Lobster Ravioli
Indulge in the luxurious flavors of homemade Lobster Ravioli, a dish that brings gourmet dining straight to your kitchen. This recipe features delicate, hand-rolled pasta pillows filled with a rich blend of succulent lobster meat, creamy ricotta, Parmesan cheese, fresh parsley, and a hint of lemon zest for a bright, citrusy note. Topped with a velvety tomato cream sauce infused with white wine, shallots, garlic, and fragrant basil, every bite delivers a perfect balance of elegance and comfort. Ideal for special occasions or a romantic dinner, this Lobster Ravioli recipe is a labor of love that’s well worth the effort. With step-by-step instructions and decadent flavors, this dish is sure to impress and elevate your pasta night to new heights.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 whole Large eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Cooked lobster meat, chopped
- 1 cup Ricotta cheese
- 1 quarter cup Grated Parmesan cheese
- 2 tablespoons Parsley, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 2 tablespoons Shallots, minced
- 2 cloves Garlic, minced
- 1 cup Crushed tomatoes
- 0.5 cup Heavy cream
- 0.25 cup White wine
- 2 tablespoons Fresh basil, chopped
- 1 pinch Black pepper
Instructions
Step 1: Make the pasta dough. On a clean surface, make a mound with 2 cups of all-purpose flour. Create a well in the center and add 3 large eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt. Gradually incorporate the flour into the wet ingredients with a fork.
Step 2: Knead the dough for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Step 3: Meanwhile, prepare the filling. In a mixing bowl, combine 1 cup of chopped cooked lobster meat, 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped parsley, 1 teaspoon of lemon zest, and 1/2 teaspoon of black pepper. Mix well.
Step 4: Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into strips about 4 inches wide.
Step 5: Spoon 1 teaspoon of lobster filling onto the pasta sheet, spaced about 2 inches apart. Brush a little water around each filling mound to help seal the ravioli. Lay another sheet of pasta over the first and press around the mounds to seal.
Step 6: Cut the ravioli using a pasta cutter or knife, ensuring each piece is sealed well. Set aside on a floured surface.
Step 7: For the sauce, melt 3 tablespoons of butter in a large pan over medium heat. Add 2 tablespoons of minced shallots and 2 cloves of minced garlic, cooking until fragrant and soft, about 2 minutes.
Step 8: Pour in 1/4 cup of white wine, and let it simmer for another 2 minutes. Stir in 1 cup of crushed tomatoes and let it cook gently for about 5 minutes.
Step 9: Reduce the heat and add 1/2 cup of heavy cream. Allow the sauce to simmer for a few more minutes until slightly thickened. Add 2 tablespoons of chopped fresh basil and a pinch of black pepper.
Step 10: In a large pot, bring salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the top. Remove with a slotted spoon and add directly into the sauce.
Step 11: Toss the ravioli gently in the sauce to coat. Serve hot with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.6 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1606 mg | 124% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1871 mg | 40% | |
*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.
