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Lobster Ravioli with Tomato Cream Sauce Recipe

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4.4 from 2 reviews

Delicious homemade lobster ravioli featuring fresh pasta dough filled with a rich lobster and ricotta mixture, served with a creamy tomato sauce infused with shallots, garlic, and fresh herbs. This elegant dish combines the delicate sweetness of lobster with a smooth, flavorful sauce for an impressive yet approachable gourmet meal.

Ingredients

Fresh Pasta Dough

  • 1 lb all-purpose flour
  • 4 whole eggs + 1 egg yolk
  • 1/4 cup olive oil
  • 1-2 tbsp water
  • 1/2 tsp sea salt

Lobster Filling

  • 4 lobster tails
  • 1/2 cup unsalted butter
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 cup whole milk ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tsp lemon zest
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper

Tomato Cream Sauce

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 shallots, chopped
  • 4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Make Fresh Pasta Dough: On a clean surface, pile 1 lb flour and create an 8-inch wide well with 2-inch high walls. Crack 4 eggs plus 1 yolk into the well, add 1/4 cup olive oil, 1/2 tsp sea salt, and 1-2 tbsp water. Beat eggs and liquids with a fork, gradually incorporating flour from the edges without breaking the walls. Once combined enough to avoid spilling, use hands to knead the dough, wetting hands if dry, until smooth and velvety, kneading for 10-15 minutes. Wrap dough in plastic wrap and rest for 1 hour.
  2. Roll Pasta Dough: Divide dough into quarters and flatten each piece. Dust with flour. Using a pasta machine, roll at setting 1, fold dough into thirds, and repeat rolling several times. Then roll through settings 1 to 5 progressively to thin the dough, using flour to prevent sticking.
  3. Form Ravioli Shells: Heavily flour pasta mold. Lay one sheet of rolled dough over the mold and form wells with an egg or mold attachment. Place 1 tbsp lobster filling into each well. Dab water on edges to seal. Lay a second sheet on top and gently roll with a rolling pin to seal ravioli. Turn mold to release ravioli. Separate shapes with a pizza cutter if needed. Place on parchment-lined baking sheet and cover with a damp towel. Repeat until all ravioli are formed. Option to freeze half.
  4. Prepare Lobster Filling: Preheat oven to 425°F. Halve lobster tails lengthwise, removing cartilage. Brush with olive oil, salt, and pepper. Bake 10-15 minutes until meat is firm and opaque. Chop lobster meat finely and place in a bowl.
  5. Make Lobster Butter Mixture: In a large skillet over medium heat, brown 1/2 cup butter for about 3 minutes until golden and nutty. Add 3 minced garlic cloves and 1/2 tsp crushed red pepper flakes, cook 30 seconds. Remove from heat and pour over lobster in bowl. Add 1 cup ricotta, 1/4 cup parsley, 2 tsp lemon zest, 3/4 tsp salt, and 1/2 tsp pepper; mix well. Chill for 30 minutes if possible.
  6. Make Tomato Cream Sauce: Heat 2 tbsp butter and 2 tbsp olive oil in skillet over medium heat. Sauté 3 chopped shallots for 5 minutes until fragrant. Add 4 minced garlic cloves and cook 30 seconds. Stir in 28 oz crushed tomatoes and simmer on low for 15 minutes. Add 1 cup heavy cream, 1/2 cup Parmesan, 1/4 cup parsley, and 1/4 cup basil. Continue simmering 10 minutes. Season with salt and pepper.
  7. Cook Ravioli and Serve: Bring a large pot of salted water to a boil. Cook ravioli for 1-2 minutes or until they float to the surface. Remove gently and toss with tomato cream sauce. Plate and garnish with additional Parmesan and herbs as desired.

Notes

  • Ravioli dough can be frozen after shaping to prepare ahead of time.
  • Ensure lobster meat is finely chopped for an even filling texture.
  • Do not over-press ravioli when sealing to avoid sticking to mold.
  • Use plenty of flour on the pasta to prevent sticking during rolling and shaping.
  • Adjust red pepper flakes quantity to control spiciness.
  • For best flavor, chill lobster filling before assembling ravioli.

Find it online: https://dishcooks.com/lobster-ravioli-with-tomato-cream-sauce-recipe/