Ravioli All’ Aragosta Recipe
Recipe information
Make Ravioli All’ Aragosta in just 1h 30m. Homemade ravioli filled with fresh lobster meat and cheeses, topped with sun-dried tomato cream sauce and a half lobster tail.
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Ingredients
Ravioli and Sauce Ingredients
Preparation Steps
1. Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. Prepare the Filling
In a bowl, combine the fresh lobster meat, ricotta cheese, Parmesan cheese, salt, and pepper. Mix well and set aside.
3. Roll Out the Dough
Divide the dough into 4 pieces. Roll each piece out thinly using a pasta machine or rolling pin. Cut into squares or circles, about 3 inches wide.
4. Fill the Ravioli
Place a small spoonful of the lobster filling in the center of each pasta square. Moisten the edges with water and fold the pasta over to create a triangle or rectangle. Press the edges to seal. Repeat with remaining dough and filling.
5. Cook 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.
6. Make the Sun-Dried Tomato Cream Sauce
In a saucepan, melt the butter over medium heat. Add the sun-dried tomatoes and sauté for 2 minutes. Pour in the heavy cream, stirring to combine. Cook for another 5 minutes until slightly thickened. Season with salt and pepper to taste.
7. Prepare the Lobster Tail
Boil or steam the lobster tail until cooked through, about 5-7 minutes. Remove the meat from the shell and slice in half lengthwise.
8. Serve
Plate the ravioli, drizzle with sun-dried tomato cream sauce, and top with the halved lobster tail. Enjoy your Ravioli all’ aragosta!
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