Dairy-Free Lobster Ravioli
Elevate your pasta night with this indulgent yet light *Dairy-Free Lobster Ravioli*. Delicately handcrafted pasta envelopes a luxurious filling made from tender, sweet lobster meat, rich coconut cream, zesty lemon, and fresh parsley, creating a creamy and flavorful bite without any dairy. The dish is paired with a bright and aromatic tomato-basil sauce, made from sautéed onions, juicy cherry tomatoes, and fresh basil leaves, ensuring every forkful bursts with vibrant, Mediterranean-inspired flavors. Perfect for a special dinner or a date-night treat, this elegant yet approachable recipe is a must-try for seafood lovers and anyone seeking a dairy-free gourmet experience. Ready in just over an hour and serving four, it’s the perfect way to impress your guests or indulge your taste buds at home. *Keywords*: dairy-free lobster ravioli, homemade pasta, dairy-free seafood recipes, Mediterranean-inspired, gourmet dairy-free dinner ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 3 units Large eggs
- 2 tablespoons Olive oil
- 1 cup Fresh lobster meat, cooked and chopped
- 0.5 cups Coconut cream
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Sea salt
- 1 tablespoon Olive oil
- 1 unit Large onion, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Fresh basil leaves, torn
- 1 cup Vegetable broth
Instructions
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center.
Whisk the eggs and 2 tablespoons of olive oil in a separate bowl. Pour into the well.
Slowly incorporate the flour into the egg mixture until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
For the filling, mix the cooked lobster meat, coconut cream, lemon zest, chopped parsley, minced garlic, black pepper, and sea salt in a bowl. Set aside.
Divide the dough into 4 equal pieces. Roll each piece out to a thin sheet using a pasta machine or rolling pin.
Place small amounts of the lobster filling at intervals on one sheet of pasta. Cover with another sheet and press around the filling to seal.
Cut between fillings to form individual ravioli and seal the edges with a fork.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until translucent.
Add cherry tomatoes and cook until softened. Pour in the vegetable broth and bring to a simmer.
Reduce heat and add fresh basil, seasoning with additional salt and pepper to taste.
Bring a large pot of salted water to a boil. Boil the ravioli gently for about 3-4 minutes or until they float to the surface.
Remove with a slotted spoon and add to the sauce. Gently toss to coat.
Serve immediately, garnished with extra chopped parsley or basil if desired.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 77.0 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 672 mg | 52% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2580 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
