Rating: 4.8/5
Prep Time: 30 minutes
Cook Time:15 minutes
Total Time: 45 minutes
Anyone that has ever tasted lobster ravioli will tell you with clear tones of passion that this dish is nothing short of to die for. A delicate, silky pasta sheath that encases succulent lobster meat with a glass of rich sauce makes the lobster ravioli concoction quite special. Ready to make it at home? Below is an easy, yet fancy lobster ravioli recipe that will give you a professional-quality taste from the comfort of your home. Bon appétit!
Lobster Ravioli: Background Information
Why lobster ravioli, an Italian dish, is gourmet Like most dishes, lobster ravioli has an intriguing story behind it. Here are some fun historical tidbits about this dish:
- Italian Origin: It must be mentioned that ravioli, as a dish, originated in Italy, at least as far back as the fourteenth century. People in Italy would then stuff pasta with other foods available in the region and prepare a quality meal.
- Seafood Influence: While coastal areas of Italy began to specialize in fish and seafood, lobster came to be used as a relleno, especially in the North of the country.
- Modern Take: Over the years, chefs around the world have fine-tuned the dish by adding gourmet sauces to enhance the taste of the lobster filling.
Read more: Comforting Ravioli Carbonara Recipe
Ingredients
For the lobster filling:
- 1 lb lobster meat (cooked and chopped)
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
- Zest of 1 lemon
For the ravioli dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon olive oil
- A pinch of salt
For the sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup white wine (optional)
- 1 teaspoon garlic (minced)
- ½ cup Parmesan cheese (grated)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Steps to make Lobster Ravioli
Step 1: Make the Dough
- Combine Ingredients: Pour the flour on a clean surface and gather it to from a heap and make a hollow in the centre. Add the eggs, olive oil and salt.
- Mix & Knead: Gradually add the flour to the eggs, stirring it until you get a dough. Mix for 5-10 minutes until obtaining an even dough.
- Rest the Dough: Cover the dough with the plastic wrap and leave it to rise for not less than 20 minutes.
Step 2: Prepare the Lobster Filling
- Mix Ingredients: In a large bowl mix together the roughly chopped lobster meat, ricotta, Parmesan, parsley, lemon zest, salt, and pepper.
- Blend & Set Aside: Combine, season, and re-taste the food, and then adjust seasoning, if necessary. Set aside while you roll out the dough.
Step 3: Roll Out and Fill Ravioli
- Roll the Dough: Flatten the dough to the next thin layer with a rolling pin or a pasta machine till it reaches about 0.3 cm thick.
- Add Filling: Arrange small portions of the lobster filling in small circles, each at least one inch away from the other on one sheet of the dough.
- Seal Ravioli: Wet the edges round the filling with a little water and cover with another sheet of the dough, using your fingers to press round the filling. Place ravioli on waxed parchment paper; trim with a pastry cutter or knife.
Step 4: Cook the Ravioli
- Boil Water: Boil in a large pot, salted water.
- Cook Ravioli: Carefully let the filled pasta rise to the surface for 3-4 minutes. Remove with a slotted spoon.
Step 5: Make the Sauce
- Sauté Garlic: In a saucepan melt butter and then add garlic and fry until it starts to smell good.
- Add Wine & Cream: They added the white wine (if used) and allowed to cook until the wine has reduced to half its volume. Pour the heavy cream and Parmesan and it will come to a paste-like consistency. Season with salt and pepper.
- Combine: Add the cooked ravioli to the sauce, gently coating each piece.
Nutritional Value (Per Serving)
- Calories: 480 kcal
- Protein: 20g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 2g
Good Advice on Lobster Ravioli
- Use Fresh Lobster: For better tasting, it is recommended to use fresh lobster meat when is available.
- Seal Properly: Before you cook your ravioli, ensure to press around each of the ravioli well to help prevent any leaking of the filling.
- Serve Immediately: Enjoy lobster ravioli fresh. Best is served immediately after adding to the sauce.
This is how to make this easy, fancy, and delicious ‘lobster ravioli’ and you can impress a dinner guest or indulge your leisurely night alone. The Crispiness of the lobster and the tempting cream sauce justify the painstaking commercial techniques behind all the chew. Feel free to say your opinions on the recipe below or even share your experience if you tried it. Happy cooking!
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