Classic Homemade Lobster Ravioli
A culinary masterpiece featuring delicate pasta filled with a rich lobster filling, perfect for special occasions or a sophisticated weeknight meal.
Equipment
- Mixing Bowl
- Pasta Machine
- Large Pot
- Skillet
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Finely milled for smooth texture.
- 3 large Eggs For binding and richness.
Filling Ingredients
- 1 cup Fresh lobster meat Cooked and chopped.
- 1 cup Ricotta cheese For creamy texture.
- 0.5 cup Parmesan cheese Freshly grated for flavor enhancement.
- 2 tablespoons Fresh herbs (chives and parsley) Chopped finely for flavor.
- 0.5 teaspoon Salt To taste.
- 1 pinch Black pepper To taste.
- 1-2 tablespoons Olive oil For cooking or drizzling.
Instructions
- In a large bowl, combine the all-purpose flour and a pinch of salt. Make a well in the center and crack in the eggs. Gradually incorporate the flour into the eggs until the mixture starts to come together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- In a mixing bowl, combine the cooked lobster meat, ricotta cheese, grated Parmesan cheese, finely chopped herbs, and a bit of salt and pepper. Mix thoroughly until well combined.
- Divide the dough into four portions. Roll out one portion at a time on a floured surface until thin (about 1/16 inch thick). Cut into squares or circles.
- Place a teaspoon of filling in the center of each piece. Moisten edges with water, fold over, and press to seal, ensuring no air bubbles are trapped.
- Bring a large pot of salted water to a boil. Drop in the ravioli and cook for 4-5 minutes or until they float. Meanwhile, heat olive oil in a skillet.
- Carefully remove ravioli with a slotted spoon and transfer to the skillet. Toss gently to coat and serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. You can freeze uncooked ravioli for up to 3 months.