Low Sodium Lobster Ravioli
Indulge in the luxurious flavors of **Low Sodium Lobster Ravioli**, a decadent dish tailored for those seeking a healthier option without compromising on taste. This homemade recipe features tender pasta dough encasing a rich, flavorful filling made with fresh lobster meat, creamy low-sodium ricotta, bright lemon zest, and aromatic parsley. The ravioli are complemented by a velvety garlic-infused white wine and cream sauce that elevates every bite. Perfect for a special occasion or elegant dinner at home, this recipe balances gourmet indulgence with a mindful approach to sodium levels. Easy-to-follow preparation ensures that even beginner cooks can craft this stunning seafood masterpiece with confidence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 2 tablespoons Olive oil
- 1 pound Fresh lobster meat
- 1 cup Ricotta cheese, low-sodium
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 2 Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 0.5 cup White wine
- 0.5 teaspoon Black pepper, freshly ground
Instructions
In a large bowl, combine flour and a pinch of pepper. Make a well in the center and add the eggs and 1 tablespoon of olive oil. Mix gradually to form a dough.
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Meanwhile, chop the lobster meat finely. In a bowl, combine the lobster, ricotta cheese, lemon zest, and parsley. Season lightly with pepper. Mix well to integrate.
Divide the dough into four portions. Roll each portion into thin sheets using a pasta machine or rolling pin.
Place teaspoonfuls of lobster filling onto one sheet of pasta, spaced about 2 inches apart. Brush the edges with water, top with a second sheet, and press to seal around the fillings. Cut into individual ravioli.
Bring a large pot of water to a gentle boil and add a pinch of pepper. Cook ravioli in batches for 4-5 minutes until they float to the surface. Remove with a slotted spoon.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Add white wine and simmer until reduced by half. Stir in heavy cream and cook for 2-3 minutes until slightly thickened. Season with pepper.
Gently toss the cooked ravioli in the sauce to coat evenly. Serve immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 2.5 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1102 mg | 85% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1863 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.
