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5.0 from 6 votes

Lobster ravioli

These lobster ravioli are delicious, delicately flavored bites that are sure to impress!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 (makes
Calories: 425 kcal
Course: Main Course , Appetizer
Cuisine: Italian

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.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.