Lobster Ravioli

Course: Main Course

Cuisine: Italian
Servings: 6 servings
Calories: 634 kcal (per serving)

Ingredients

Homemade Pasta Dough

• 2 cups all-purpose flour (240g)
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Water (as needed to adjust dough consistency)

Lobster Filling

• 12 oz cooked lobster meat, chopped (about 2 cups/342g)
• 3 cloves garlic, minced (1 tablespoon)
• 1 cup whole milk ricotta cheese (250g)
• 2 teaspoons lemon zest
• ¾ teaspoon salt
• ¼ teaspoon ground black pepper

Sauce

• 1 tablespoon unsalted butter
• 1 shallot, thinly sliced (35g)
• ¾ cup dry white wine (180mL)
• ½ cup heavy whipping cream (120mL)
• 1 teaspoon finely chopped fresh sage or thyme
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

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Instructions

For the Pasta Dough:

1. Prepare the dough: On a clean work surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt. Using a fork, gently beat the eggs and start incorporating the flour into the mixture. Gradually, with your hands, fold in the rest of the flour to form a shaggy dough.

2. Knead the dough: Once the dough forms, knead it for about 10 minutes until it is smooth and elastic. Add flour as needed to prevent sticking. Wrap in plastic and let it rest at room temperature for 1 to 3 hours.

For the Ravioli Filling:

1. Combine the filling: In a large bowl, mix together the lobster meat, minced garlic, ricotta cheese, lemon zest, salt, and pepper until well combined.

Assemble the Ravioli:

1. Roll out the dough: Divide the dough into quarters. Lightly dust with flour and roll each portion using a pasta roller, starting with the largest setting (#1) and gradually working your way down to #5 (or roll by hand to a 1/16-inch thickness).

2. Form the ravioli: Lay one sheet of dough on a clean surface. Spoon the lobster filling (about 1 tablespoon per ravioli) spaced 1-inch apart on the dough. Brush water around the filling, then place another sheet of dough on top. Press around each mound of filling to seal. Use a knife, pizza cutter, or ravioli press to cut the ravioli into squares. Place on a baking sheet and refrigerate while preparing the sauce.

For the Sauce:

1. Cook the shallots and wine: In a large skillet, melt butter over medium-high heat. Add sliced shallots and cook for about 1 minute until translucent. Add the white wine and cook until reduced by half, about 4 minutes.

2. Make the cream sauce: Whisk in the cream, sage or thyme, salt, and pepper. Cook for another 2 minutes until the sauce is slightly thickened. Remove from heat.

Cooking the Ravioli:

1. Boil the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-5 minutes, or until they float to the top. Use a slotted spoon to transfer them to the skillet with the cream sauce.

2. Finish the dish: Place the skillet over medium-high heat and bring the sauce to a simmer. Stir gently, adding 2-4 tablespoons of pasta water if the sauce needs to be loosened. Serve immediately.

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Notes:

• Resting the dough: Ensure the dough rests for at least 1 hour to develop the right texture.
• Avoid overfilling: Keep the filling size to about 1 tablespoon per ravioli to ensure they seal properly.
• Freezing tip: You can freeze uncooked ravioli in a single layer on a baking sheet, then transfer to an airtight container for up to 1 month.
• Substitutions: If you don’t have fresh lobster, you can use pre-cooked lobster meat or crab for a different twist.