Lobster Ravioli with Tomato Cream
Impress your guests with this gourmet homemade lobster ravioli recipe! Made from scratch in less than 30 minutes, it features fresh pasta, a creamy lobster filling, and rich tomato cream!
Servings: 6
Calories: 366kcal
Ingredients
- 12 ounces fresh pasta dough regular or gluten-free
- 1 Tablespoon kosher salt for cooking
- Tomato Cream Sauce recommended for serving
Lobster Ravioli Filling
- 1 cup cooked lobster meat finely chopped
- ½ cup cream cheese softened
- 2 Tablespoons minced fresh chive parsley
- 2 teaspoons lemon zest about 1 lemon
- 1 egg lightly beaten
Tomato Cream Sauce
- ¼ cup butter
- 1 small shallot minced
- 2 cloves garlic minced
- 2 Tablespoons tomato paste
- ½ teaspoon Calabrian chili paste or ⅓ teaspoon crushed red pepper
- ⅓ cup white wine or chicken stock
- 4 ounces cooked lobster meat optional finely chopped
- ½ cup heavy cream warmed in the microwave or a small pan
- 1 Tablespoon minced fresh chives
- ½ cup freshly grated parmesan cheese for garnish
Instructions
Lobster Ravioli Filling
- Mix all the ingredients together. Taste for salt and pepper, adjust as desired.
Roll the Pasta Dough
- Cut the fresh dough into 4 to 6 pieces and cover with a damp cloth. Roll the dough one piece at a time. Flatten one piece slightly. Set your pasta machine to the widest setting. Feed the piece of dough through the rollers. Fold it into thirds, like a letter, rotate 90 degrees and feed it through the rollers again. Repeat this process 4 to 5 times, dusting with flour if the dough becomes too sticky.
- After kneading with the machine, start to thin the dough. Adjust the machine to the next narrower setting and feed the dough through. Fold in thirds, repeat a second time. Repeat for the third setting. For each further setting run through 1 time until you get to less than 1/16 inch. On my Atlas machine, this is a level 7.
Fill the Ravioli
- Lay the rectangular piece of pasta on parchment paper. Scoop 1 -teaspoon portions of the filling onto one half of the pasta sheet about 1-inch apart. Gently brush (or use your finger) a little water around the filling. Carefully fold the other half of the dough over.
- Use your fingers to press out any air bubbles and seal the dough around each portion of the filling. Using a pasta cutter or sharp knife, cut around each portion of filling to form individual raviolo.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes until al dente. Drain and serve with tomato sauce that has been gently heated.
Tomato Cream Sauce
- Melt butter in a wide sauté pan over medium heat. Add shallot, cook for 3 to 5 minutes, stirring often. Add garlic, tomato paste, and red pepper. Cook 30 seconds. Add the white wine and scrape up any bits on the pan. Reduce by half. Add ½ cup of pasta water and lobster (if using).
- Reduce the heat slightly and pour in the WARM cream. Bring to barely a simmer. Cook until slightly thickened, about 3 to 5 minutes. Season to taste for salt and pepper. Add the cooked ravioli and chives, toss to coat. Top with parmesan and serve immediately.
Notes
Pasta Notes:
- You can use my homemade gluten-free pasta dough for this recipe.
- My regular pasta recipe is: 400g flour plus 4 eggs
- Directions (regular, not GF!): Place the flour on a board, make a well in the center, and crack the eggs into it. Gradually mix the eggs with the flour, then knead the dough until elastic and smooth, adjusting with water (too dry) or flour (too wet) as needed.
- Different pasta machines have different settings. Read the settings on your machine before you begin.
- Add the salt to the pasta dough will create a grainy texture which causes tears in the dough. Reserve the salt for cooking the pasta.
- For the filling, you can use ricotta cheese instead of cream cheese.
- If your ricotta has any excess liquid, drain it off or make sure it’s thoroughly mixed in so that it doesn’t make the filling too watery.
- I suggest whipping in a food processor for 90 seconds to reduce the grainy texture so that it mixes seamlessly with the lobster.
Leave a review or get more information on the recipe!
