Lobster Ravioli
Luxurious, homemade ravioli filled with tender lobster meat and creamy ricotta cheese. Served in a delicate, velvety tomato cream sauce, this dish is perfect for a special occasion or a romantic dinner.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Pasta Dough
- b.On a clean work surface, mound the '00' flour and 0.5 tsp of the fine sea salt. Create a well in the center.
- c.Crack the eggs and egg yolks into the well, and add the olive oil.
- d.Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a shaggy dough forms.
- e.Use your hands and a bench scraper to bring the dough together. Knead for 8-10 minutes until the dough is smooth, firm, and elastic.
- f.Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, but preferably 1 hour.
- 2
Step 2
- a.Make the Lobster Filling
- b.In a medium bowl, combine the finely chopped cooked lobster meat, drained ricotta cheese, grated parmesan cheese, lemon zest, and fresh parsley.
- c.Season with 0.5 tsp of fine sea salt and 0.25 tsp of black pepper. Gently mix until just combined. Do not overmix.
- d.Cover the bowl and refrigerate the filling until you are ready to assemble the ravioli.
- 3
Step 3
- a.Roll and Form the Ravioli
- b.Cut the rested dough into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
- c.Lightly flour one piece of dough and flatten it with your palm. Pass it through a pasta machine on the widest setting. Fold it into thirds and pass it through again.
- d.Continue passing the dough through the machine, decreasing the thickness setting each time, until you have a long, thin sheet (about 1/16-inch thick, or setting 6 on most machines).
- e.Lay one pasta sheet on a lightly floured surface. Place heaping teaspoons of the lobster filling about 2 inches apart in a single row down the center of the sheet.
- f.Lightly brush the pasta around the filling with a small amount of water. Lay a second sheet of pasta over the top.
- g.Gently press around each mound of filling to seal the two sheets together, carefully pushing out any air pockets to prevent bursting during cooking.
- h.Use a fluted pastry wheel or a ravioli stamp to cut the ravioli into individual squares. Place the finished ravioli on a baking sheet generously dusted with semolina flour.
- 4
Step 4
- a.Create the Tomato Cream Sauce
- b.In a large skillet or saucepan over medium heat, melt the unsalted butter.
- c.Add the minced shallot and cook until softened and translucent, about 3-4 minutes.
- d.Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- e.Pour in the crushed tomatoes, the remaining 0.5 tsp of fine sea salt, and 0.25 tsp of black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- f.Reduce the heat to low and stir in the heavy cream and optional red pepper flakes. Keep the sauce warm over very low heat while you cook the ravioli.
- 5
Step 5
- a.Cook and Serve
- b.Bring a large pot of water to a rolling boil and add the 2 tbsp of coarse sea salt.
- c.Carefully add the fresh ravioli to the boiling water in batches, avoiding overcrowding the pot.
- d.Cook for 3-4 minutes, or until the ravioli float to the surface and the pasta is al dente.
- e.Using a slotted spoon or spider strainer, gently transfer the cooked ravioli directly from the pot into the skillet with the warm sauce.
- f.Gently toss the ravioli in the sauce to coat them completely. If the sauce is too thick, add a splash of the starchy pasta water.
- g.Serve immediately, garnished with extra grated parmesan cheese and fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best pasta dough, weigh your flour instead of using measuring cups for accuracy.
- 2Ensure your ricotta is well-drained. Watery ricotta will make the filling loose and can cause the ravioli to become soggy.
- 3Don't overfill the ravioli, as this can cause them to burst while cooking.
- 4Work in batches when cooking the ravioli to ensure they cook evenly and don't stick together.
- 5The starchy pasta water is liquid gold! Use a splash to help the sauce emulsify and cling to the ravioli.
- 6Fresh ravioli can be frozen. Arrange them in a single layer on a semolina-dusted baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months.
Adapt it for your goals.
Filling
Substitute the lobster with an equal amount of cooked shrimp, crab meat, or a mixture of sautéed mushrooms and spinach for a vegetarian option.
SauceSauce
Serve the ravioli in a simple brown butter and sage sauce. Melt butter in a skillet until it foams and turns golden brown, then add fresh sage leaves and cook until crisp.
HerbHerb
Add a tablespoon of finely chopped fresh tarragon or chives to the filling for a different aromatic profile that pairs beautifully with lobster.
Why this is on our healthy list.
Source of High-Quality Protein
Lobster and eggs provide high-quality, complete protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Rich in Selenium
Lobster is an excellent source of selenium, a powerful antioxidant that helps protect cells from damage, supports immune system function, and plays a key role in thyroid health.
Provides B Vitamins
This dish contains significant amounts of B vitamins, particularly B12 from the lobster and eggs. Vitamin B12 is crucial for nerve function, DNA synthesis, and the formation of red blood cells.
Contains Essential Minerals
Beyond selenium, lobster also provides other important minerals like zinc, copper, and phosphorus, which are vital for immune health, bone strength, and energy production.
Frequently asked questions
One serving of this Lobster Ravioli contains approximately 665 calories. This can vary based on the exact ingredients used, such as the fat content of the ricotta and cream.
