Lobster Ravioli
Delicate pasta pockets are filled with tender, sweet lobster meat.Ricotta and Parmesan create a creamy and savory filling.Garlic, lemon zest, and fresh herbs add brightness and aroma.The ravioli are gently boiled until perfectly tender.A silky garlic-butter cream sauce complements the lobster beautifully.Serve this elegant pasta for holidays, celebrations, date nights, or special dinners.
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour or Italian 00 flour
- 3 large eggs
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1–2 tablespoons water, as needed
For the Lobster Filling
- 8 ounces cooked lobster meat, finely chopped
- ¾ cup whole-milk ricotta cheese
- ½ cup finely grated Parmesan cheese
- 1 clove garlic, finely minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- ¼ teaspoon black pepper
- Pinch of red pepper flakes, optional
For the Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup dry white wine or seafood stock
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
For Serving
- Fresh parsley
- Fresh basil
- Grated Parmesan
- Cracked black pepper
Instructions
Make the Pasta Dough
- Place the flour on a clean work surface and make a well in the center.Add the eggs, salt, and olive oil to the center.Using a fork, gradually incorporate the flour into the eggs until a rough dough begins to form.
Knead the Dough
- Knead the dough for approximately 8–10 minutes, until smooth and elastic.If the dough feels excessively dry, add water one teaspoon at a time.If it feels sticky, lightly dust the surface with flour.
Rest the Dough
- Wrap the dough tightly in plastic wrap or place it in an airtight container.Allow it to rest at room temperature for approximately 30 minutes.Resting allows the gluten to relax, making the dough easier to roll.
Prepare the Lobster
- If using cooked lobster meat, check carefully for any shell fragments.Finely chop the lobster into small pieces.Avoid processing it into a paste because small pieces provide a more pleasant texture in the finished ravioli.
Make the Filling
- In a bowl, combine the chopped lobster, ricotta, Parmesan, garlic, lemon zest, lemon juice, parsley, chives, black pepper, salt, and optional red pepper flakes.Mix gently until evenly combined.
Chill the Filling
- Cover the bowl and refrigerate the filling for approximately 20 minutes.A chilled filling is easier to portion and helps prevent the ravioli from becoming difficult to seal.
Roll the Pasta
- Using a pasta machine or rolling pin, roll one portion of dough into a long, thin sheet.The dough should be thin enough to become delicate but thick enough to hold the filling without tearing.If using a pasta machine, gradually reduce the thickness until you reach a thin setting suitable for ravioli.
Seal the Ravioli
- Lightly brush the pasta surrounding each filling mound with water.Fold the pasta sheet over the filling.Press gently around each mound to remove trapped air.Firmly seal the edges.
Prepare the Cooking Water
- Bring a large pot of generously salted water to a gentle boil.Avoid an excessively vigorous boil because delicate homemade ravioli can break apart.
Prepare the Sauce
- While the ravioli cook, melt the butter in a large skillet over medium-low heat.Add the minced garlic and cook for approximately 30–60 seconds.Do not allow the garlic to burn.
Add the Wine or Stock
- Pour in the white wine or seafood stock.Simmer for approximately 2–3 minutes to allow the liquid to reduce slightly.
Add Parmesan and Lemon
- Stir in the Parmesan cheese.Add lemon juice, black pepper, and a small pinch of salt.Continue stirring until the sauce becomes smooth and lightly thickened.
Coat the Ravioli
- Gently toss the ravioli in the sauce.Be careful not to stir aggressively because the pasta pockets can tear.Allow them to cook in the sauce for approximately 1 minute.
Garnish and Serve
- Transfer the lobster ravioli to serving plates.Garnish with fresh parsley, basil, Parmesan, lemon zest, and freshly cracked black pepper.Serve immediately.
Notes
- Lobster meat: Cooked lobster meat is convenient and works beautifully in this recipe.
- Fresh pasta: Homemade pasta provides the most delicate texture, but quality refrigerated ravioli can be used as a shortcut.
- Ricotta: Use whole-milk ricotta for a richer and creamier filling.
- Filling consistency: If the filling seems too wet, add a little extra Parmesan.
- Air pockets: Removing trapped air before sealing helps prevent ravioli from bursting.
- Cooking water: Always salt the pasta water generously.
- Sauce: Keep the sauce at a gentle simmer to prevent the cream from separating.
- Storage: Cooked leftovers can be refrigerated in an airtight container for up to 2 days.