Low Fat Lobster Ravioli
Indulge in the elegance of "Low Fat Lobster Ravioli," a gourmet delight crafted to be both luxurious and lighter on calories. This homemade recipe features tender pasta pockets filled with a rich blend of fresh lobster meat, creamy part-skim ricotta, and a hint of Parmesan cheese, perfectly seasoned with garlic powder and black pepper. Topped with a silky, low-fat lemon cream sauce infused with shallots and zest, this dish is bursting with fresh, vibrant flavors. Perfect for seafood lovers and health-conscious foodies alike, this tantalizing ravioli is a restaurant-worthy experience you can recreate in your own kitchen. Ideal for impressing guests or treating yourself to a special dinner without the guilt, this recipe combines indulgence and balance effortlessly. Keywords: low-fat lobster ravioli, healthy seafood recipes, homemade ravioli, low-calorie pasta dishes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 1 large Egg white
- 2 tablespoons Water
- 8 ounces Fresh lobster meat
- 0.5 cup Ricotta cheese, part-skim
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 small Shallot, finely chopped
- 0.5 cup Low-fat milk
- 0.25 cup Chicken broth, low-sodium
- 2 teaspoons Cornstarch
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
To prepare the pasta dough, place the flour on a clean work surface and create a well in the center. Add the eggs, egg white, and water into the well and gradually mix with a fork, incorporating the flour until a dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 20 minutes.
While the dough is resting, prepare the filling: finely chop the lobster meat and combine it in a bowl with ricotta cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix well and set aside.
On a lightly floured surface, roll out the pasta dough until very thin, about 1/16-inch thick. Cut into 2-inch squares using a knife or ravioli cutter.
Place a teaspoon of lobster filling in the center of half of the squares. Cover with the remaining squares and press the edges to seal, removing any air bubbles as you go. Use a fork to crimp the edges.
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2-3 minutes.
In a small bowl, whisk together the low-fat milk, chicken broth, and cornstarch. Pour into the skillet and stir continuously until the sauce thickens, about 5 minutes.
Add the lemon zest to the sauce, followed by the cooked ravioli. Gently toss to coat.
Serve the lobster ravioli hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.5 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1039 mg | 80% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1213 mg | 26% | |
*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.
