Description
Delicious lobster ravioli filled with a creamy lobster mixture, served with a rich sauce.
Ingredients
Scale
- 1 lb (450g) all-purpose flour, good quality brand
- 4 whole eggs + 1 egg yolk, large and at room temperature
- 1/4 cup (60ml) olive oil, extra virgin or light
- 1–2 tablespoon (15-30ml) water
- 1/21/2 teaspoon (2g) sea salt
- 4 lobster tails, bright shells with a fresh ocean smell
- 1/2 cup (115g) unsalted butter, chilled
- 3 garlic cloves, minced, fresh
- 1/21/2 teaspoon (2g) crushed red pepper flakes, adjust for spice preference
- 1 cup (250g) whole milk ricotta cheese, avoid low-fat
- 1/4 cup (15g) fresh parsley, chopped
- 21/2 teaspoon (10g) lemon zest, only the outer layer of the lemon
- 3/41/2 teaspoon (4g) sea salt
- 1/21/2 teaspoon (2g) black pepper, freshly cracked
- 2 tablespoon (30ml) olive oil
- 2 tablespoon (30g) unsalted butter
- 3 shallots, chopped, firm and without brown spots
- 4 garlic cloves, minced, fresh
- 1 (28 oz) (796g) can crushed tomatoes, without added sugars
- 1 cup (240ml) heavy cream, avoid whipping cream
- 1/2 cup (50g) freshly grated Parmesan cheese, fresh for melting
- 1/4 cup (15g) fresh basil, chopped, use fresh
Instructions
- Cook Lobster: Start by boiling the lobster until it is bright red and fragrant, about 10 to 15 minutes. You know it is ready when the shell turns vibrant. Watch carefully to avoid overcooking, as it can make the meat rubbery.
- Prep the Dough: Roll out your pasta dough until it is thin and smooth, feeling silky between your fingers. If it is too sticky, sprinkle a bit of flour to prevent it from clinging.
- Chill the Filling: Mix the lobster meat with the remaining filling ingredients until well blended. Refrigerate for a bit to make the filling easier to handle. This step helps prevent leaks when you seal the ravioli.
- Assemble the Ravioli: Scoop the lobster filling onto one sheet of the rolled-out pasta, spacing them well. Place another sheet on top and press gently around each scoop to form pockets. Seal the edges tightly, ensuring no air bubbles to avoid leaks while cooking.
- Cook the Ravioli: Drop your ravioli into a pot of simmering, salted water. They are done when they float, usually in about 3 to 5 minutes. If the ravioli sink and do not float, they might be undercooked.
- Serve & Enjoy: Toss the cooked ravioli lightly in your favorite sauce, allowing the flavors to mingle. Serve immediately for the best experience. If they sit too long, they may stick together.
Notes
- Storage Tips: Once assembled, arrange ravioli on a parchment-lined baking sheet and freeze in a single layer for 1-2 hours before transferring to a freezer bag for up to 3 months.
- Expert Tips: Chill the lobster filling for easier handling. Use freshly grated Parmesan for better flavor. Avoid overfilling the ravioli to ensure proper sealing.
- Reheating Instructions: To reheat, gently simmer the ravioli in sauce over low heat until heated through, about 4-5 minutes.
- Serving Suggestions: Serve with a side of roasted asparagus or pair with a light salad for a fresh contrast. Top with additional herbs and freshly grated Parmesan.
- Recipe Variations: Add spinach or other greens to the filling for added nutrition. Substitute different seafood like shrimp or crab. Use butternut squash filling for a seasonal twist.
- Ingredient Notes: For best results, use good quality all-purpose flour for the dough. Consider cottage cheese or goat cheese as a substitute for ricotta cheese, and sweet, white, yellow, or red onions can replace shallots. For creaminess in the sauce, substitute heavy cream with milk or half-and-half if needed.
Nutrition
- Serving Size: 1 ravioli
- Calories: 634
- Sugar: 3g
- Sodium: 624mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 241mg