Lobster Ravioli with Vanilla Butter Sauce
Elevate your dinner table with the luxurious and unique combination of flavors in this Lobster Ravioli with Vanilla Butter Sauce. Each delicate ravioli is filled with a rich mixture of succulent lobster meat, creamy ricotta, and Parmesan cheese, all seasoned with a touch of nutmeg and fresh parsley for balance. Topped with an aromatic vanilla butter sauce, infused with real vanilla bean and a hint of citrusy lemon, these tender pasta pockets offer a surprising yet harmonious pairing of savory and sweet. Ideal for a special occasion or as a centerpiece for a gourmet meal, this recipe is a refined culinary experience that's truly unforgettable. Perfect for seafood lovers and pasta enthusiasts alike, it’s a restaurant-quality dish made in your own kitchen!
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Recipe Information
Ingredients
- 200 grams Lobster meat (cooked and chopped)
- 100 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Parsley (finely chopped)
- 0.25 teaspoons Nutmeg (ground)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 300 grams Fresh pasta sheets
- 1 large Egg (beaten, for sealing ravioli)
- 100 grams Unsalted butter
- 1 whole Vanilla bean (split and seeds scraped)
- 50 milliliters Heavy cream
- 1 teaspoon Lemon juice (freshly squeezed)
Instructions
In a medium bowl, combine the cooked lobster meat, ricotta cheese, Parmesan cheese, parsley, nutmeg, salt, and black pepper. Mix well to form the filling and set aside.
Lay out the fresh pasta sheets on a lightly floured surface. Cut the sheets into rectangles or circles (around 8 cm wide) using a cutter or knife.
Place 1 teaspoon of the lobster filling in the center of half of the cut pasta shapes. Brush the edges with the beaten egg to help seal.
Top each filled pasta shape with another pasta sheet of similar size. Press the edges firmly together, ensuring there are no air pockets. Use a fork to crimp the edges or a pasta cutter for an even finish.
Bring a large pot of salted water to a gentle boil. While waiting for the water to boil, prepare the vanilla butter sauce.
In a small saucepan, melt the butter over medium heat. Add the vanilla seeds and bean pod, and cook for 2-3 minutes until fragrant. Remove the pod and stir in the heavy cream and lemon juice. Simmer the sauce for 1-2 minutes, then remove from heat.
Gently cook the ravioli in the boiling water for 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer the cooked ravioli to a serving dish.
Drizzle the warm vanilla butter sauce over the ravioli and garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.3 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 303 mg | 6% | |
*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.
