Homemade Lobster Ravioli

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the filling: For the filling:
• 1 1/2 cups (225g) cooked lobster meat, finely chopped 1 1/2 cups (225g) cooked lobster meat, finely chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest 1/2 teaspoon lemon zest
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the creamy tomato sauce: For the creamy tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2009 KJ
• Fat (total, saturated): 24g, 11g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the lobster meat, ricotta cheese, Parmesan cheese, parsley, lemon juice, lemon zest, salt, and black pepper until well combined. Set aside.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the sheets into squares or circles, about 3 inches in diameter.
4. 4.
   Place a spoonful of the lobster filling in the center of each pasta square. Brush the edges with water and fold the pasta over to form a triangle or half-moon shape. Press the edges firmly to seal the ravioli.
5. 5.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   To prepare the creamy tomato sauce, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant. Stir in the crushed tomatoes, heavy cream, chicken or vegetable broth, dried basil, dried oregano, salt, and pepper. Simmer for about 10 minutes, until the sauce thickens slightly.
7. 7.
   Serve the cooked ravioli with the creamy tomato sauce, garnished with fresh basil leaves.

Treat your ingredients with care...

• Lobster — Ensure that the lobster meat is cooked and finely chopped before incorporating it into the filling. Fresh lobster meat is recommended for the best flavor.
• Pasta — When rolling out the pasta dough, dust it with flour to prevent sticking. Be careful not to roll the dough too thin, as it may tear when filling the ravioli.
• Creamy tomato sauce — Adjust the seasoning of the sauce according to your taste preferences. You can add a pinch of sugar to balance the acidity of the tomatoes if desired.

Tips & Tricks

• To save time, you can use store-bought pasta sheets instead of making your own.
• If lobster is not available, you can substitute it with cooked shrimp or crab meat.
• For a lighter version, you can use half-and-half instead of heavy cream in the tomato sauce.
• Serve the ravioli immediately after cooking to enjoy them at their best texture.
• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Homemade Lobster Ravioli hot, topped with the creamy tomato sauce and garnished with fresh basil leaves. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the creamy tomato sauce over them, and sprinkle some grated Parmesan cheese and fresh basil leaves on top for an elegant presentation.