Lobster Ravioli with Lobster Butter Sauce

Name: Lobster Ravioli with Lobster Butter Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups all-purpose flour; 3 large eggs (room temperature); 1 tablespoon olive oil; 1/2 teaspoon salt; 250 grams lobster meat (cooked and chopped); 1 tablespoon chives (finely chopped); 1 tablespoon lemon zest; 2 tablespoons ricotta cheese; 1 lobster shell (from cooked lobster); 1 cup water; 1/2 cup white wine; 1 small shallot (finely chopped); 1/2 cup heavy cream; 100 grams unsalted butter (cold, cubed); 1 tablespoon lemon juice

65 min 4 servings Medium

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Lobster Ravioli with Lobster Butter Sauce

Delicate lobster ravioli paired with a luxurious lobster butter sauce for an indulgent seafood experience.

Prep

45 min

Cook

20 min

Total

65 min

Servings

Difficulty

Medium

Lobster ravioli is an exquisite dish that celebrates the rich, sweet flavour of lobster with every bite. This recipe combines the delicate taste of lobster-filled pasta parcels with a luxurious lobster butter sauce, making it a perfect choice for special occasions or when you want to treat yourself. Crafting homemade ravioli may seem daunting, but with a little patience and attention to detail, you'll be able to create restaurant-quality pasta from your own kitchen. The key to this dish lies in the quality of the lobster and the richness of the sauce, which is infused with the natural flavours of lobster shells, herbs, and a touch of cream.

Ingredients

Servings

For the Lobster Ravioli

For the Lobster Butter Sauce

Instructions

Prepare the pasta dough

In a bowl, mix the flour and salt. Make a well in the centre, crack in the eggs, and add olive oil. Gradually incorporate the flour into the eggs using a fork until a dough forms.

Pro tip: If the dough feels too dry, add a teaspoon of water.

Knead and rest the dough

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.

Pro tip: Resting allows the gluten to relax, making the dough easier to roll out.

Make the lobster filling

In a bowl, combine the chopped lobster meat, ricotta cheese, chives, and lemon zest. Season with salt and pepper to taste.

Pro tip: Ensure the lobster is finely chopped to avoid tearing the ravioli.

Roll out and fill the ravioli

Divide the dough into four pieces. Roll out each piece into thin sheets. Place small spoonfuls of filling at intervals on one sheet, cover with another sheet, and press around the filling to seal. Cut out ravioli using a cutter.

Pro tip: Use a little water to help seal the edges if needed.

Cook the lobster ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Pro tip: Do not overcrowd the pot to prevent ravioli from sticking together.

Make the lobster butter sauce

In a saucepan, combine lobster shells, water, wine, and shallot. Simmer until reduced by half. Strain and return the liquid to the saucepan. Stir in the cream and simmer for 5 minutes. Gradually whisk in the cold butter until emulsified. Add lemon juice and season with salt.

Pro tip: Keep the sauce warm but do not boil after adding butter to maintain a creamy texture.

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Tips & Tricks

<ul><li>Use fresh or high-quality frozen lobster meat for the best flavour.</li><li>Prepare the ravioli in advance and freeze to save time on the cooking day.</li><li>Save lobster shells to make a flavourful broth for the sauce.</li><li>Ensure the butter is cold when adding to the sauce for a smooth consistency.</li></ul>

Serving Suggestions

Serve these elegant lobster ravioli with a simple green salad or steamed asparagus to complement the rich flavours of the dish. A chilled glass of Chardonnay or a dry Riesling pairs beautifully with the seafood and buttery sauce. To make ahead, prepare the ravioli, place them on a baking sheet in a single layer, and freeze until solid. Transfer them to a freezer bag and store for up to a month. The lobster butter sauce can be made a day in advance and gently reheated over low heat, adding a splash of water if it becomes too thick.