Recipes › Pasta › Lobster Ravioli Recipe

Lobster Ravioli Recipe

Recipe by Pedro M. A. Neves

This elegant Lobster Ravioli features delicate pasta pockets filled with sweet, tender lobster meat combined with ricotta and fresh herbs. A classic Italian preparation that showcases the richness of lobster with a light butter and sage sauce. Perfect for special occasions or when you want to impress at the dinner table.

Ingredients

• 300g all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• 5ml salt for dough
• 200g fresh lobster meat, cooked and finely chopped
• 250g whole milk ricotta cheese
• 30g Parmigiano-Reggiano, finely grated
• 1 egg yolk for filling
• 15ml fresh lemon juice
• 5g fresh tarragon, minced
• 5g fresh chervil, minced
• 2g white pepper
• 4g sea salt for filling
• 100g unsalted butter
• 12 fresh sage leaves
• 2 cloves garlic, thinly sliced
• 5ml extra virgin olive oil for finishing
• Fleur de sel for garnish

Instructions

1. Make the pasta dough by forming a mound of flour on a clean work surface. Create a well in the center and crack in the 3 eggs with 1 tbsp olive oil and 5ml salt. Using a fork, beat the eggs gently, then gradually incorporate flour from the inner walls of the well, mixing until a shaggy dough forms.

2. Knead the dough for 8-10 minutes until smooth, elastic, and slightly tacky. Add flour only if the dough is excessively sticky. Rest the dough wrapped in plastic wrap for 30 minutes at room temperature.

3. Prepare the filling by combining finely chopped lobster meat, ricotta, Parmigiano-Reggiano, egg yolk, lemon juice, tarragon, chervil, white pepper, and 4g sea salt in a bowl. Mix gently with a spoon until just combined. Refrigerate until ready to use.

4. Roll out the pasta dough in two thin sheets using a pasta machine or rolling pin, working to a thickness of approximately 1mm. Lay one sheet on a lightly floured surface and brush lightly with water using a pastry brush.

5. Place small mounds of filling (approximately 15ml each) in evenly spaced rows 5cm apart on the moistened pasta sheet. Cover with the second sheet of pasta, press gently around each filling pocket to seal, then cut into squares using a 7cm ravioli cutter or knife.

6. Place finished ravioli on a parchment-lined tray dusted with cornmeal. Cover loosely with plastic wrap and refrigerate for up to 2 hours, or freeze for longer storage.

7. Bring a large pot of salted water (approximately 2 liters) to a rolling boil. Carefully add ravioli in batches, stirring gently to prevent sticking. Cook for 3-4 minutes until ravioli float and continue cooking for an additional 1 minute.

8. While ravioli cook, prepare the sage butter sauce by melting 100g butter in a large skillet over medium heat. Add sage leaves and thinly sliced garlic, cooking gently for 2-3 minutes until fragrant and the butter is light golden brown.

9. Drain cooked ravioli gently in a colander, reserving 60ml pasta water. Add ravioli to the sage butter sauce and toss carefully for 30 seconds. Add reserved pasta water gradually, tossing gently to coat, until sauce reaches desired consistency.

10. Divide ravioli among four warmed bowls, distributing sauce and sage leaves evenly. Drizzle with extra virgin olive oil, garnish with fleur de sel, and serve immediately with additional grated Parmigiano-Reggiano on the side.

Substitutions

• Substitute lobster with 200g finely chopped large sea scallops for a slightly sweeter filling
• Use crab meat instead of lobster for a milder, more delicate flavor profile
• Replace ricotta with burrata cheese for a creamier, more luxurious filling texture
• For herb variation, substitute tarragon and chervil with fresh dill and parsley

Tips

• Make pasta dough at least 30 minutes in advance; rested dough is easier to work with and produces more tender ravioli
• Freeze uncooked ravioli for up to 3 weeks; cook directly from frozen, adding only 1 additional minute to cooking time
• Keep your work surface lightly dusted with cornmeal rather than flour when handling ravioli to prevent sticking and ensure easy separation
• The pasta water contains starch that emulsifies with the butter sauce; add it gradually to achieve a silky coating rather than a pooling sauce

Ravioli originated in Liguria, Italy's northwestern coastal region, where seafood-filled versions remain a signature preparation. The delicate pasta pockets represent Italian culinary refinement and are traditionally served with simple butter sauces that honor rather than mask the quality of the filling ingredient.

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