Description
This luxurious lobster ravioli recipe delivers a restaurant-quality dish featuring delicate pasta filled with a savory lobster and ricotta mixture, all topped with a rich sage and Parmesan cream sauce. Perfect for a special occasion or an elegant dinner at home.
Ingredients
Pasta Dough:
- 2-1/2 to 3 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1-1/2 teaspoons olive oil
Filling:
- 1/2 pound cooked lobster meat, finely chopped
- 3/4 cup whole-milk ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1 teaspoon minced fresh sage
- 1 teaspoon salt
- 3/4 teaspoon minced fresh thyme
- 1/2 teaspoon pepper
Sauce:
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 cup heavy whipping cream
- 2 teaspoons minced fresh sage
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Instructions
- Prepare the Pasta Dough: Place 2-1/2 cups of flour in a large bowl and make a well in the center. Beat the eggs, water, and olive oil together and pour into the well. Stir to combine and form a dough ball. Turn dough onto a floured surface and knead for 4-6 minutes until smooth and elastic, adding remaining flour as needed to prevent sticking. Cover the dough and let it rest for 30 minutes.
- Make the Filling: In a large bowl, mix together the finely chopped cooked lobster meat, ricotta cheese, grated Parmesan, grated lemon zest, minced fresh sage, salt, minced fresh thyme, and pepper until well combined. Set aside.
- Roll Out the Dough: Divide the rested pasta dough in half. On a lightly floured surface, roll out one portion to about 1/16-inch thickness, or use a pasta roller. Keep the rolled dough covered to prevent drying while working.
- Assemble the Ravioli: Pipe or spoon tablespoonfuls of the lobster filling spaced about 1 inch apart over half of the pasta sheet. Fold the other half of the sheet over the filling. Press down around each mound to seal the dough, then cut into squares using a pastry wheel. Repeat the process with the remaining dough and filling.
- Cook the Ravioli: Bring salted water to a boil in a Dutch oven. Add the ravioli and reduce heat to a gentle simmer. Cook until the ravioli float to the surface and are tender, approximately 1-2 minutes. Drain carefully.
- Prepare the Sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and cook while stirring for 1 minute. Stir in the white wine and cook until it reduces by half. Gradually add the heavy cream and minced sage, bringing the sauce to a gentle boil. Reduce heat and simmer uncovered for 3-5 minutes until slightly thickened, stirring constantly. Lower the heat to low, whisk in the grated Parmesan, and return to a simmer. Cook until the sauce coats the back of a metal spoon. Season with salt and freshly ground pepper.
- Combine and Serve: Add the cooked ravioli to the sauce and gently toss to coat them evenly. Serve immediately while warm.
Notes
- Use fresh herbs for the best flavor in the filling and sauce.
- Make sure the pasta dough rests properly to develop elasticity and make rolling easier.
- For an even cooking texture, roll the pasta dough as thin as possible without tearing.
- You can substitute dry white wine with a non-alcoholic white grape juice for a milder sauce.
- If desired, sprinkle additional grated Parmesan cheese over the served ravioli.
- Prep Time: 45 minutes plus 30 minutes resting time
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
