Sophia's Lobster Ravioli Recipe
Lobster, ricotta, and tomato-filled ravioli sautéed in a house-made alfredo sauce with a touch of pesto, topped with large shrimp, sun-dried tomatoes, and asparagus
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Ingredients
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Ravioli Filling
Ravioli Dough
Alfredo Sauce
Toppings
Method
Prepare the Ravioli Filling
- 1
Mix Filling Ingredients
In a mixing bowl, combine the lobster meat, ricotta cheese, tomato paste, fresh basil, salt, and black pepper. Mix until well combined and set aside.
Make the Ravioli Dough
- 2
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Form the Ravioli
- 3
Roll and Fill
Roll out the rested dough on a floured surface to about 1/8 inch thickness. Cut into squares (about 3 inches). Place a small spoonful of the lobster filling in the center of each square. Moisten the edges with water, fold over to form a triangle, and press to seal. Cut out the ravioli with a pastry cutter if desired. Repeat until all dough and filling are used.
Cook the Ravioli
- 4
Boil the Ravioli
In a large pot of salted boiling water, cook the ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the Alfredo Sauce
- 5
Make the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, and bring to a simmer. Stir in the Parmesan cheese, pesto, salt, and black pepper. Cook for about 3-5 minutes until the sauce thickens slightly.
Sauté the Toppings
- 6
Cook Shrimp and Asparagus
In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 2-3 minutes. Add the shrimp and cook for another 3-4 minutes until shrimp are pink and cooked through. Stir in the sun-dried tomatoes.
Combine and Serve
- 7
Finish the Dish
Add the cooked ravioli to the skillet with the shrimp and asparagus. Pour the Alfredo sauce over and gently toss to combine. Serve immediately, garnished with additional Parmesan cheese if desired.
