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Lobster Ravioli

Lobster Ravioli

Lily Coleman
This lobster ravioli recipe makes a luxurious, restaurant-quality meal that won't break the bank.
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Prep Time 2 hours 45 minutes
Cook Time 10 minutes
Total Time 2 hours 55 minutes
Course Main Dishes
Cuisine Italian
Servings 5
Calories 693 kcal

Ingredients
  

  • 2-1/2 to 3 cups all-purpose flour
  • 3 large eggs
  • 1/4 cup water
  • 1-1/2 teaspoons olive oil

filling:

  • 1/2 pound cooked lobster meat finely chopped
  • 3/4 cup whole-milk ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced fresh sage
  • 1 teaspoon salt
  • 3/4 teaspoon minced fresh thyme
  • 1/2 teaspoon pepper

sauce:

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1/4 cup dry white wine
  • 1 cup heavy whipping cream
  • 2 teaspoons minced fresh sage
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Instructions
 

  • Place 2-1/2 cups flour in a large bowl. Make a well in the center. Beat eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest 30 minutes.
  • Meanwhile, in a large bowl, combine lobster, ricotta, parmesan, lemon zest, sage, salt, thyme and pepper until well combined. Set aside.
  • Divide pasta dough in half; on a lightly floured surface, roll 1 portion to 1/16-in. thickness (or use a pasta roller). Keep pasta covered until ready to use. Pipe filling by tablespoonfuls 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • In a Dutch oven, bring salted water to a boil; add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in wine. Cook and stir until reduced by half. Gradually stir in cream and sage. Bring to a gentle boil. Reduce heat; simmer, uncovered, until slightly thickened 3-5 minutes, stirring constantly. Reduce heat to low.
  • Gradually whisk in grated Parmesan. Return to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in salt and pepper.
  • Drain ravioli; add to sauce and toss to coat.