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Ingredients
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Ravioli Dough
Lobster Filling
Lobster Cream Sauce
Method
Making Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add in the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until combined.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Preparing Lobster Filling
- 3
Mix the Filling
In a mixing bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan, chopped chives, lemon zest, salt, and black pepper. Mix well until all ingredients are incorporated.
Forming Ravioli
- 4
Roll Out the Dough
After resting, divide the dough into four equal pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin.
- 5
Fill Ravioli
Place a teaspoon of the lobster filling about 1 inch apart on one sheet of dough. Brush around the filling with a little water to help seal. Place another sheet of dough on top and press down around the filling to seal. Cut out ravioli shapes with a knife or ravioli cutter.
Cooking Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Making Lobster Cream Sauce
- 7
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the minced shallots and garlic. Sauté until translucent, about 2-3 minutes.
- 8
Create the Sauce
Pour in the heavy cream and bring to a simmer. Stir in the lemon juice, salt, and black pepper. Cook for another 2-3 minutes or until the sauce thickens slightly.
- 9
