Lobster ravioli
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 (makes
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Calories
425 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Lobster ravioli
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These lobster ravioli are delicious, delicately flavored bites that are sure to impress!
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Ingredients
For the pasta dough (if making own)
- 3 eggs
- 2 cups flour ideally tipo "00" but all purpose/plain is fine
- ½ teaspoon salt
- 1 tablespoon olive oil
For the filling
- 12 oz cooked lobster
- 1 cup ricotta
- 1 lemon zest ie zest from 1 lemon
For the browned butter sauce (to serve - recommended but can substitute with another sauce)
- 6 tablespoon butter (approx.)
- 4 sage leaves approx.
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Instructions
- Make pasta dough, if making your own, either by mixing the ingredients by hand or mix them together in a mixer/food processor until they come together. Knead briefly then cover and let rest while you mix the filling.
- For filling, break the lobster meat up into very small pieces. Put in a bowl with the ricotta and lemon zest and mix well so everything is evenly distributed.
- Roll the pasta dough out around ⅛th of the quantity at a time, keeping the rest covered. Flour the piece of dough you are rolling every few rolls to keep it well-floured so it doesn't stick. If using a pasta machine I tend to roll to around "5" setting, but you can also roll by hand. You want it very thin, almost see-through, but still holding together.
- If using a mould, put the dough over mould and put around a teaspoon of filling in each space. If just on a floured surface, put the piles of filling around 1 inch apart.
- Dab water between the piles of filling/along where the mould edges are. Put another layer of pasta over the top and seal in the filling, trying to avoid air in filling.
- Cut the ravioli (roll over the mould with a rolling pin then invert the mould if using a ravioli mould), set aside on floured baking sheet and repeat with rest of dough and filling.
- Set water to boil in a wide pot to cook the ravioli, and separately melt the butter in a skillet for the sauce. Once it has melted, keep cooking until it starts to brown and go nutty smelling. Thinly slice the sage and add to the pan, cook a minute more. Set aside.
- Once ravioli are formed, put them into the pot of boiling water a few at a time and cook for a couple minutes. You will need to keep the heat relatively high to keep the water boiling uncovered. The ravioli will float up to the top when ready. Give them just a minute more once they float up then remove with a slotted spoon and put into serving dish. Drizzle over browned butter. Repeat with rest.
Notes
- The dough recipe here will give closer to 15 oz. (425g) of dough, whereas you ideally want nearer 1lb (450g). To get a little more, you can add an extra yolk and a little more flour to get you to a similarly smooth and dry, but not cracking, consistency. Alternatively, you may have a little filling leftover and/or make slightly less.
- If you want to speed things up a bit, you can also use wonton wrappers to make ravioli (though personally I prefer homemade pasta dough).
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
33g
(11%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
207mg
(69%)
Sodium
606mg
(25%)
Potassium
231mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
671IU
(13%)
Vitamin C
1mg
(1%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6(makes
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 207mg | 69% |
| Sodium | 606mg | 25% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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