Lobster Ravioli
Ingredients:
Pasta Dough
1 cup all-purpose flour
¼ cup semolina flour
½ teaspoon kosher salt
3 large egg yolks
2 tablespoons olive oil
¼ cup cold water
Lobster Filling
¾ cup whole milk ricotta
2 oz. grated parmesan cheese ~½ cup
2 oz. shredded mozzarella cheese ½ cup
8 oz. cooked lobster meat ~2 4oz. tails
1 large egg yolk
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon kosher salt
Sauce
1 tablespoon olive oil
1 garlic clove grated
2 oz. dry white wine ~¼ cup
½ cup heavy cream
2 oz. grated parmesan cheese ~½ cup
Instructions:
Dough
Step 1:
Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor.
Pulse to combine.
Next, add the egg yolks and olive oil and pulse to combine.
Step 2:
With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
Step 3:
Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball– about 30 seconds.
Lightly dust your hands and counter with semolina flour if the dough is sticking.
Step 4:
Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes.
While the dough rests, make your filling (below).
Step 5:
Prepare to roll out your dough and set a bowl of water out that you will be using to seal the ravioli.
Next, lightly flour your work surface with semolina flour and divide the dough in half.
Wrap one-half of the dough with plastic wrap and set it aside while you roll the first piece.
Step 6:
Roll your pasta using a pasta roller, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.
For a KitchenAid pasta attachment: start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
Step 7:
Once the dough is thin enough to see your fingers through, trim it into two equal-sized rectangles.
Step 8:
Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli.
You can make them as big or as little as you like!
Step 9:
Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal.
Make sure to press out any air bubbles.
Step 10:
Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina-dusted baking sheet.
Step 11:
Repeat steps 7-12 with the second piece of pasta dough.
Step 12:
Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
Step 13:
When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float– about 2 minutes.
Filling
In a small bowl mix all of the ingredients for the filling. Cover and refrigerate until ready to use.
Sauce
Step 1:
Heat a pan over medium/high heat.
Add the olive oil and garlic. Cook for 1 minute or until the garlic becomes fragrant.
Add the white wine and cook for another 2-3 minutes.
Step 2:
Stir in the heavy cream and parmesan cheese. Continue to cook until the parmesan has melted.
cream sauce in pan.
Step 3:
Gently fold in the cooked ravioli and serve immediately.
Notes:
Chicken broth would be a great alternative to white wine.
To cook the lobster tail, bring a large pot of salted water to a boil, bring the water back to a simmer, and add the lobster tail. Cook for roughly 1 minute per ounce. The lobster shell should be red and the meat should be opaque. Drain the lobster tails and rinse them with cold water. Remove the meat and set aside.
This is the sauce we liked with the ravioli, any sauce you would serve with lobster pasta could be substituted.
Nutrition Information:
Calories: 703kcal Carbohydrates: 39g Protein: 34g Fat: 44g Fiber: 1g Sugar: 2g
Frequently Asked Questions:
Can I make the pasta dough by hand instead of using a food processor?
Yes, you can make the pasta dough by hand.
Simply mix the flours and salt together in a bowl, make a well in the center, add the egg yolks and olive oil, and gradually incorporate the flour until a dough forms.
Then knead the dough on a lightly floured surface until smooth.
How thin should I roll out the pasta dough for lobster ravioli?
The pasta dough should be rolled out until it is thin enough to see your fingers through it.
This typically means rolling it to the second-to-last setting on a pasta roller or about 1/16 inch thick.
Can I substitute the lobster meat with another type of seafood?
Yes, you can substitute the lobster meat with other seafood such as shrimp, crab, or scallops.
Ensure that the seafood is cooked and chopped finely before adding it to the filling.
How long can I refrigerate the lobster filling before using it?
You can refrigerate the lobster filling for up to 24 hours before using it.
Cover the bowl tightly with plastic wrap to prevent the filling from drying out or absorbing any other odors from the fridge.
Can I freeze the uncooked lobster ravioli for later use?
Yes, you can freeze the uncooked lobster ravioli for later use.
Place the ravioli on a baking sheet in a single layer and freeze until firm.
Once frozen, transfer them to an airtight container or freezer bag and store them for up to 1 month.
Cook them directly from frozen, adding a few extra minutes to the cooking time.
Can I make the pasta dough without a food processor?
Yes, you can make the pasta dough by hand.
Simply mix the flours and salt together, make a well in the center, add the egg yolks and olive oil, and gradually incorporate the flour until a dough forms.
Then knead the dough until smooth.
How long should I let the pasta dough rest?
It’s recommended to let the pasta dough rest for about 30 minutes.
This allows the gluten to relax, making the dough easier to roll out and less likely to shrink during cooking.
Can I make the lobster filling ahead of time?
Yes, you can prepare the lobster filling ahead of time.
Mix all the filling ingredients together, cover, and refrigerate until ready to use.
This can save time when assembling the ravioli later.
Can I freeze the uncooked lobster ravioli?
Yes, you can freeze the uncooked lobster ravioli for later use.
Place the ravioli on a baking sheet in a single layer and freeze until firm.
Once frozen, transfer them to an airtight container or freezer bag and store them for up to 1 month.
How do I know when the ravioli are cooked?
The ravioli are cooked when they float to the surface of the boiling water, which typically takes about 2 minutes.
However, it’s always a good idea to taste one to ensure it’s cooked to your desired texture.
Can I use chicken broth instead of white wine in the sauce?
Yes, chicken broth can be used as an alternative to white wine in the sauce.
It will impart a different flavor profile but will still complement the lobster ravioli nicely.
How do I cook the lobster tails for the filling?
To cook the lobster tails, bring a large pot of salted water to a boil, then reduce the heat to a simmer.
Add the lobster tails and cook for approximately 1 minute per ounce until the shell is red and the meat is opaque.
Remove the tails, rinse with cold water, and remove the meat.
Can I use a different sauce for the lobster ravioli?
Yes, you can use any sauce you prefer with the lobster ravioli.
The sauce provided in the recipe is a recommendation, but feel free to use your favorite lobster pasta sauce.
How should I store leftover cooked lobster ravioli?
Store any leftover cooked lobster ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently in simmering water or in the microwave until warmed through.
Can I customize the filling ingredients?
Yes, you can customize the filling ingredients to suit your taste preferences.
Feel free to add herbs, spices, or additional cheeses to the filling mixture for added flavor.