Ingredients
– 1 lb fresh lobster meat for the main protein and luxurious seafood flavor.
– 2 cups all-purpose flour for making the ravioli dough, offering structure and elasticity.
– 3 large eggs to bind the dough ingredients and add richness.
– 1/2 cup ricotta cheese to add creaminess and balance the lobster’s sweetness.
– 1 tbsp lemon zest to enhance flavor with a fresh citrus note.
– Salt and pepper to taste for seasoning the filling and dough.
– 1 tablespoon unsalted butter (preferably European style) to form the base of the creamy sauce.
– 1 shallot (or substitute with a small yellow onion or omit) to add a subtle onion flavor to the sauce.
– 2 cloves fresh garlic (minced) to bring aromatic depth to the sauce.
– 1 teaspoon tomato paste to help thicken and enrich the sauce.
– 1/3 cup dry white wine (or chicken/seafood broth to omit alcohol) to deglaze the pan for added flavor.
– 1 cup heavy cream (half and half can be used for a thinner consistency) to create the creamy texture of the sauce.
– 2 ounces freshly grated parmesan cheese (about 1 cup finely grated) to add cheesy richness to the sauce.
– 1/4 teaspoon dried tarragon (or substitute with dried or fresh basil) to infuse herbal notes into the sauce.
– 1/8 teaspoon paprika for a hint of smokiness.
– 9 ounces lobster ravioli (store-bought or homemade) as the star of the dish.
– Fresh parsley or basil for garnish to finish the plate.
Instructions
1-First, prepare the ravioli dough by mixing 2 cups all-purpose flour and 3 large eggs until smooth; knead for 10 minutes and let it rest for 30 minutes.
2-Cook 1 lb fresh lobster meat by steaming or boiling for 5 minutes until tender, then chop it finely for the filling.
3-Mix the chopped lobster with 1/2 cup ricotta cheese, 1 tbsp lemon zest, and salt and pepper to taste; adjust seasoning as needed.
4-Roll out the dough thinly on a floured surface and place the filling in small mounds spaced evenly.
5-Cover the filling with another sheet of dough, press edges to seal, and cut into individual ravioli.
6-Boil the ravioli in salted water for 3-4 minutes until they float to the surface.
7-For the sauce, finely dice the shallot, mince 2 cloves fresh garlic, and grate 2 ounces parmesan. Heat 1 tablespoon unsalted butter in a saucepan over medium-low heat, then sauté the shallots for 5 minutes until translucent.
8-Add garlic and cook for 1 minute, stir in 1 teaspoon tomato paste and cook for 1-2 minutes until it darkens. Deglaze with 1/3 cup dry white wine and simmer for 2 minutes.
9-Slowly stir in 1 cup heavy cream, then add 1/4 teaspoon dried tarragon, 1/8 teaspoon paprika, and the grated parmesan. Simmer on low for about 5 minutes until thickened, seasoning with salt and pepper.
10-Meanwhile, cook 9 ounces lobster ravioli until al dente, transfer to the sauce with a splash of pasta water, and toss gently to coat.
11-Serve hot, garnished with fresh parsley or basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use European-style butter for richer flavor and better sauce consistency – it has higher fat content which creates a silkier texture
🧄 Freshly grated parmesan is essential – pre-grated varieties contain anti-caking agents that prevent proper melting and can make the sauce grainy
🍝 Cook ravioli gently at a rolling simmer rather than a rapid boil to prevent the delicate pasta from bursting and losing the lobster filling
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 2g
- Sodium: 515mg
- Fat: 56g
- Saturated Fat: 36g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 169mg