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overhead shot of lobster ravioli on speckled plate
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Lobster Ravioli

With fresh homemade pasta, this ravioli filled with fresh lobster and tossed in a delicious tomato cream sauce is for those fancier occasions.
Course Pasta
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 36 ravioli
Calories 634kcal
Author Ryan Beck

Ingredients

Fresh Pasta Dough

  • 1 lb all-purpose flour
  • 4 whole eggs + 1 egg yolk
  • ¼ cup olive oil
  • 1-2 tbsp water
  • ½ tsp kosher salt

Lobster Filling

  • 4 lobster tails
  • ½ cup unsalted butter
  • 3 garlic cloves, minced
  • ½ tsp crushed red pepper flakes
  • 1 cup whole milk ricotta cheese
  • ¼ cup fresh parsley, chopped
  • 2 tsp lemon zest
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 lb fresh pasta dough

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
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • salt and pepper to taste

Instructions

Fresh Pasta Dough

  • Put the flour on a clean dry work surface. Make a hole in the center of the flour pile that is about 8 inches wide. The wall needs to be about 2 inches high. Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.Using a fork, beat the eggs together with the olive oil, water and salt.
  • Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over the board. When enough flour has been incorporated into the egg mixture where it won’t go everywhere, start to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands.
  • When the mixture has really come together, then you really start kneading. You will have to knead for 10-15 minutes, really putting your weight into it.When the dough is done, it will be smooth and velvety. Once a good consistency, wrap in saran wrap and let sit for 1 hour. Once the filling is ready, set up the pasta machine attachment on the stand mixer. Take a quarter of the dough and flatten it.
  • Once the filling is ready, set up the pasta machine attachment on the stand mixer. Grab 1 ball of the dough and flatten it. Dust the dough with flour. Set the pasta machine to 1 and run the dough through. Fold the dough into thirds, making sure you thin in out again. Run through the machine, short end first. Fold into thirds again and run through the machine one more time. Now run through the 1 setting without folding the dough ahead of time. Switch to the 2nd setting and roll the dough through the machine again. Switch to the 3rd setting, run the dough through, then the 4th setting and then the 5th setting. The big thing is to make sure you flour the dough if it gets too sticky.
  • Now heavily flour your pasta mold, otherwise it will stick when done! Lay one sheet of pasta on the mold and either use an egg to make a well or the plastic piece that comes with the mold to make the wells. Take 1 tbsp of the filling and place it in each well. Use your fingers or a brush to dab some water along all of the edges of the ravioli. Lay a second sheet on top and run over with a rolling pin to seal. (Don't press too hard, other wise it could stick to mold) Turn mold over to release the ravioli. More than likely they won't be fully separated so use a pizza cutter to cut the rest. Line the ravioli on a parchment lined baking sheet and cover with a damp towel. Repeat until all the ravioli is prepared. (You can freeze ravioli at this point. I usually freeze about half as there are only 2 of us)

Lobster Filling

  • Preheat oven to 425°F. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Brush with some olive oil, salt and pepper and bake for 10-15 minutes or until meat is firm and opaque. Remove the lobster meat from the shell, finely chop it and add to large bowl.
  • In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and has a nutty flavor, about 3 minutes. Add the garlic and crushed red pepper and cook another 30 seconds. Remove the butter from the heat and add to the bowl with the lobster. Stir in the ricotta, parsley, lemon zest, salt and pepper. Set the filling aside.

Tomato Cream Sauce

  • Bring large pot of salted water to boil for ravioli.
  • Heat the butter and oil in a medium skillet over medium heat. Add the shallots and cook for 5 minutes, or until fragrant. Add the garlic and cook another 30 seconds.
  • Stir in the crushed tomatoes and cook on low for 15 minutes. Add the cream, Parmesan, parsley and basil and cook on low for another 10 minutes. Season with salt and pepper.
  • Boil the ravioli for about 1-2 minutes or until the float. Remove ravioli and stir in the tomato cream sauce. Top with some additional cheese and herbs if desired.

Notes

  • If the meat is white, then the lobster is cooked. If it is still translucent, then the lobster needs more time to finish cooking. You can also use an instant read thermometer and if it is 140°F, it is cooked.
  • Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • Use a ravioli press to get consistently sized ravioli.
  • You know the ravioli is done when it floats. Don't overcook it or the ravioli will fall apart and the filling will come out.

Nutrition

Serving: 1serving | Calories: 634kcal | Carbohydrates: 42g | Protein: 27g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 241mg | Sodium: 624mg | Potassium: 501mg | Fiber: 3g | Sugar: 3g