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Lobster Ravioli
Lobster Ravioli
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Indulgent lobster ravioli with creamy herb sauce.
Ingredients:
  • 1.5 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1 teaspoon kosher salt, divided
  • 0.75 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
  • 0.25 teaspoon ground black pepper
  • 8 ounces cooked lobster meat, cut into bite-size pieces
  • 0.75 cup bottled clam juice
  • 0.5 cup dry white wine
  • 0.75 cup heavy whipping cream
  • 1 cup cherry tomatoes, halved
  • fresh herbs, for garnish
Instructions:
  • In a large bowl, place flour and make a well in the center. Add eggs and 1/4 teaspoon salt to the well; beat with a fork to combine. Gradually mix in flour from the center outwards until a shaggy dough forms. Use your hands to shape the dough into a ball. Transfer the dough and any remaining flour to a clean work surface. Knead for 10-12 minutes until the dough is smooth and elastic.
  • Wrap the dough snugly in plastic wrap and allow it to rest at room temperature for at least 1 hour or up to 2 hours, or in the refrigerator for up to 1 day. If refrigerating, remember to bring it to room temperature before rolling.
  • In a small bowl, combine mascarpone. In a medium skillet over medium heat, melt 2 tablespoons of butter. Sauté garlic and shallot until softened, about 2 minutes. Stir the shallot mixture into the mascarpone bowl along with herbs, lemon zest and juice, pepper, and remaining salt. Gently fold in lobster. Cover and chill for 15 minutes.
  • Once the lobster filling is chilling, take out the dough and divide it into 2 equal portions. Place one portion on a clean surface and wrap the other in plastic. Shape the dough into a rectangle and flatten it using your hand. Pass the dough through a pasta machine twice on the widest setting. Fold the ends of the pasta sheet towards the center like an envelope to match the width of the roller. Roll the pasta, decreasing the width by one notch each time until it's about 1/16-inch thick. Cut the sheet in half crosswise. Cover one half with plastic. Dust a work surface with flour and place the other half of the dough on it.
  • Leave a 1-inch edge from the short sides of the dough sheet. Spoon 1 tablespoon of lobster filling 2 inches apart along the center of the sheet (about 4 to 6 mounds per sheet). Lightly brush dough around the lobster filling with water. Fold the long edge of the dough sheet over the filling, press to seal, and remove any air pockets. Trim the unfolded edge of the ravioli with a fluted pastry wheel or pizza cutter. Cut pasta between mounds to make individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel and cover with a second towel. Repeat with remaining ingredients.
  • Cut the remaining 4 tablespoons of butter into 4 pieces. In a large skillet over high heat, simmer the clam juice and wine until reduced to about 1/3 cup, for about 7 minutes. Add the 4 tablespoons of butter gradually, one piece at a time, ensuring each piece is nearly melted before adding the next one. Mix in the heavy cream. Cook over high heat, stirring frequently, until the sauce lightly coats the back of a spoon, about 2 minutes. Add the tomatoes, remove from heat, and cover to keep warm.
  • - Boil a large pot of salted water until it bubbles fiercely. Cook ravioli in two batches if necessary until tender, for about 4 to 6 minutes. Drain well. Split ravioli evenly onto 4 plates. Pour cream sauce generously over the ravioli. Sprinkle with herbs for a finishing touch.

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