Lobster Ravioli
Ingredients
Dough
- 3 cups flour
- 4 whole eggs + 1 whole egg, lightly beaten for egg wash
- pinch of salt
- pinch of pepper
- 3 tsp olive oil + 1 tbsp added when cooking
- 1-2 tbsp water (if needed)
- ½ tsp ground saffron (optional)
Filling
- 1 shallot, chopped
- 1 lb boiled lobster meat, chopped
- salt for seasoning
- pepper for seasoning
- 3 tbsp Italian parsley, chopped
- 8 oz ricotta cheese
Sauce
- 2 tbsp butter
- 1 shallot, chopped
- salt to taste
- pepper to taste
- 8 oz crab meat
- 1 tbsp Italian parsley, chopped + more for garnish
- ½ cup tomato sauce or marinara
- 8 oz heavy cream
- sherry wine
Special Equipment
- plastic wrap
- pasta maker or rolling pin
- ravioli cutter
- food processor
How-to
Make Dough
- Mound flour on flat, clean work surface
- Create a well in the middle of the mound of flour. Crack eggs, drizzle oil, season with salt and pepper
- With a fork, start to whisk wet ingredients together, and slowly incorporate flour into wet well
- When the mixture starts to look clumpy, gather into a ball and start to work with your hands, kneading remaining flour into a dough ball. If the dough is too dry to incorporate all of the flour, add 1-2 tbsp water to moisten
- If using saffron, add now, and continue to knead 10-15 minutes, or until dough is smooth
- Cover with plastic and rest 1 hour in the refrigerator before use
Make Filling
- Add shallots, lobster and parsley in food processor. Season with salt and pepper and pulse 5-6 times
- Remove to bowl and stir in ricotta, parsley, salt and pepper
Prepare Ravioli
- Divide the dough into quarters, working with ¼ the amount of dough at a time. If using pasta maker, send through once, remove & repeat until the dough reaches 1/16"-thickness. If using a rolling pin, work on a flat, floured surface
- Cut into dough 4” rounds and brush with egg wash
- Mound 2 tbsp of filling in center of each round
- Fold in half, and crimp edges with prongs of fork to seal
Prepare Sauce
- Sauté the shallots in butter 1 minute over medium heat
- Add the crab meat, tomato sauce, heavy cream, parsley, sherry, salt and pepper
- Reduce heat to low, and simmer 3 minutes
- Meanwhile, drop raviolis in pot of boiling water with 1 tbsp olive oil added to water to prevent sticking. Cook 2-3 minutes
- Remove raviolis to simmering sauce and cook another 2-3 minutes. Plate and garnish with parsley