Lobster Ravioli
Prepare lobster ravioli with fresh pasta and a creamy filling, served with a rich tomato cream sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lobster Meat (cooked and chopped) | 500 | Grams |
| Ricotta Cheese (whole milk based) | 250 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Egg (large) | 2 | Count |
| All-purpose Flour (for pasta dough) | 400 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Salt (for seasoning) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Garlic (minced) | 2 | Clove |
| Tomato Paste (for sauce) | 100 | Grams |
| Heavy Cream (whole milk based) | 200 | Milliliters |
| Basil (fresh, chopped) | 1 | Bunch |
| Lemon Zest (freshly grated) | 1 | Tsp |
Instructions
- In a bowl, mix lobster meat, ricotta, parmesan, one egg, salt, and pepper to create the filling.
- On a clean surface, make a well in the flour, add one egg, olive oil, and a pinch of salt. Knead into a smooth dough.
- Roll out the pasta dough into thin sheets. Place small mounds of filling on one sheet, cover with another sheet, and cut into ravioli.
- In a saucepan, sauté garlic in olive oil until fragrant. Add tomato paste and cook for 2 minutes.
- Stir in heavy cream, bring to a simmer, and season with salt and pepper. Add chopped basil and lemon zest.
- Cook ravioli in boiling salted water for 3-4 minutes until they float. Drain and serve with the tomato cream sauce.
Prep
- Thaw lobster meat if frozen
Kitchen equipment
Pasta RollerRavioli Cutter