make sauce

In a large sauté pan over medium heat, melt 6 tbsp unsalted butter. Swirl and cook the butter, watching closely — after 4–6 minutes it will foam, then the milk solids will brown and give a nutty aroma (brown butter). Reduce heat if browning too quickly to avoid burning.

When butter has a deep golden-brown color, add the fresh sage leaves and cook for 30–45 seconds until crisp and fragrant. Remove some or all sage leaves for garnish if desired.

Stir in 1 tablespoon lemon juice, 1/4 tsp sea salt and 1/8 tsp freshly ground pepper. If desired, whisk in 1 tablespoon cold unsalted butter off the heat for a glossy finish.

Add the drained ravioli to the pan and gently toss in the brown butter-sage sauce for 30–45 seconds so they heat through and pick up the sauce. Spoon any accumulated filling juices from the pasta pot into the pan to enhance flavor.

Plate 4–6 ravioli per person (depending on size) onto warm plates. Spoon a little extra brown butter-sage sauce over each serving, top with reserved crisp sage leaves, 1–2 tablespoons grated Parmesan and scatter microgreens or additional chives for freshness.

Serve immediately with freshly ground black pepper and lemon wedges on the side if desired.