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lobster ravioli

(7 ratings)
michellederaps avatar
Blue Ribbon Recipe by
Michelle DeRaps
@michellederaps
Pensacola, FL

There is only one word to describe this lobster ravioli recipe...YUMMY!

Blue Ribbon Recipe

From the filling to the sauce, this is one delicious lobster ravioli recipe. It's a wonderful dish for special occasions. It's made with love and time and, after one bite, you will know that. This isn't a hard recipe to prepare, it's just time-consuming. The homemade ravioli is stuffed with sweet lobster and cheese. The creamy tomato sauce is rich and decadent; the perfect complement to the ravioli. This lobster ravioli is better than any we've had at a restaurant. Serve with a nice glass of wine and a salad for a meal fit for a king. A perfect dish for Valentine's Day, an anniversary, or when you want to show someone how much you care.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 -6
prep time 2 Hr
cook time 1 Hr
method Stove Top

Ingredients For lobster ravioli

  • FILLING
  • olive oil
  • 1-2
    shallots, chopped
  • 2 c
    cooked lobster meat, chopped roughly from 3- 1lb. lobsters (set aside ¼ cup or so of lobster meat for the sauce),
  • 2 pinch
    parsley
  • 1/2 lb
    ricotta cheese
  • 3-4 Tbsp
    Parmigiano-Reggiano, grated
  • pinch
    salt and pepper
  • 6
    pasta sheets or make your own!
  • PASTA DOUGH
  • 1 c
    semolina flour
  • 1 c
    all-purpose flour
  • 2 lg
    eggs
  • 1 Tbsp
    olive oil, extra virgin
  • SAUCE
  • olive oil, extra virgin
  • shallots
  • garlic
  • mushrooms, handful (optional, I like them)
  • 1/4 c
    reserved lobster meat
  • 1 c
    cream (warm in microwave so it won't curdle)
  • 1/2 c
    tomato sauce
  • a few basil leaves, chopped
  • salt and pepper, to taste

How To Make lobster ravioli

  • Flour and salt in a bowl.
    1
    PASTA DOUGH For the dough: Sift the flours and a pinch of salt into a bowl.
  • Eggs, oil, and water whisked together.
    2
    Whisk together the eggs, oil, and 2 tablespoons of water in a separate bowl.
  • Slowly adding egg to the flour.
    3
    Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture.
  • Adding the rest of the egg to the flour.
    4
    Once absorbed, incorporate the remaining egg mixture.
  • Kneading the dough.
    5
    Knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball.
  • Dough wrapped in plastic wrap.
    6
    Cover with plastic wrap and let rest in the refrigerator for 1 hour.
  • Steaming the lobster.
    7
    Lobster Ravioli Filling: Steam lobster. Allow to cool and remove shell. Chop roughly but on the small side.
  • Sauteeing shallots.
    8
    Cook shallots in olive oil on medium-high heat.
  • Lobster and parsley added to the shallots.
    9
    Once the shallots have softened, add lobster meat, and parsley.
  • Ricotta and Parmesan added to the lobster filling.
    10
    Take the pan off the heat and mix in the ricotta and Parmesan.
  • Seasoning the filling.
    11
    Taste lobster filling and season with salt and pepper to taste.
  • Dough cut into six pieces.
    12
    Assembling the Ravioli: Cut the pasta dough into 6 pieces. Flatten the pieces to prepare them for the pasta roller.
  • Rolling out pieces of pasta.
    13
    Run the flattened dough through the pasta roller to make sheets.
  • Adding filling to the pasta sheet and rubbing water around edges.
    14
    On a pasta sheet laid out on the counter, add about a tablespoon or so of filling a couple of inches apart. Wet with egg wash (1 egg and a Tbsp Water) the pasta in between the lobster filling creating the borders of the ravioli so they seal properly.
  • Second sheet placed on top and sealing the ravioli.
    15
    Top off with another pasta sheet. Around each mound of filling, press out on the wet area, making sure there are no air pockets in the filling.
  • Cutting out the ravioli.
    16
    Cut each ravioli out with a pizza roller or ravioli cutter. Ensure the ravioli are well-sealed again (or they will open up in the water when cooking).
  • Prepared ravioli ready to set aside.
    17
    Once all of the raviolis are made, set aside and put a pot of water on to boil.
  • Sauteeing shallots, garlic, and mushrooms in a skillet.
    18
    LOBSTER SAUCE - for 4 servings Cook shallots and garlic in oil. Add mushroom slices and cook on high heat.
  • Lobster, tomato sauce, and cream added to the skillet.
    19
    When the mushrooms have softened, add lobster meat, tomato sauce, and heated cream. Turn down the heat and let the sauce simmer until it has slightly thickened.
  • Salt, pepper, and basil added to the sauce.
    20
    Add salt and pepper to taste. Add basil last.
  • Cooking ravioli in boiling water.
    21
    Cooking Ravioli In a large pot of boiling water, cook the ravioli for 7-8 minutes until they float up. (If you are lucky enough to have extra, lay them individually on a baking sheet and freeze before cooking them. When they are frozen, place them in a sealed plastic bag.)
  • Inside of the Lobster Ravioli.
    22
    Once they are cooked, plate 4 ravioli and top with sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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