Lobster Ravioli
Ingredients
- 2 call-purpose flour
- 2eggs
- 6yolks
- 1 tbspolive oil
- 3lobster tails
- 4 ozcream cheese
- 2 tbspmelted butter
- 1 clovegrated garlic
- 1 tsplemon juice
- 2 tbspfresh herbs
chives, dill
- salt & pepper to taste
- ¼ cbutter
- 1shallot
- ½ cwhite wine
- ½ tspturmeric
for colour
- ¾ cvegetable broth
- ¼ cpasta water
- 2 tbspfreshly grated pecorino romano
- salt & pepper to taste
- ¼ csliced sundried tomatoes
- chives for garnish
Directions
- 1
Add flour to a work surface and create a well in the center. Add eggs, yolks and oil and use a fork to slowly incorporate the flour.
- 2
Eventually a sticky dough will form and you can begin to work the dough with your hands. When the dough is pliable, knead the dough for about 5-10 minutes or until a smooth ball forms. Poke the dough and if it springs back, it's ready. Wrap in plastic wrap and set aside for 30 minutes.
- 3
When ready to assemble, section the dough into 4 equal parts. Use a pasta attachment or rolling pin to roll out the dough to the desired thinness. (I used up to setting 7 on the kitchenaid pasta attachment)
- 4
Split the sections into about 3-inch strips and brush with leftover egg white or water. (See video)
- 5
Pipe a small line of filling and leave space for the next line of filling.
- 6
Fold the dough over twice to create a long ravioli and use a ravioli cutter to remove excess.
- 7
Sprinkle with flour to prevent them from sticking.
- 8
Boil in salted water for about 1-2 minutes. The ravioli will finish cooking in the sauce. (Save 1/4 cup pasta water for the sauce.)
- 9
Place the lobster tails in a shallow pan with a thin layer of water.
- 10
Place on medium heat and when the water begins to simmer, let the tails cook for 2-3 minutes or until they turn bright red. Remove and allow to cool.
- 11
Remove the shells and dice up the lobster meat and add to a bowl.
- 12
Add the rest of the ingredients, mix to combine and add to a piping bag.
- 13
Melt butter in a pan on medium heat and add the diced shallot. Saute until the shallot is translucent. Add the turmeric and mix.
- 14
Add white wine to deglaze and allow to cook out for 2-3 minutes.
- 15
Add broth and stir. Allow to come to a simmer.
- 16
Add ravioli back into the sauce and allow them to simmer on medium-low until the sauce thickens slightly. Add the pecorino and stir.
- 17
Serve immediately, garish with chives and enjoy :)
Lobster Ravioli
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About this Recipe
Dreaming of decadent, restaurant-quality lobster ravioli but want to make it an unforgettable experience at home? This recipe guides you through creating luxurious fresh pasta parcels filled with tender lobster, perfect for a special dinner.
The magic of this recipe lies in crafting your own fresh pasta, providing an unparalleled delicate texture that perfectly cradles a rich, savory lobster and cream cheese filling. Paired with a vibrant white wine butter sauce brightened with lemon and fresh herbs, it's a truly sophisticated dish that showcases the sweet flavor of lobster.
Prepare for a truly special dinner experience. Each bite of these homemade lobster ravioli offers a delightful contrast: the silken tenderness of fresh pasta yields to a luscious, creamy lobster filling bursting with subtle garlic, lemon, and fresh dill and chive notes. The light, yet flavorful, butter and white wine sauce, kissed with a hint of turmeric for a beautiful golden hue, perfectly complements the seafood without overpowering it, while sundried tomatoes add a touch of sweet-tart richness. While making fresh pasta involves a dedicated effort, the resulting elegant dish is deeply rewarding and impressive.
While lobster is the star, you can explore other seafood fillings like shrimp or crab for a different twist. For a simpler sauce, omit the white wine and increase the vegetable broth slightly. Feel free to experiment with different fresh herbs, such as parsley or tarragon, to complement the seafood. A sprinkle of red pepper flakes could also add a gentle warmth.
This elegant Lobster Ravioli is ideal for special occasions, romantic dinners, or when you simply crave something truly indulgent. Serve it as a memorable main course, perhaps alongside a crisp green salad and crusty bread to sop up every last bit of the exquisite sauce.