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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
Prepare the Pasta Dough
Make the Lobster Filling
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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.
This italian_american recipe takes 120 minutes to prepare and yields 4 servings. At 660.41 calories per serving with 29.58g of protein, it's a advanced recipe perfect for dinner or lunch.
Roll and Form the Ravioli
Create the Tomato Cream Sauce
Cook and Serve
Substitute the lobster with an equal amount of cooked shrimp, crab meat, or a mixture of sautéed mushrooms and spinach for a vegetarian option.
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.
Add a tablespoon of finely chopped fresh tarragon or chives to the filling for a different aromatic profile that pairs beautifully with lobster.
Lobster and eggs provide high-quality, complete protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
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.
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.
Beyond selenium, lobster also provides other important minerals like zinc, copper, and phosphorus, which are vital for immune health, bone strength, and energy production.
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.
This dish is a rich and indulgent meal, best enjoyed on special occasions. While lobster provides lean protein and essential minerals, the dish is high in calories, fat, and carbohydrates due to the pasta, cheese, and cream sauce. It is not considered a low-calorie or health-focused dish.
Yes, the pasta dough can be made up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 20-30 minutes before rolling.
You can absolutely roll the dough by hand with a rolling pin. It will require more effort to get it uniformly thin. Dust your work surface and rolling pin with flour and roll the dough out, rotating it frequently, until it is nearly transparent (about 1/16-inch thick).
Yes, frozen cooked lobster meat works well. Make sure to thaw it completely in the refrigerator overnight and pat it very dry with paper towels to remove excess moisture before chopping and adding it to the filling.
Place the finished, uncooked ravioli on a baking sheet generously dusted with semolina flour. Semolina is coarser than all-purpose flour and creates a better barrier. Ensure they are in a single layer and not touching.