A homemade ravioli filled with delicate lobster makes this a meal perfectly suited for a special occasion. Making your own pasta is worth all the extra effort. The ricotta inside this classic lobster ravioli creates a smooth texture, and it is lightly flavored with fresh garlic and lemon. You’ve got to try this decadent classic lobster ravioli if you’re in the mood for a seafood pasta dish.
Classic Lobster Ravioli
Classic Lobster Ravioli Recipe
A luxurious Classic Lobster Ravioli recipe that pairs fresh pasta sheets with a decadent lobster filling.
US Customary Metric
Lobster Ravioli 8 oz Pasta Sheets 1 cup Lobster Meat, cooked and chopped ½ cup Ricotta Cheese 1 clove Garlic, minced 1 tsp Lemon Zest ½ tsp Salt 4 sprigs Fresh Parsley White Sauce 1 tbsp Butter, unsalted 1 clove Garlic, minced ½ cup White Wine 1 cup Heavy Cream 1 tablespoon Tomato Paste ¼ cup Parmesan cheese, finely grated
Add the lobster meat, ricotta, garlic, lemon zest and salt in a mixing bowl, stir to combine.
Lay the pasta sheets onto a clean work surface then add one tablespoon of the lobster filling, leaving a one-inch gap in between each filling.
Brush the pasta dough with water then lay another pasta sheet on top.
Press around the filling to seal them, making sure there are no air pockets.
Use a ravioli stamp to cut out each lobster ravioli.
Place the lobster ravioli onto a baking tray and prepare the sauce.
Place a sauté pan on medium heat and add the butter.
Once the butter has melted, stir in the garlic and cook for one minute.
Next, pour in the white wine, bring it to a boil and cook for two minutes.
Add the heavy cream, tomato paste, and grated parmesan, and mix to form a thick sauce.
Fill a saucepan with hot water and place on high heat, bring the water to a boil, then season generously with salt.
Place the lobster raviolis into the water and cook for four minutes.
Once cooked, strain the lobster ravioli and divide them between four plates, topped with the warm sauce.
Garnish the lobster ravioli with a sprig of parsley and serve with sliced baguettes.
Use pre-cooked lobster to prepare the lobster ravioli filling.
You can use fresh pre-made pasta sheets or make your own pasta dough.
Calories: 522 kcal | Carbohydrates: 36 g | Protein: 24 g | Fat: 29 g | Saturated Fat: 18 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.01 g | Cholesterol: 204 mg | Sodium: 736 mg | Potassium: 394 mg | Fiber: 0.3 g | Sugar: 3 g | Vitamin A: 1241 IU | Vitamin C: 4 mg | Calcium: 249 mg | Iron: 3 mg
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