- Start to Finish: 2 hours
- Servings: 4
- Difficulty: Intermediate to advanced
Featuring lobster in any meal is a surefire way to impress your guests, but homemade lobster ravioli will make their eyes bug out. Make your dough in a pasta machine, roll it by hand or take a shortcut with pre-made pasta. What really matters is the luscious lobster filling and the creamy sauce.
For the Pasta
- 2 cups flour
- 2 large eggs
- 1 tablespoon extra-virgin olive oil
- 2 fork-beaten egg whites (for the wash)
For the Filling
- 1 tablespoon butter
- 2 shallots, peeled and finely chopped
- Two 8-ounce lobster tails or 2 cups cooked lobster meat
- 8 ounces ricotta cheese
- 3 tablespoons grated fresh Parmesan or Romano cheese
- 1 teaspoon chopped fresh Italian parsley
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
For the Sauce
- 2 tablespoons butter
- 1 large shallot, peeled and minced
- 1 or 2 (depending on preference) cloves garlic, minced
- 3/4 cup dry white wine or broth
- 1 teaspoon cornstarch
- 1/4 cup lobster meat, pureed
- 1 cup heavy cream or half and half
- 10 chopped fresh sage leaves
Making the Dough
In a medium chilled bowl, combine the 2 cups of flour, 2 large eggs, and 1 tablespoon of extra-virgin olive oil, and mix well. Knead with your clean hands for about 10 minutes or until the dough feels elastic and firm. If the dough is still sticky after the first 5 minutes, add a sprinkling of sifted flour. Cover the bowl with a dish towel and set aside in the fridge for at least 20 minutes.
Preparing the Filling
For fresh lobster, cook the tails for 8 minutes in salted boiling water. When cool, remove the shells and chop the meat. Save the shells to make lobster broth. For pre-cooked lobster, just chop the meat.
Reserve 1/4 cup for the puree for the sauce.
In a large non-stick skillet, sauté the shallots in the butter. Add the lobster, cheeses, parsley, salt and pepper. Mix thoroughly, transfer to a bowl and refrigerate.
Preparing the Sauce
In a large saucepan, sauté the garlic and shallots in the butter. Slowly add the wine and cornstarch and cook, stirring, for 3 minutes over low heat. Stirring constantly, add the 1/4 cup pureed lobster and the room temperature or slightly warmed cream. Continue to cook, stirring constantly until the mixture coats the back of a spoon. Add the chopped sage and cook for 3 more minutes over low heat, stirring constantly. Remove from heat and set aside while you make the ravioli.
Making the Ravioli
Divide the dough into four pieces and roll out on a floured cutting board into equal rectangles or use a pasta machine on the thinnest setting. If using the ravioli pasta sheets or wonton wrappers, lay them out on parchment paper.
Drop the filling onto the sheets by scant but uniform tablespoons, ideally 12 to a sheet. Cover each sheet with another sheet. Using your fingers, press down around each mound to prevent air pockets that can cause ravioli to burst during cooking.
With a ravioli cutter or pizza cutter, slice out the individual raviolis. Moisten fingers with water and press the edges firmly closed. Trim the edges if you like, but not too closely.
For wonton raviolis, just drop the filling on one wrapper, top with another and seal, pressing out the air.
Brush the raviolis with the egg whites.
Cooking the Pasta
Drop the raviolis into gently boiling salted water. Cook for 5 to 7 minutes. Prepared pasta takes a little longer, but a general rule is that when the raviolis are ready, they pop to the top of the boiling water.
While you're waiting, gently reheat the sage cream sauce.
Remove the raviolis with a slotted spoon, place in serving dishes and cover with sauce.
Serve with warm, crusty bread and a crisp green salad.