Lobster ravioli is the epitome of indulgence and refinement in Italian cuisine, offering a delicate balance of rich seafood and luxurious texture. Each bite reveals a tender, perfectly crafted pasta pillow filled with sweet, succulent lobster, often accompanied by a silky, aromatic sauce that complements its fresh flavors. This dish is often seen in fine dining, making it a popular choice for special occasions and celebrations, where its elegance shines. Whether served as a starter or the main course, lobster ravioli brings a touch of sophistication to any meal, transporting diners to the coastal regions of Italy with its combination of classic Italian artistry and the bounty of the sea.
Lobster Ravioli
Lobster ravioli is a luxurious Italian dish that combines delicate, handmade pasta with a flavorful lobster filling. Known for its rich and refined taste, it is often served with a creamy or buttery sauce that enhances the sweetness of the lobster.
Ingredients
- 1½ cups all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon kosher salt, divided
- ¾ cup mascarpone cheese
- 6 tablespoons cold unsalted butter, divided
- 3 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon zest
- ¼ teaspoon ground black pepper
- 8 ounces cooked lobster meat, cut into bite-size pieces
- ¾ cup bottled clam juice
- ½ cup dry white wine
- ¾ cup heavy whipping cream
- 1 cup cherry tomatoes, halved
- fresh herbs, for garnish
Instructions
- In a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, add 1/4 teaspoon of salt, and gently whisk with a fork to combine. Gradually mix in the flour, starting from the center and working outward, until the dough begins to form in uneven pieces. Once it starts to come together, use your hands to shape it into a rough ball. Transfer the dough and any remaining flour onto a clean surface and knead for 10 to 12 minutes, pressing any loose flour into the dough until it becomes smooth, elastic, and cohesive.
- Wrap the dough securely in plastic wrap and allow it to rest at room temperature for at least 1 hour, or up to 2 hours. Alternatively, you can refrigerate it for up to 1 day. If chilled, let the dough come to room temperature before rolling it out. This resting period helps the dough relax, making it easier to roll and shape.
- Place the mascarpone cheese in a small bowl and set aside. In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and shallot, cooking and stirring frequently for about 2 minutes, until softened. Stir this shallot mixture into the mascarpone, then add the herbs, lemon zest, lemon juice, pepper, and the remaining salt. Mix everything together until well combined. Gently fold in the lobster, then cover and chill the mixture for 15 minutes to let the flavors meld.
- While the lobster filling chills, unwrap the dough and divide it into two equal portions. Set one portion aside, wrapped in plastic. On a clean surface, flatten the other dough portion into a rectangle using the heel of your hand. Begin with the widest setting on your pasta machine, passing the dough through twice. Fold the outer edges of the sheet towards the center like an envelope, ensuring the width matches the roller. Pass the dough through the widest setting once more, then continue rolling it through the machine, gradually reducing the width setting one notch at a time, until the dough is about 1/16-inch thick and you can see your hand through it. Cut the sheet in half to make handling easier, covering one half with plastic wrap. Lightly flour the surface and place the second dough sheet on it.
- Leaving a 1-inch border on the short sides of the dough sheet, spoon 1-tablespoon mounds of lobster filling, spacing them about 2 inches apart along the center (around 4 to 6 mounds per sheet). Lightly brush the dough around the filling with water. Carefully fold the long edge of the dough over the filling, aligning the edges. Press down around each mound to seal, ensuring there are no air pockets. Using a fluted pastry wheel or pizza cutter, trim the open edge of the ravioli, then cut between the mounds to form individual pieces. Transfer the ravioli to a baking sheet lined with a clean kitchen towel and cover with a second towel. Repeat with the remaining dough and filling.
- Cut the remaining 4 tablespoons of butter into pieces. In a large skillet, bring the clam juice and wine to a simmer over high heat. Let it simmer, without stirring, until it reduces to about 1/3 cup, around 7 minutes. Gradually add the butter, one piece at a time, allowing each piece to almost melt before adding the next. Stir in the heavy cream and continue to cook over high heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 2 minutes. Add the tomatoes, remove from heat, and cover to keep warm.
- Bring a large pot of salted water to a boil over high heat. In batches if necessary, cook the ravioli until tender, about 4 to 6 minutes. Drain the ravioli and divide them onto four plates. Spoon the creamy sauce over the ravioli, ensuring an even drizzle. Garnish with fresh herbs for a vibrant finish.
