Description
You won’t believe how easy it is to make homemade Lobster Ravioli. This velvety and luxurious dish is perfect for entertaining guests or for a romantic night in.
Ingredients
Scale
- For the Homemade Pasta Dough:
- 2 cups all-purpose flour (240g)
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
- For the Ravioli Filling:
- 12 ounces cooked lobster meat, chopped (2 cups/342g)
- 3 cloves garlic, minced (1 tablespoon/9g)
- 1 cup whole milk ricotta cheese (250g)
- 2 teaspoons lemon zest
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound homemade pasta dough (450g)
- For the Sauce:
- 1 tablespoon unsalted butter
- 1 shallot, thinly sliced (35g)
- ¾ cup dry white wine (180mL)
- ½ cup heavy whipping cream (120mL)
- 1 teaspoon finely chopped fresh sage or thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- For the Pasta Dough: Place the flour in a mound on a clean work surface and make a well in the center. Add the eggs, olive oil, and salt. Beat and mix into a dough. Knead for about 10 minutes until smooth and elastic. Wrap and let rest for 1–3 hours.
- For the Ravioli Filling: In a large bowl, combine lobster, garlic, ricotta, lemon zest, salt, and pepper. Roll out pasta dough thinly. Dollop filling in tablespoon portions on dough, cover with another sheet, seal, and cut into squares. Refrigerate or freeze until ready.
- For the Sauce: Boil salted water. Meanwhile, melt butter in a skillet, cook shallots until translucent. Add wine, reduce by half. Whisk in cream, sage/thyme, salt, and pepper; cook until slightly thickened, then remove from heat.
- Cook ravioli in boiling water 2–5 minutes until tender. Transfer to skillet with sauce, simmer gently, adding pasta water if needed. Serve immediately.
Notes
- Prepare pasta dough first to allow it time to rest.
- Roll pasta as thin as possible as it thickens slightly during cooking.
- Chop lobster finely for even filling distribution.
- Ensure lobster is cooled before mixing filling.
- Do not overfill ravioli or they won’t seal properly.
- A cookie cutter can be used for uniform ravioli shapes.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Sugar: 2g
- Sodium: 824mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 162mg
Keywords: lobster ravioli, homemade pasta, Italian dinner