Ravioli All’ Aragosta Recipe
Ravioli all’ aragosta is a type of stuffed pasta featuring a filling of fresh lobster meat and cheeses, encased in a dough made from flour and eggs. This version highlights the rich flavor of lobster combined with creamy ricotta and Parmesan, creating a luxurious dinner option. Here's how to make it at home.
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Ingredients
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Ravioli and Sauce Ingredients
Method
Preparation Steps
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.
Prepare the Filling
In a bowl, combine the fresh lobster meat, ricotta cheese, Parmesan cheese, salt, and pepper. Mix well and set aside.
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.
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.
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.
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.
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.
Serve
Plate the ravioli, drizzle with sun-dried tomato cream sauce, and top with the halved lobster tail. Enjoy your Ravioli all’ aragosta!
