Lobster Ravioli

Name: Lobster Ravioli
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 tablespoon olive oil; ½ teaspoon salt; 12 ounces cooked lobster meat; 3 cloves garlic; 1 cup whole milk ricotta cheese; 2 teaspoons lemon zest; ¾ teaspoon salt; ¼ teaspoon ground black pepper; 1 pound homemade pasta dough; 1 tablespoon unsalted butter; 1 shallot; ¾ cup dry white wine; ½ cup heavy whipping cream; 1 teaspoon finely chopped fresh sage or thyme; ½ teaspoon salt; ¼ teaspoon ground black pepper

User Reviews

4.8

51 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
6 servings
Calories
407 kcal
Course
Main Course
Cuisine
Italian

Lobster Ravioli

Adam Gates

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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.

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Ingredients

Servings

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 chopped/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

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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. Begin beating the eggs with a fork to break them up. Slowly start to mix in the flour while beating. Continue until a shaggy mixture forms.
Working with your hands or a bench scraper, begin folding the mixture together until a dough ball forms. Knead the dough until it is smooth and elastic, about 10 minutes, sprinkling with additional flour if needed to keep the flour from sticking to your hands or the counter. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour and up to 3 hours.

For the Ravioli Filling:

In a large bowl, stir together the lobster, garlic, ricotta, lemon zest, salt, and pepper until combined.
Divide the pasta dough into quarters and lightly dust with all-purpose flour to keep the pasta from sticking as needed. Roll out each half using a pasta roller, beginning on the largest opening, Number 1, and gradually decreasing to the Number 5 setting. (You can also roll this by hand with a rolling pin to 1/16-inch thick.) Place one dough sheet on a clean work surface, dollop the lobster mixture in 1 tablespoon portions about 1-inch apart. Brush the dough around the filling with water. Top with the other dough sheet, and press around the filling to seal. Cut into squares.
Place the ravioli on a baking sheet, and refrigerate, uncovered, while continuing. (Ravioli can also be frozen and stored in an airtight container for up to 1 month.)

For the Sauce:

In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a boil over medium-high.
Meanwhile, melt the butter in a large skillet over medium-high. Add the shallots. Cook, stirring often, until translucent, about 1 minute. Add the wine. Cook, stirring often until reduced by half, about 4 minutes. Whisk in the cream, sage or thyme, salt, and pepper. Cook, whisking constantly until slightly thickened, about 2 minutes. Remove from the heat.
When the water is boiling, add the chilled ravioli. Cook stirring occasionally, until the pasta is tender, about 2 to 5 minutes. Using a slotted spoon, transfer the ravioli to the skillet with the cream sauce. Place the skillet over medium-high heat and return to a simmer, stirring occasionally, adding 2 to 4 tablespoons of pasta water if needed to loosen the sauce. Serve immediately.

Notes

If you are making your pasta dough, make sure to prepare the dough first, as it’s best to give the dough time to rest.
Make sure to roll the pasta as thin as possible, as homemade fresh pasta dough gets slightly thicker when it cooks.
When chopping the lobster meat, make sure to chop it finely. This helps you evenly distribute the lobster meat in the filling.
Before making the ravioli filling, make sure the lobster has completely cooled before mixing the filling and adding it to the pasta.
Be careful not to overfill your ravioli, or they won’t seal properly.
If you do not have a ravioli cutter, you can use a cookie-cutter. A cookie-cutter will yield the most uniform portions of ravioli. You can use circle, square, heart, or diamond-shaped cookie cutters to change up the shape.

Nutrition Information

Show Details

Calories 407kcal (20%) Carbohydrates 36g (12%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 162mg (54%) Sodium 824mg (34%) Potassium 220mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 685IU (14%) Vitamin C 2mg (2%) Calcium 142mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 407 kcal

% Daily Value*

Calories	407kcal	20%
Carbohydrates	36g	12%
Protein	16g	32%
Fat	20g	31%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	162mg	54%
Sodium	824mg	34%
Potassium	220mg	5%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	685IU	14%
Vitamin C	2mg	2%
Calcium	142mg	14%
Iron	3mg	17%