Lobster Ravioli

1. 1
   prep · ~40 min

   Make the pasta dough.

   1.Mound the flour on a clean work surface and create a well in the center.

   2.Crack the eggs into the well and add a pinch of salt.

   3.Using a fork, beat the eggs gently, gradually incorporating flour from the inner walls.

   4.Knead the shaggy dough by hand for 8-10 minutes until smooth and elastic.

   5.Wrap the dough in plastic wrap and rest at room temperature for 30 minutes.

   TIPIf the dough feels sticky, dust with a little more flour. If it feels dry, wet your hands slightly while kneading.
2. 2
   bake · ~12 min

   Bake the lobster tails.

   1.Heat the oven to 350°F (175°C).

   2.Brush the lobster meat with olive oil and place on a parchment-lined baking sheet.

   3.Bake for 10-12 minutes until just opaque and cooked through.

   4.Cool the lobster for 5 minutes, then finely chop into small, even pieces.

   TIPDon't overbake the lobster. It will cook briefly again when the ravioli are boiled.
3. 3
   mix · ~15 min

   Prepare the lobster filling.

   1.In a bowl, combine the chopped lobster, drained ricotta, and parmesan.

   2.Add the lemon zest, parsley, and a pinch of black pepper.

   3.Fold gently until all ingredients are just combined. Don't overmix.

   4.Refrigerate the filling for 15 minutes to firm up.

   TIPMake sure the ricotta is well-drained, otherwise the filling will be watery and leak from the ravioli.
4. 4
   knead · ~20 min

   Roll out the pasta sheets.

   1.Divide the rested dough into 4 equal portions.

   2.Flatten one portion into a rectangle and pass it through the widest setting of the pasta maker.

   3.Fold the sheet in thirds and pass it through the widest setting again. Repeat this folding process 2 more times.

   4.Continue rolling the sheet through progressively thinner settings until it's about 1mm thick.

   5.Repeat with the remaining dough portions, keeping rolled sheets covered with a damp towel.

   TIPWork with one portion of dough at a time, keeping the others wrapped to prevent drying.
5. 5
   assemble · ~15 min

   Fill and shape the ravioli.

   1.Lay one pasta sheet flat. Place heaping teaspoonfuls of filling in rows 3 inches apart.

   2.Brush a thin layer of water around each mound of filling.

   3.Gently lay a second pasta sheet over the top. Press around the filling to remove any air pockets.

   4.Cut into individual ravioli with a 3-inch round cutter or a sharp knife.

   5.Press the edges firmly with a fork to seal. Place finished ravioli on a floured baking sheet.

   TIPRemoving air pockets is essential — trapped air causes ravioli to burst open during boiling.
6. 6
   boil · ~5 min

   Boil the ravioli.

   1.Bring a large pot of water to a gentle boil. Add 1 tablespoon of salt.

   2.Carefully drop the ravioli into the water, giving them a gentle stir to prevent sticking.

   3.Cook for 3-4 minutes until the pasta is tender and the filling is heated through.

   4.Use a slotted spoon to gently lift the ravioli out. Drain briefly and reserve 1/2 cup of pasta water.

   TIPWatch for the ravioli to float — that's your signal they're nearly done.
7. 7
   saute · ~4 min

   Make the garlic butter sauce.

   1.In a large skillet over medium heat, melt the butter until it begins to foam.

   2.Add the sliced garlic and cook gently for 1-2 minutes until fragrant and barely golden.

   3.Remove the pan from heat and stir in the lemon juice and a pinch of black pepper.

   4.Splash in a small amount of reserved pasta water to create a light emulsion.

   TIPKeep the heat low to medium — garlic burns quickly and turns bitter.
8. 8
   assemble · ~2 min

   Coat the ravioli in the sauce and serve.

   1.Gently add the drained ravioli to the skillet with the butter sauce.

   2.Toss very gently for 30 seconds until each ravioli is coated in the silky sauce.

   3.Plate immediately and finish with extra parmesan, fresh parsley, and a hint of lemon zest.

   TIPToss with care — freshly made ravioli are delicate treasures.

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